Go Back
Print Recipe
5 from 1 vote

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.
Prep Time40 mins
Cook Time10 mins
Total Time50 mins
Servings: 8
Author: Nikole Goncalves

Ingredients

Ingredients

  • 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

Coleslaw salad

  • 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

Instructions

Instructions

    Coleslaw salad

    • 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.

    Avocado Hemp Crema

    • In a high speed blender, add in all the ingredients and blend until smooth (roughly 30 sec). Serve right away or refrigerate in an air tight container for up to 3 days.

    Fish

    • 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.