Fort Worth Fish Tacos Food

FISH TACOS

Steps:

• Preheat the oven to 400 degrees F. Combine the chili powder, cumin, garlic powder, onion powder, paprika, and salt in a medium bowl.
• Place the cod on a sheet pan and rub generously on both sides with the spice mixture. Bake for 12 to 15 minutes, until the fish is flaky and cooked through. Remove from the oven.
• In a large skillet or directly over a gas burner at medium heat, warm the tortillas briefly, flipping once with tongs. Place on plates.
• Break the fish into large chunks and divide among the tortillas. Top with the avocado slices, cilantro, and cabbage and serve with lime wedges.

FORT WORTH FISH TACOS

Steps:

• 1. Place fish on plate and sprinkle with salt and hot sauce; cover and refrigerate a few minutes while making cilantro cream sauce. In a small bowl or large measuring cup, combine cream cheese, 2 T. cilantro, mayonnaise, yogurt and 1 T. of fresh lime juice; mix well, cover and refrigerate while making beer batter for fish.
• 2. In a large bowl combine flour, salt, garlic powder, cayenne, pepper and beer; mix well with a whisk.
• 3. In a large frying pan heat oil on medium high heat just until hot but not smoking. Remove fish from refrigerator; dip in beer batter and fry 3 at a time, turning when golden (approximately 2 minutes on each side, depending on the thickness); drain and keep warm. Repeat until all fish is cooked; cover and keep warm.
• 4. Heat flour tortillas and cover to keep warm. Remove cilantro cream sauce from refrigerator to serve. Assemble tacos by placing a fish fillet on a warm tortilla, top with cabbage, then cream sauce, salsa, the remaining cilantro and a squeeze of the remaining lime wedges.
• 5. *Note: You can also make a great relish to top these off with using chopped jicama, avocado, red onion and whatever else you'd like-pickle in equal amounts of water and vinegar and a little sugar. Drain and put on top-wonderful!