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–+ servings
Battered Fish Tacos

Battered Fish Tacos

My kids love taco night. However, they were not at all enthralled with the prospect of eating a fish taco. Don’t get me wrong, they like fish, but the thought of eating it on a taco just seemed weird to them. I enjoy having them help prepare dinner, especially when it’s a new recipe. I find it piques their interest in trying new things when they actually have a hand in creating something. These fish tacos have so much flavor and have now become my kids' new favorite dish.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Servings 4 people

Ingredients
  

  • ½ cup soda water
  • ½ cup fresh lime juice
  • ½ cup water
  • 2 tbsp salt
  • 2 tbsp brown cane sugar
  • 1 tbsp chili powder
  • 2 pounds cod (cut into strips)
  • 1 cup canned black beans (rinsed and drained)
  • 1 jalapeno pepper (seeded and finely chopped)
  • ½ cup sour cream
  • 1 tbsp chili powder
  • 1 tsp cider vinegar
  • ½ tsp kosher salt
  • 1 tsp granulated sugar
  • 1 package coleslaw mix
  • 1 tbsp chopped green onions
  • 1 cup Bisquick
  • 1 tbsp chili powder
  • 1 cup oil (for deep frying)
  • 10 tortillas

Instructions
 

  • In a large bowl, combine one-half cup of soda water, one-half cup of fresh lime juice, one-half cup of water, two tablespoons of salt, two tablespoons of brown cane sugar, and one tablespoon of chili powder. Set aside a one-quarter cup of the marinade. Add the cod strips to the bowl containing the remaining marinade, and set aside.
  • In a separate bowl, mix ‌the reserved quarter cup of marinade, one cup of black beans, and one chopped, seeded jalapeno pepper. Set aside.
  • In another large bowl, combine one-half cup each of mayonnaise and sour cream, one tablespoon of chili powder, one teaspoon of cider vinegar, one-half teaspoon of salt, one teaspoon of granulated sugar, and one tablespoon of chopped green onions. Add one package of coleslaw and mix until coated. Set aside.
  • In a shallow dish, sift one cup of Bisquick with one tablespoon of chili powder.
  • Remove the pieces of cod from the marinade and coat them in the Bisquick mixture. Heat the oil in a deep-sided skillet to 375°F.
  • Place the coated fish into the skillet without crowding. Cook for six minutes on each side or until golden brown. Transfer the cod strips to a wire rack.
  • Heat the black bean mixture and the one-quarter cup of reserved marinade in separate pots over medium heat.
  • Assemble the tacos by placing the cod strips into the center of the tortilla; top with the coleslaw, and black beans mix.
  • Drizzle a little of the heated marinade over the fillings.
  • Serve and enjoy!
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