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Pineapple Salsa Fish Tacos and Lime Cilantro Sauce

Ingredients

  • BEER BATTER FISH
  • 1 pound of white fish
  • 1 cup Bisquick Mix
  • 1 12 oz Bottle of Beer
  • 2 Eggs slightly beaten
  • Cooking oil
  • Salt and Pepper to taste
  • ______________________________
  • LIME CILANTRO SAUCE
  • ¼ cup thinly sliced green onions
  • ¼ cup chopped fresh cilantro
  • 3 tablesppons mayonnaise
  • 3 tablespoons sour cream
  • 1 ½ teaspoons grated lime rind
  • 3 teaspoons fresh lime juice
  • 1 garlic clove minced
  • ______________________________
  • CABBAGE SLAW
  • half a head of cabbage shredded
  • 1-2 tbs sugar
  • 1 lime
  • salt and pepper to taste
  • LA VICTORIA Pineapple Salsa

Instructions

  • BEER BATTER FISH
  • Wash fish and pat dry and slice into bite size pieces.
  • Place a 1 1/2 inches of oil in 3 quart sauce pan
  • Place Bisquick in a bowl and mix in salt and pepper to taste.
  • Add enough beer to batter, like 1/2 cup and stir. If the batter is too thick add more beer. It should be the consistency of a thick pancake batter.
  • In another bowl, whisk eggs.
  • Dip fish in eggs and then dip in Bisquick mix.
  • Fry for 2 minutes on each side.
  • Transfer cooked fish to a paper towel lined plate.
  • CILANTRO LIME SAUCE
  • In a small bowl, combine all ingredients for the Lime Cilantro Sauce and mix well.
  • CABBAGE LIME SLAW
  • Combine shredded cabbage, sugar, lime and salt and pepper. Adjust ingredients to taste.
  • Once all the ingredients are prepared, build your taco and top with LA VICTORIA Pineapple Salsa. Enjoy!