This recipe makes a lot.  When you cut the tilapia into chunks, it really goes a long way!  I make a Lime Crema to go with these tacos that really compliments it nicely.

  • 1 pound tilapia, cut into chunks 
  • 2 cups all-purpose flour
  • **Seasonings of your choice**  I use:
  • cayenne, Sazón Completa, packet of Sazón, cumin, salt and pepper.  (I do not measure these seasonings; I just shake and add)
  • 1 bottle of beer (I used an IPA ... which is India Pale Ale)
  • Vegetable oil for frying
  • Flour tortillas
  • Lime Crema * (ingredients below for lime crema)
  • 1 cup sour cream
  • juice of 2 limes
  • zest of 2 limes
  • 1 large bunch of cilantro, stems removed
  • salt and pepper to taste

Wrap flour tortillas in damp paper towels (wet the paper towels, and squeeze out any excess water) and then wrap in aluminum foil.  Place in oven that has been preheated to 250 to keep warm until ready to use.  This will keep the tortillas warm, but not make them dry, or rubbery.

In a large skillet (I use a cast-iron skillet) preheat the oil.  (You will want to fill the skillet half way with oil.)   For the next step, I use two 9-inch pie plates for ease.  Fill one pie plate with 1 cup of flour and all seasonings of your choice.  Whisk to combine the seasonings, then slowly add the beer, whisking to combine the batter.  You want your batter to be just right ... not runny, but not so thick that you cannot work with it.  In the second pie plate, add the remaining flour.  

Drop the fish chunks in the flour first, then the batter, evenly coating the fish with the batter.  Carefully add the fish to the hot oil, a little at a time so they cook evenly.  It will take about 5 minutes to cook the fish.  Drain on a plate lined with paper towels, and continue cooking the rest of the fish.  In a blender, add 1 cup sour cream, the juice of 2 limes, and the zest of both limes, one large bunch of cilantro, and salt and pepper to taste.  Blend then serve either on the side, or in the taco.  Serve in warm tortillas with fresh guacamole, lime crema, pico de gallo,  and of course, fresh, homemade beans!