Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 8 tacos
Delicious, simple and crunchy fish tacos with white sauce.

These basic, easy-to-make, delicious fish tacos require minimal cooking time and make for a fun and flavorful meal.

Use your favorite kind of white fish and make sure to cook it in soybean oil. Don't worry,  you don't have to search far and wide to find soybean oil. Most vegetable oil is 100% U.S. Grown soybean oil.

To learn more, visit SoyConnection.com/i-am-for-soy.

Ingredients

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Directions

  1. Mix the flour with the salt, Old Bay® Seasoning, oregano, garlic powder, and pepper. Whisk the beer into the flour mixture until well blended.
  2. Rinse the fish with water and pat dry. Cut the fillets into twelve 1-by-5-inch pieces. Pour soybean oil into a deep skillet to a depth of 3 to 4 inches. Heat to 350°F (or medium-high heat).
  3. Dip fish into batter and coat all sides. Cook several pieces of fish in a single layer in the hot oil. Cook for about 4 minutes or until the batter is crispy and golden brown. Repeat with the remaining fish. Lay them on a plate covered in a paper towel to drain excess oil.
  4. Heat the corn tortillas in a skillet until soft and hot.
  5. To assemble, first place the tortilla, layer the lettuce on top, followed by the fish, pico de gallo and white sauce. Top with a squeeze of lime.
White Sauce
  1. Mix ingredients until blended. Refrigerate until ready to serve.
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