Crispy Cod Fish Tacos with Zesty Lime Yogurt Sauce

Fish Tacos: A Flavorful Twist on a Classic Dish

Fish tacos are a delightful, light, and satisfying dish that combines the freshness of vegetables, the tanginess of lime, and the crispy perfection of battered fish. These tacos are perfect for a casual meal or as part of a celebratory spread. Here, we will guide you through making crispy fish tacos, packed with vibrant flavors, fresh ingredients, and a zesty yogurt sauce.

Ingredients for Fish Tacos

Instructions for Fish Tacos

1. Prepare the Batter: Begin by preparing the batter for the fish. In a medium bowl, sift the flour and add a pinch of salt and freshly ground black pepper. Slowly pour in the dark beer while stirring constantly to ensure a smooth batter consistency. Set aside.

2. Prep the Vegetables: While the batter rests, prepare your fresh vegetables. Start by washing the iceberg lettuce and slicing it into thin strips. Next, wash and peel the carrots, then trim off the ends. Using a vegetable peeler, cut the carrots into thin julienne strips. Place the carrot strips in cold water for a few minutes to help them curl slightly. For the radicchio, wash and slice it into thin strips. Finally, wash the cherry tomatoes and cut them into quarters. Set the vegetables aside.

3. Make the Yogurt Sauce: For the creamy yogurt sauce, take the Greek yogurt and place it in a small bowl. Add the zest of half a lime and stir until fully combined. Set aside to let the flavors meld.

4. Fry the Fish: Heat the seed oil in a deep saucepan or frying pan. The oil should reach about 170°C (340°F), which you can check with a kitchen thermometer. Once the oil is hot enough, dip each cod fillet into the prepared batter, ensuring the fish is fully coated. Carefully place the battered fish into the hot oil and fry for about 4 minutes, or until golden brown and crispy. Once cooked, remove the fish from the oil using a slotted spoon and set aside on paper towels to drain excess oil.

5. Assemble the Tacos: While the fish is draining, assemble the taco filling. In a large bowl, combine the iceberg lettuce and the julienned carrots. Toss them with a pinch of salt and a drizzle of olive oil to season. Warm the tortillas in a large, dry pan over medium heat, one at a time, until slightly toasted and pliable.

6. Assemble the Tacos: Place a generous amount of the seasoned lettuce and carrot mixture onto each tortilla. Cut the fried fish into diagonal strips and layer them on top of the veggies. Add a few strips of radicchio for an added crunch, then top with a spoonful of the creamy yogurt sauce. Garnish with fresh coriander leaves and a squeeze of lime juice for a burst of freshness.

7. Serve: Serve the fish tacos immediately, while the fish is still crispy and the tortillas warm. These tacos are perfect for a light dinner or as a fun dish for a gathering with friends.

Serving Suggestions

These fish tacos are delicious on their own but can be paired with a variety of sides to elevate your meal. Consider serving with a refreshing side of guacamole, a tangy tomato salsa, or a crunchy slaw. For those who enjoy a bit of spice, a drizzle of hot sauce or a few slices of jalapeños will add an extra kick.

Enjoy these tacos with a cold drink, such as a light beer or a citrusy mocktail, for the ultimate summer dining experience.

Nutritional Information (per serving)