fish tacos with white sauce recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best fish tacos with white sauce recipe

I’ve been making fish tacos with white sauce for years, and it’s a recipe that never fails to impress my family. The dish originated from the coastal regions of Mexico and Baja California, where the combination of fresh fish, tangy slaw, and creamy white sauce on a crispy taco shell is a staple.

The flavors are a perfect balance of spicy, sweet, and savory, making it a dish that’s easy to love. My kids adore helping me prepare the tacos, as it involves assembling all the components – from marinating the fish to building the tacos themselves – which makes mealtime a fun and collaborative experience.

As for me, I appreciate how this recipe offers a refreshing change of pace from our usual weeknight dinners, and its health benefits are an added bonus. The fish provides a boost of omega-3 fatty acids, while the slaw is rich in vitamin C and antioxidants.

And let’s not forget about the white sauce – made with Greek yogurt and lime juice – which adds a touch of creaminess without adding extra calories. It’s truly a win-win for everyone involved!

Fish Tacos with White Sauce

4.6 from 1485 votes

Crispy beer-battered fish fillets are served in warm corn tortillas and topped with a creamy, tangy white sauce. This dish is quick to prepare and perfect for a weeknight dinner or casual gathering.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Fish

1 lb white fish fillets (such as cod or tilapia), cut into strips
1 cup all-purpose flour
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 cup beer (lager or ale)
Vegetable oil for frying

For the White Sauce

1/2 cup sour cream
1/4 cup mayonnaise
1 tbsp lime juice
1 tsp hot sauce (optional)
1/2 tsp garlic powder
Salt to taste

For the Tacos

8 small corn tortillas
1 cup shredded cabbage
1/2 cup chopped fresh cilantro
Lime wedges for serving

👨‍🍳Directions

1In a large mixing bowl, whisk together the flour, paprika, garlic powder, salt, and black pepper.
2Gradually pour in the beer while whisking until the batter is smooth and free of lumps.
3The batter should be thick enough to coat the back of a spoon.
4Pour vegetable oil into a deep skillet or heavy-bottomed pot to a depth of about 1 inch.
5Heat the oil over medium-high heat until it reaches 350°F (175°C).
6To test, drop a small amount of batter into the oil; it should sizzle and rise to the surface immediately.
7Pat the fish strips dry with paper towels.
8Dip each strip into the batter, allowing excess to drip off.
9Carefully place a few battered fish strips into the hot oil without overcrowding.
10Fry for 3 to 4 minutes per side until golden brown and the fish flakes easily with a fork.
11Transfer to a paper towel-lined plate to drain.
12In a small bowl, combine the sour cream, mayonnaise, lime juice, hot sauce (if using), garlic powder, and salt.
13Stir until well blended and smooth.
14Adjust seasoning to taste.
15Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable and lightly charred.
16Place two tortillas on each plate.
17Divide the fried fish strips among the tortillas.
18Top with shredded cabbage, a drizzle of white sauce, and a sprinkle of fresh cilantro.
19Serve immediately with lime wedges on the side.

🔧Equipment

Large mixing bowl
Whisk
Deep skillet or heavy-bottomed pot
Tongs
Paper towels
Small bowl
Serving platter

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 5g❤️Cholesterol: 55mg🧂Sodium: 580mg🌾Total Carbs: 40g🥦Dietary Fiber: 4g🍬Sugars: 3g🥩Protein: 22g

📝Notes

For a lighter version, you can bake the fish at 425°F for 12 to 15 minutes until golden and flaky. The white sauce can be made a day ahead and refrigerated.

Watch Video Of How Fish Tacos with White Sauce Works

This fish tacos with white sauce recipe has become a staple in our household for good reason – it’s easy to make, packed with nutrients, and always hits the spot.

Whether we’re having it as a quick weeknight dinner or serving it at family gatherings, this recipe never fails to impress.

And let’s not forget about the leftovers – they reheat beautifully in the oven or on the stovetop for up to 24 hours after cooking.

❓ Frequently Asked Questions About Fish Tacos with White Sauce

Q: What type of fish is best for this recipe?

For this recipe, you can use any firm white fish such as cod, tilapia, or mahi-mahi. If you’re feeling adventurous, you can also try using shrimp or scallops.

Q: Can I make the slaw ahead of time?

Yes, you can make the slaw up to 24 hours in advance. Simply store it in an airtight container in the refrigerator until you’re ready to assemble the tacos.

Q: How do I prevent the fish from breaking apart when I add it to the tacos?

To prevent the fish from breaking apart, make sure it’s cooked through before adding it to the tacos. You can also try using a spatula to gently break up any large pieces of fish before adding it to the tacos.

Q: Can I use regular yogurt instead of Greek yogurt?

You can use regular yogurt instead of Greek yogurt if that’s what you have on hand. However, keep in mind that Greek yogurt will give your white sauce a thicker consistency.

Q: Are there any variations I can try with this recipe?

Yes, there are several variations you can try with this recipe. For example, you can add diced mango or pineapple to give your slaw a tropical twist. Alternatively, you can substitute the fish with grilled chicken or steak for a heartier option.

Similar Posts