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Fish Tacos

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Nutritional information

29 %
Total Fat: 18.8g
Saturated Fat: 3.0g
18 %
Cholesterol: 54mg
16 %
Sodium: 407mg
14 %
Potassium: 511mg
14 %
Total Carbohydrates: 43g
20 %
Dietary Fiber: 4.9g
35 %
Protein: 17.3g
Sugars: 5g
Vitamin A: 251IU
Vitamin C: 25mg
Calcium: 145mg
Iron: 2mg
Thiamin: 0mg
Niacin: 3mg
Vitamin B6: 0mg
Magnesium: 49mg
Folate: 65mcg

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Fish Tacos

Features:
    Cuisine:

      "I'm from San Diego and these taste just like home! We live in the south now, and nobody has heard of these! Serve with homemade pico de gallo, and lime wedges to squeeze on top!"

      • 1 h
      • Serves 8
      • Medium

      Ingredients

      Directions

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      Steps

      1
      Done

      To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).

      2
      Done

      To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.

      3
      Done

      Heat oil in deep-fryer to 375 degrees F (190 degrees C).

      4
      Done

      Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

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