WIC Approved Fish Tacos

Name: WIC Approved Fish Tacos
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Latin American, American, Mexican
Ingredients: 1 jar pickles, drained; 2 tbsp yellow onion, minced; 2 tbsp red pepper; 1 C greek yogurt, plain; 1 tsp sugar; 1 tsp lemon juice; 3 sprigs parsley, minced plus more for garnish; 1 C potato starch; 1 tsp salt; 1/2 tsp pepper; 1 tbsp garlic powder; 1 tbsp paprika; 1 egg, beaten; 12 oz pale ale; 2 lbs tilapia, cut into 1 inch sticks; 4 oz coleslaw; 2 oz purple cabbage, sliced thin; 2 radishes, sliced thin; 12 corn tortillas; oil, for frying

10 steps

Prep:20minCook:5min

Updated at: Thu, 17 Aug 2023 05:35:57 GMT

Ingredients

6 servings

Instructions

Step 1

In a food processor or blender, add pickles, pepper and onion. Blend until finely grated.

Step 2

Add greek yogurt, lemon juice and sugar. Blend until fully incorporated.

Step 3

Pour the sauce into a small bowl. Fold in parsley. Set aside.

Step 4

In another small bowl mix together the coleslaw and purple cabbage. Set aside.

Step 5

In a medium sized bowl, whisk together the starch and seasonings. Add egg and mix.

Step 6

Pour in beer slowly. Adding until desired consistency is reached (you want it thick enough to coat but not too thick to tear your fish. Think thicker than pancake batter.)

Step 7

Preheat your deep fryer or dutch oven with oil to 375 degrees.

Step 8

Cook the fish in small batches to not crowd the fish. Flipping once to ensure even cooking. Let rest on paper towels or a wire rack to drain any excess oil.

Step 9

Warm the corn tortillas in the microwave for 15 seconds covered with a damp (clean) towel.

Step 10

Add fish and coleslaw to the tortillas. Drizzle tartar sauce over the tacos and garnish with radishes and parsley.