Gentle Simmer

Tag: taco recipe

  • Crispy Fish Tacos: Crunchy, Creamy, Zesty Bliss

    Crispy Fish Tacos: Crunchy, Creamy, Zesty Bliss

    Fish tacos should be crispy. They should be creamy. They should make you close your eyes and say “yep.”

    These are all three. Beer-battered cod. Crunchy slaw. Zesty lime sauce. All wrapped in a warm tortilla. 30 minutes. Let’s go.

    Ingredients

    Serves 4.

    • 1 lb white fish (cod, haddock, or tilapia), cut into strips
    • ½ cup flour
    • ½ cup cornstarch
    • 1 tsp baking powder
    • 1 tsp salt
    • ½ tsp garlic powder
    • ½ cup cold beer (or seltzer water)
    • Oil for frying (vegetable or canola)
    • 8 small corn or flour tortillas

    For the Slaw:

    • 2 cups shredded cabbage
    • ¼ cup mayo
    • 2 tbsp lime juice
    • Salt and pepper

    For the Sauce:

    • ¼ cup sour cream
    • ¼ cup mayo
    • 1 tbsp hot sauce
    • 1 tbsp lime juice

    Garnish: Cilantro, lime wedges

    Step-by-Step Instructions

    Step 1: Make the Slaw and Sauce

    1. Mix cabbage, mayo, lime juice, salt, and pepper. Set aside.
    2. Whisk sour cream, mayo, hot sauce, and lime juice. Set aside.

    Step 2: Heat Oil

    1. Heat 1 inch of oil in a deep skillet to 375°F (190°C).

    Step 3: Make the Batter

    1. Whisk flour, cornstarch, baking powder, salt, and garlic powder.
    2. Pour in cold beer. Whisk until smooth (don’t overmix).

    Step 4: Fry the Fish

    1. Pat fish dry. Dip in batter, letting excess drip off.
    2. Carefully place in hot oil. Fry 2-3 minutes per side until golden and crispy.
    3. Drain on paper towels.

    Step 5: Assemble Tacos

    1. Warm tortillas. Spread with sauce. Add slaw and crispy fish.
    2. Top with cilantro and a squeeze of lime. Serve immediately.

    Summary

    Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

    Yield: 4 servings (8 tacos)

    Difficulty: Medium (worth it)

    Storage Notes

    Best Fresh:

    Fish tacos are best hot and crispy. Leftovers get soggy.

    Reheat Fish:

    Air fryer at 375°F for 4-5 minutes. Oven at 400°F for 8 minutes. Never microwave.

    Pro Tip:

    Cold beer = lighter, crispier batter. Use lager or pilsner. Don’t use light beer.

  • Shrimp Tacos (Ready in 15, Gone in 5)

    Shrimp Tacos (Ready in 15, Gone in 5)

    Taco Tuesday just met its match. Shrimp tacos are fast, fresh, and foolproof. The shrimp cook in like 2 minutes. The slaw is a chop-and-toss situation. And that creamy lime sauce? You’ll want to put it on everything.

    No marinating. No complicated spice blends. Just a ridiculously good dinner that’s on the table in 15 minutes flat. Let’s taco ’bout it.

    Ingredients

    Makes 8 small tacos (serves 2-3).

    For the Shrimp:

    • 1 lb (450g) shrimp, peeled and deveined (tails off)
    • 2 tablespoons olive oil
    • 1 teaspoon chili powder
    • ½ teaspoon cumin
    • ½ teaspoon smoked paprika
    • ¼ teaspoon garlic powder
    • ¼ teaspoon salt
    • Pinch of cayenne (optional, for heat)

    For the Slaw & Sauce:

    • 2 cups shredded cabbage or coleslaw mix
    • ¼ cup sour cream or Greek yogurt
    • ¼ cup mayonnaise
    • Juice of 1 lime (plus extra wedges for serving)
    • 1 tablespoon hot sauce (optional)
    • ¼ cup chopped cilantro

    For Serving:

    • 8 small corn or flour tortillas
    • Avocado slices or guacamole

    Step-by-Step Instructions

    Step 1: Make the Sauce and Slaw

    1. Whisk sour cream, mayo, lime juice, and hot sauce in a small bowl.
    2. Toss cabbage with half the sauce. Save the rest for drizzling.
    3. Stir cilantro into the slaw.

    Step 2: Season the Shrimp

    1. Pat shrimp dry. Toss with olive oil and all spices (chili powder through cayenne).

    Step 3: Cook the Shrimp

    1. Heat a large skillet over medium-high heat.
    2. Cook shrimp for 1-2 minutes per side until pink and curled into a “C” shape. Do not overcook.

    Step 4: Warm the Tortillas

    1. Warm tortillas in a dry skillet or microwave (wrapped in a damp paper towel).

    Step 5: Assemble Tacos

    1. Fill each tortilla with slaw, shrimp, and avocado slices.
    2. Drizzle with reserved sauce. Squeeze extra lime. Eat immediately.

    Summary

    Prep Time: 10 mins | Cook Time: 5 mins | Total Time: 15 minutes

    Yield: 8 small tacos (2-3 servings)

    Difficulty: Easy

    Storage Notes

    These tacos do not reheat well (soggy shrimp = sad). Make only what you’ll eat. Store leftover cooked shrimp separately in the fridge for 2 days—eat cold on a salad or reheat gently in a pan. Sauce keeps for 5 days. Slaw gets watery after a few hours, so make it fresh.