Fish Taco Frenzy

Photo courtesy simplyrecipes.com

Each time someone tastes our delicious Garlic Cilantro Balsamic Vinegar for the first time, they are blown away by the intense complex blend of flavors! I always recommend three applications, Carne Asada, Taco Salad and Fish Tacos! Finally today, a blessed regular customer asked if I had a good fish taco recipe, so this blog was born! Here is a custom tailored Fish Taco recipe, made just for you, our wonderful fellow traders! Please note, those of you who are conscious of your waistline, this can easily be turned into a marinade and grilled, and skip the beer batter fry step...if you must. In the second set of ingredients, leave out the yogurt and mayo and use the lime to cayenne as a fish marinade, then grill the next day. You loose nothing! If frying, the sauce is best made a few hours ahead of time, up to 8, to let the flavors blend.

Fish Taco Frenzy


1 c flour
2 Tbs cornstarch
1 tsp baking powder
1/2 tsp STM Lemon Twist artisan salt
1 egg
1 c STM craft beer, of your choice

Courtesy Brooklyn Brewery

1/2 c plain yogurt
1/2 c mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 tsp minced capers
1/2 tsp STM dried oregano
1/2 tsp STM ground cumin
1/2 tsp STM dill
1/2 tsp STM ground cayenne pepper


1 qt frying oil ( I recommend coconut oil)
1 lb white fish, like cod, cut into 2-3 oz portions
1 12 oz pkg corn tortillas
1/2 pkg pre-made coleslaw mix
1 sm bunch cilantro, shredded, as a topping
STM Garlic Cilantro Balsamic Vinegar

To make beer batter: In a large bowl, combine flour, cornstarch, baking power and salt. Blend egg and beer, then quickly stir into the flour mixture, allowing for lumps.
To make the white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill and cayenne.
Heat oil in deep-fryer to 375 degrees F.
Dust fish pieces lightly with flour. Dip in beer batter and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas, or warm in a greased skillet. To serve, place fried fish in a tortilla, top with slaw mix, cilantro, white sauce and drizzled STM Garlic Cilantro Balsamic Vinegar.