Fish tacos are great for a weekday dinner, especially during the Nativity fast on fish days.   I like to make these tacos with tilapia cut into small chunks.  Any white fish would work.  

Make sure to cut the fish into similar size pieces.  Put them in a gallon size ziploc bag with seasoning and toss them to coat the fish.  To get a good, flavorful and crispy crust, I dip these in a thin beer batter, followed by dredging it in dry beer batter mix.  Fry it in a neutral oil, about half an inch, making sure it is nice and hot before putting in the fish.  Let it brown on each side, about 2-3 minutes per side depending on how thick the fish is.  

Enjoy!

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Crispy Cajun Fish Tacos

Course: Fish Allowed, Main Dish

Servings: 2

Author: Laura Sedor

Ingredients

• 2 Tilapia filets cut in two to three inch strips
• 2 Cups Beer batter mix divided
• Old Bay
• vegetable oil
• tortillas
• pico de gallo or chopped tomatoes
• Guacamole
• Baby sweet lettuce or cabbage

Instructions

• Cut the fish into 2 to 3 inch strips.  Place fish strips in gallon bag.  Add Old Bay or Cajun seasoning to bag.  Shake to evenly coat.
• Mix a thin beer batter.  It should be the consistency of milk.  
• Cover the bottom of a shallow dish or plate with dry beer batter mix.  
• Dip the fish sticks into the batter.  Let extra batter drop off.  Dredge it in the dry beer batter mix.
• Heat up about 1/2 inch vegetable oil in pan.  Non-stick works well.  When it is hot enough, a bit of flour will sizzle when it is dropped in.
• Put in some fish pieces.  Don’t overcrowd.  Let fry until brown and crispy, about 2-3 minutes per side depending on thickness.
• After removing from pan, put fish on a drying rack lined with paper towels.  
• Assemble the tacos.  I use baby lettuce, tomatoes or pico di gallo and guacamole.
• Enjoy!