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Crispy Fish Tacos with Spicy Sweet and Sour Sauce

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By Betty Crocker Kitchens
Updated Sep 27, 2013
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Looking for a traditional seafood dinner? Then check out these spicy tacos filled with fish and sweet and sour sauce - perfect if you love Mexican cuisine.

Crispy Fish Tacos with Spicy Sweet and Sour Sauce

  • Prep Time 15 min
  • Total 40 min
  • Servings 6
  • Ingredients 21
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Ingredients

Sauce

  • 1 cup sour cream
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon packed light brown sugar
  • 1 chipotle chile in adobo sauce (from 7-oz can), chopped

Fish

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon garlic powder
  • 3/4 cup beer or nonalcoholic beer
  • 1/4 cup ice-cold water
  • Vegetable oil
  • 1 lb halibut, flounder or cod fillets, skin removed and fish cut into 5x3/4-inch strips
  • 6 flour tortillas (12 inch)

Toppings

  • 2 cups shredded lettuce
  • 3/4 cup salsa
  • 1 avocado, pitted, peeled and sliced
  • 1 cup shredded Monterey Jack cheese (4 oz)
  • 1 lime, cut into 6 wedges
  • Fresh cilantro

Instructions

  • Step 
    1
    In small bowl, mix all sauce ingredients well; set aside.
  • Step 
    2
    In large bowl, beat flour, salt, cumin, baking powder and garlic powder with wire whisk. Stir in beer and water until no dry flour mixture is visible.
  • Step 
    3
    Heat oven to 200°F (or set to warm). Line cookie sheet with foil. Place wire rack on lined cookie sheet and place in oven.
  • Step 
    4
    In 4-quart Dutch oven or deep fryer, heat 1 1/2 inches oil to 375°F. Dip fish strips in batter and remove with tongs, holding fish strips over bowl so excess batter drips off. Lower fish strips into hot oil. Repeat with remaining fish strips. (Do not crowd pan; cook only as many fish strips at once that will fit in pan without touching each other.) Cook fish strips 4 minutes on one side until golden brown. Turn fish (flip fish away from you to avoid being spattered with hot oil) and cook 3 minutes on other side until golden. Remove fish from pan and place on wire rack on cookie sheet. Keep fish warm in oven while you prepare remaining strips.
  • Step 
    5
    To assemble tacos, place 1 or 2 fish strips on center of each tortilla. Top with about 2 tablespoons sauce, the lettuce, salsa, avocado, cheese, a squirt of lime juice and the cilantro.

Nutrition

520 Calories
24g Total Fat
27g Protein
50g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Taco
Calories
520
Calories from Fat
210
Total Fat
24g
36%
Saturated Fat
10g
52%
Trans Fat
1g
Cholesterol
85mg
28%
Sodium
800mg
33%
Potassium
650mg
19%
Total Carbohydrate
50g
17%
Dietary Fiber
5g
19%
Sugars
5g
Protein
27g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
30%
30%
Iron
20%
20%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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