The taste was fabulous but I couldn't get my batter to stick, either. Does anyone have a suggestion? I started w/my usual cast iron skillet and then switched to a non-stick and still couldn't get the batter to crisp up to turn. In stead of crispy strips I ended up with tasty chunks. It was still really, really good though! The salsa recipe was FABULOUS!! I also added a little bit of shredded cabbage to the tacos.
Beer-Battered Fish Tacos with Tomato & Avocado Salsa
Lovers of fried fish get the taste without all the calories, and the salsa adds a fresh, clean note. To complete the Baja theme, serve with black beans, some diced mango and a bit of light sour cream.
24 Reviews for Beer-Battered Fish Tacos with Tomato & Avocado Salsa
This was a great recipe! My only complaint would be the fish seemed a bit greasy and soon after plating went from crisp to soggy. Everything else was fantastic!
So yummy and easy! We've made it 3 times already!
Great recipe... I made my own crispy baked taco shells instead of just regular corn tortillas, and it was a nice addition:
Also, I put sliced mango on the tacos -- it really added a nice cool, sweet touch to them.
My batter did not want to stick to my fish... but it did stick to my pans!! I had to use 3 because it kept making such a mess. :( Could someone please tell me what I did wrong?? Thanks!