Crispy "Beer" Battered Fish Tacos with Avocado Hemp Crema
Crispy “beer” battered fish tacos, fried to perfection and drizzled with a creamy avocado hemp crema sauce.
- 4 fillets of basa or cod fish
- 6-8 corn tortillas
- 2 tbsp. coconut oil
- 1 ¼ cup light spelt flour
- ½ tsp. baking powder
- 1 tsp. onion powder
- ½ tsp. garlic powder
- ½ tsp. smoked paprika
- ½ tsp. sea salt
- ¼ tsp. black pepper
- 1 tbsp. balsamic vinegar
- ¾ cup soda water
Avocado Hemp Crema
- ½ large ripe avocado
- 1 ½ limes juiced
- ¼ cup fresh cilantro
- ¼ cup Manitoba Harvest Hemp Hearts
- 1 green onion chopped
- ½ cup filtered water
- 1 garlic clove
- 4 cups pre-shredded coleslaw salad mix
- 4 leaves black kale finely chopped
- ½ lime juiced
- ¼ cup vegenaise
- 1 tbsp. pickle juice
- 1 tbsp. sriracha
- Salt and pepper to taste
In a large bowl whisk together vegenaise, pickle juice, lime juiced, sriracha, salt and pepper until combined. Add in the coleslaw mix and chopped kale and toss well. Set aside in the fridge to marinate and soften while you prepare your fish. This salad can be stored in an airtight container in the fridge for up to 5 days.
Rinse and pat dry fish fillets. Slice each fillet into 4 large chunks and set aside on a paper towel.
In a medium bowl, mix together 1 cup of flour, baking powder and spices. Next, add in soda water and vinegar and whisk until a thick batter forms.
On medium-high, heat the coconut oil in a large pan.
Lightly coat each piece of fish with the remaining ¼ cup of flour and dunk into the batter. Fry on the hot pan for 3-4 min per side. Once cooked, set aside on a plate lined with paper towel.
Warm the corn tortillas on a hot pan for a couple minutes and assemble the tacos starting with the coleslaw, then the battered fish, and finish by drizzling the avocado hemp crema on top.