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These healthy fish tacos can be made with cod or any other firm white fish. A lively kiwi salsa and red cabbage brighten up the colors and flavors of the crispy tacos and complete this easy dinner recipe. The key to perfectly golden, crunchy fish is patience--let your oil get nice and hot before you add in the battered pieces. Dip an instant-read thermometer into the oil to make sure it's up to temp before you get cooking.

Source: EatingWell Magazine, September 2019




Ingredient Checklist


Instructions Checklist
  • Toss cabbage with vinegar in a medium bowl. Combine kiwi, onion, cilantro, lime juice and jalapeño in a small bowl. Set aside.

  • Whisk 1/2 cup flour, baking powder, 1/4 teaspoon salt and beer in a medium bowl. Cut fish into 8 pieces. Dust with the remaining 1/4 cup flour. Shake off the excess flour and add the fish to the batter, turning to coat.

  • Place a wire rack on a baking sheet near the stove. Heat oil in a medium skillet over medium-high heat to 325 degrees F. Let excess batter drip off, then add half the fish to the pan. Cook, turning once, until the coating is golden, about 3 minutes total. Transfer to the rack, let the oil heat back to 325 degrees F and repeat with the remaining fish. Sprinkle with the remaining pinch of salt.

  • Serve the fish in tortillas with the reserved cabbage, kiwi salsa and jalapeño slices, if desired.

Nutrition Facts

2 tacos each
504 calories; protein 13.9g; carbohydrates 47.3g; dietary fiber 7.1g; sugars 5.3g; fat 29g; saturated fat 3.8g; cholesterol 22.3mg; vitamin a iu 83.9IU; vitamin c 50.3mg; folate 27.6mcg; calcium 133.3mg; iron 4mg; magnesium 56.7mg; potassium 423.9mg; sodium 466.7mg; thiamin 0.1mg.

5 fat, 2 1/2 starch, 1 lean protein, 1/2 fruit, 1/2 vegetable