Copycat Cheesecake Factory Fish Tacos

Name: Copycat Cheesecake Factory Fish Tacos (Upgraded)
Total time: 1 h 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 pound White Fish Fillets (Cod, Halibut, or Mahi-Mahi); 1 cup All-Purpose Flour; 1/2 cup Beer (Pale Ale or Lager); 1 tsp Baking Powder; 1/2 tsp Salt; 1/4 tsp Black Pepper; 1 cup Mayonnaise; 1/4 cup Mexican Crema; 1 tbsp Lime Juice; 1 tsp Chipotle Pepper in Adobo Sauce-minced; 1/2 tsp Garlic-minced; 2 cups Shredded Cabbage; 1/2 cup Shredded Purple Cabbage; 1/2 cup Shredded Carrots; 1/4 cup Red Onion-thinly sliced; 2 tbsp Cilantro-chopped; 1 tbsp Lime Juice; 1 tsp Honey; 8 Flour Tortillas; 1 Avocado-sliced

⏱1h 15m

👥4

🔥700 cal

Medium

🍽️Mexican

A refined version of the classic fish tacos, featuring a beer batter for the fish and a more complex slaw.

1 pound White Fish Fillets (Cod, Halibut, or Mahi-Mahi)

1 cup All-Purpose Flour

1/2 cup Beer (Pale Ale or Lager)

1 tsp Baking Powder

1/2 tsp Salt

See all 20 ingredients ↓

(0 reviews)

⏱1h 15m

👥4

🔥700 cal

Medium

🍽️Mexican

A refined version of the classic fish tacos, featuring a beer batter for the fish and a more complex slaw.

#Tacos #Fish #Mexican #Beer Batter

Instructions

Prepare the Fish: In a bowl, whisk together Flour, Beer, Baking Powder, Salt, and Pepper. Dip fish fillets into the batter, ensuring they are fully coated.
Make the Sauce: In a separate bowl, combine all Sauce ingredients and mix well. Set aside.
Prepare the Slaw: In a bowl, combine all Slaw ingredients and toss to combine. Let sit for 10 minutes to allow flavors to meld.
Cook the Fish: Heat about 1 inch of oil in a deep skillet or pot to 350°F (175°C). Carefully lower battered fish into the hot oil and fry for 3-4 minutes per side, or until golden brown and cooked through.
Warm the Tortillas: Warm the tortillas according to package directions.
Assemble the Tacos: Flake the cooked fish. Fill each tortilla with flaked fish, Slaw, and a generous dollop of Sauce. Top with sliced avocado and serve immediately.

Ingredients

1 pound 450 g White Fish Fillets (Cod, Halibut, or Mahi-Mahi)
1 cup 120 g All-Purpose Flour
1/2 cup 120 mL Beer (Pale Ale or Lager)
1 tsp 5 mL Baking Powder
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black Pepper
1 cup 240 mL Mayonnaise
1/4 cup 60 mL Mexican Crema
1 tbsp 15 mL Lime Juice
1 tsp 5 mL Chipotle Pepper in Adobo Sauce-minced
1/2 tsp 2.5 mL Garlic-minced
2 cups 280 g Shredded Cabbage
1/2 cup 60 g Shredded Purple Cabbage
1/2 cup 60 g Shredded Carrots
1/4 cup 30 g Red Onion-thinly sliced
2 tbsp 30 mL Cilantro-chopped
1 tbsp 15 mL Lime Juice
1 tsp 5 mL Honey
8 8 Flour Tortillas
1 1 Avocado-sliced

Equipment

Deep Skillet or Pot
Thermometer
Bowls
Measuring Spoons
Measuring Cups

Instructions

Prepare the Fish: In a bowl, whisk together Flour, Beer, Baking Powder, Salt, and Pepper. Dip fish fillets into the batter, ensuring they are fully coated.
Make the Sauce: In a separate bowl, combine all Sauce ingredients and mix well. Set aside.
Prepare the Slaw: In a bowl, combine all Slaw ingredients and toss to combine. Let sit for 10 minutes to allow flavors to meld.
Cook the Fish: Heat about 1 inch of oil in a deep skillet or pot to 350°F (175°C). Carefully lower battered fish into the hot oil and fry for 3-4 minutes per side, or until golden brown and cooked through.
Warm the Tortillas: Warm the tortillas according to package directions.
Assemble the Tacos: Flake the cooked fish. Fill each tortilla with flaked fish, Slaw, and a generous dollop of Sauce. Top with sliced avocado and serve immediately.

Nutrition per serving

Calories 700

Ratings & Reviews

0 reviews

Copycat Cheesecake Factory Fish Tacos

Copycat Cheesecake Factory Fish Tacos

Ratings & Reviews

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