Pancake Beer-Battered Fish Tacos.  Smart & Final Recipes Curated by Chef Jamie Gwen.  Image of a few pieces of beer battered fish on a plate with grilled tortillas and a side of salsa, drizzled in the Avocado Sauce. Pancake Beer-Battered Fish Tacos.  Smart & Final Recipes Curated by Chef Jamie Gwen.  Image of a few pieces of beer battered fish on a plate with grilled tortillas and a side of salsa, drizzled in the Avocado Sauce.

Pancake Beer-Battered Fish Tacos

In Ensenada-style, these tacos have a light, crispy, delicious coating from the use of our First Street Pancake & Waffle Mix!

For the Fish:

1 1/4 pounds white fish such as First Street Tilapia or cod

1 cup First Street Original Pancake & Waffle Mix

12 ounces light beer

1 teaspoon salt

1/2 teaspoon ground pepper

First Street Canola or vegetable oil for frying

For the Avocado Sauce:

1 ripe avocado

Juice of 1 lime

1 teaspoon honey

To Assemble:

12 6-inch corn tortillas, warmed

Finely shredded green & red cabbage

1 cup Montecito Black Bean Corn Salsa

Cilantro sprigs

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Directions

Cut the fish into 12 pieces. To make the batter, whisk together the pancake mix, beer, salt and pepper to make a batter with the thin consistency of pancake batter. Stir just until no lumps remain.

Pour 4-inches of oil into a deep pot. Heat over medium heat until the oil registers 350° F on a deep-fry thermometer or a drop of batter immediately cooks and floats to the surface.

Place a few pieces of fish in the batter and stir to coat. Lift one piece at a time out of the batter and carefully slip it into the hot oil. Fry the fish until light golden and cooked through. Repeat with the remaining fish.

Meanwhile, scoop the avocado flesh into a blender or food processor. Add the lime juice, honey and salsa verde and blend until smooth.

To serve, place shredded cabbage on each warm tortilla and top with a piece of the fried fish. Top with a spoonful of salsa and cilantro leaves. Drizzle the tacos with the Avocado Sauce and serve.

Makes 12 Tacos