Tacos Ensenada with Pineapple Slaw
This delicious Tacos Ensenada with Pineapple Slaw is an easy and delicious, flavorful beer battered fish recipe that is great to enjoy for Taco Tuesday or any day of the year.
Prep Time20 minutes mins
Cook Time12 minutes mins
Total Time32 minutes mins
Course: Dinner, Lunch
Cuisine: American
Keyword: Beer Battered Fish Tacos, Fish Tacos, Tacos Ensenada
Servings: 6 Tacos
Calories: 585kcal
Author: Great Grub, Delicious Treats
- 12 ounce package Alaskan cod, thawed
- 1 cup flour
- ½ cup panko breadcrumbs
- 12 ounce beer
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 cup vegetable oil
- 6 flour tortillas
- Pineapple coleslaw
Slice cod into 1-2 inch thick pieces. Pat dry with a paper towel.
Combine flour, bread crumbs, beer, and seasonings in a medium mixing bowl. Stir well.
Heat oil in a medium skillet over medium-high heat.
Dip fish into batter. Place battered fish into hot oil and fry for 2-3 minutes on each side until crispy and golden brown.
Heat flour tortillas, add fish and pineapple coleslaw and drizzle with your favorite sauce.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Calories: 585kcal | Carbohydrates: 37g | Protein: 16g | Fat: 40g | Saturated Fat: 7g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 9g | Cholesterol: 24mg | Sodium: 685mg | Potassium: 345mg | Fiber: 2g | Sugar: 2g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 3mg