Make every night, taco night with these crispy “beer” battered fish tacos, fried to perfection and drizzled with a creamy avocado hemp crema sauce.
Who doesn’t love Tuesday taco nights? Ever since I was little, tacos were always a favourite and now that I’m older, nothing has changed… except for the fact that I can make every night taco night and no one can stop me.
These crispy “beer” battered fish tacos are “restaurant quality” (quoted by my sister Cloe) and are super quick to whip up. Despite the name this crispy fish batter contains no beer. Instead, I used a combination of soda, vinegar and baking powder to create a fluffy, light and crispy batter, making these a much lighter and healthier entrée than you’d ever expect from a fried fish. Trust me, no one will even know there’s no beer, they’re that good! Pair them with a fresh, homemade, crunchy coleslaw salad and a warm corn tortilla and you’re all set for a taco fiesta. Margaritas anyone?
Now, I love avocados and believe that they’re a MUST topping when it comes to fish tacos. So I’m sure you’re not surprised when I say that I’ve created the ultimate creamy and healthy Avocado Hemp crema sauce to drizzle (or drown) your battered fish tacos with. I love adding Manitoba Harvest Hemp Hearts into my sauces since they blend up so creamy and add a boost of plant-based protein to any dish.
If you make a batch of these Crispy “Beer” Battered Fish Tacos, be sure to share a photo of your creations using the hashtag #HEALTHNUTEATS so I can easily find and like your food pics! Your post could also be featured on my Instagram account on my #FANFOODFRIDAYS!
Thank you to Manitoba Harvest Hemp Foods for sponsoring this video. I love and support this amazing Canadian brand and all opinions expressed are honest and my own.
Are you ready for a fiesta?!
- 4 fillets of basa or cod fish
- 6-8 corn tortillas
- 2 tbsp. coconut oil
- 1 ¼ cup light spelt flour
- ½ tsp. baking powder
- 1 tsp. onion powder
- ½ tsp. garlic powder
- ½ tsp. smoked paprika
- ½ tsp. sea salt
- ¼ tsp. black pepper
- 1 tbsp. balsamic vinegar
- ¾ cup soda water
- ½ large ripe avocado
- 1 ½ limes juiced
- ¼ cup fresh cilantro
- ¼ cup Manitoba Harvest Hemp Hearts
- 1 green onion chopped
- ½ cup filtered water
- 1 garlic clove
- 4 cups pre-shredded coleslaw salad mix
- 4 leaves black kale finely chopped
- ½ lime juiced
- ¼ cup vegenaise
- 1 tbsp. pickle juice
- 1 tbsp. sriracha
- Salt and pepper to taste
- In a large bowl whisk together vegenaise, pickle juice, lime juiced, sriracha, salt and pepper until combined. Add in the coleslaw mix and chopped kale and toss well. Set aside in the fridge to marinate and soften while you prepare your fish. This salad can be stored in an airtight container in the fridge for up to 5 days.
- In a high speed blender, add in all the ingredients and blend until smooth (roughly 30 sec). Serve right away or refrigerate in an air tight container for up to 3 days.
- Rinse and pat dry fish fillets. Slice each fillet into 4 large chunks and set aside on a paper towel.
- In a medium bowl, mix together 1 cup of flour, baking powder and spices. Next, add in soda water and vinegar and whisk until a thick batter forms.
- On medium-high, heat the coconut oil in a large pan.
- Lightly coat each piece of fish with the remaining ¼ cup of flour and dunk into the batter. Fry on the hot pan for 3-4 min per side. Once cooked, set aside on a plate lined with paper towel.
- Warm the corn tortillas on a hot pan for a couple minutes and assemble the tacos starting with the coleslaw, then the battered fish, and finish by drizzling the avocado hemp crema on top.