battered

THE BEST Fish Tacos with crispy fish, veggies and the best crema with yogurt to keep calories in check. Spicy, creamy and better than any food truck.

Fish Tacos {Crispy &amp; Healthy}

flour almond

tsp taco seasoning

garlic powder

cornstarch

tsp salt

black pepper (to taste)

tbsp avocado oil

corn tortillas

plain yogurt (2%+ fat)

mayo (I use avocado oil)

lime (juice of)

cayenne

Cabbage

Tomato

Avocado

Red onion

Cilantro

Dredging for fish: In a medium bowl, add flour, taco seasoning, garlic powder, cornstarch, salt and pepper. Stir and set aside.

Fish taco sauce: In a small bowl, add yogurt, mayo, lime juice, taco seasoning, cayenne and black pepper. Stir and set aside.

Toppings: Chop and prepare the toppings.

To cook fish: Preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tbsp of oil. In batches, dredge pieces of fish in flour mixture and fry for 2-3 minutes per side or until crispy and brown. Fish cooks fast, so don&#039;t over cook. Do not overcrowd the skillet - helps to keep fish crispy. Remove onto a plate.

To assemble tacos: Warm tortillas in a cast iron skillet on high heat for 10 seconds per side and pressing on with spatula. Fill each tortilla with 3-4 pieces of fish, add toppings and drizzle with sauce. Serve immediately with your favorite toppings (please see suggestions in notes).

https://content.jwplatform.com/videos/iZ3jGNPd.mp4

Easy and Healthy Fish Tacos Recipe with crispy fish, veggies and the best crema with yogurt to keep calories in check. Spicy, creamy and better than any food truck. Promise!

How to Make Fish Tacos

Crispy and delicious, these Air Fryer Beer Battered Onion Rings are simple to whip up for when you’re feeling snacky! Sweet onions are dredge and then dipped in a simple beer batter and breadcrumbs. The air fryer crisps these up beautifully in minutes.

Air Fryer Beer Battered Onion Rings

onions

all-purpose flour

all-purpose season salt

baking soda

black pepper

egg (lightly beaten)

beer (I used lager)

breadcrumbs

olive oil spray

fine sea salt

ketchup (or fry sauce

Trim off the ends of your onions and slice 1/4 to 1/2 inch thick. Then separate the rings.

In a shallow bowl whisk together the flour, season salt, baking soda and black pepper.

In a separate shallow bowl, whisk the egg with 1 cup of beer.

In a third, separate bowl add the plain breadcrumbs.

Dip the onion rings into the seasoned flour. Then, working in batches, transfer a few to the beer mixture and toss to coat. Then dip the onion rings the plain breadcrumbs. T

hen spritz with olive oil spray. Preheat your air fryer to 360º and fry for 5 to 6 minutes or until crispy.

Working in batches, add the prepared onions into your air-fryer basket in an even layer. And cook for 5 to 6 minutes.

FOR THE LIGHTLY BATTERED ONION RINGS:

Dip the onion rings into the seasoned flour. Then, working in batches, transfer a few to the beer mixture and toss to coat.

Then transfer the onion rings back to the flour mixture and toss to coat. Dip the onion rings back in the beer mixture before transferring to the bread crumbs.

Preheat you air fryer to 360° and air fry for 6 to 8 minutes or until crispy.

FOR THE EXTRA CRISPY BATTERED ONION RINGS:

Slices of green tomato are tossed in buttermilk and fried in a flour and cornmeal batter to crunchy golden-brown perfection and then paired with the Southern favorite, “comeback sauce”.

Fried Green Tomatoes Recipe with Comeback Sauce

green tomatoes

buttermilk

vinegar-based hot sauce, (I use Crystal)

cornmeal

Kosher salt, (as needed)

black pepper, (as needed)

Vegetable oil, (as needed, for frying)

mayonnaise

sriracha

ketchup

vegetable oil

red onion

garlic, (minced)

Worcestershire

Creole mustard, (or spicy brown mustard)

½ teaspoon freshly ground pepper

Cut the tomatoes into ¼” slices.

In one large mixing bowl whisk together the buttermilk, egg and hot sauce. In another medium mixing bowl whisk together the cornmeal and flour then season with salt and pepper.

Add the tomatoes to the buttermilk mixture and let sit for about 10 minutes.

Add enough oil to a large cast iron skillet to fill 1” up the side of the pan. Heat the oil to 375ºF (190ºC).

Working in batches, add tomatoes to the cornmeal batter and coat on both sides, pressing gently to adhere the cornmeal.

Shake excess batter off the tomatoes and add to the skillet, frying until golden brown on both sides, about 3 to 4 minutes total.

Remove to a paper towel lined plate to drain. Repeat with the remaining tomatoes until all have been fried.

For the fried green tomatoes:

In a small bowl whisk together the mayonnaise, sriracha, ketchup, oil, onion, garlic, Worcestershire, mustard and pepper until combined.

Cover and refrigerate until ready to use. This sauce can be made up to 2 weeks in advance.

For the comeback sauce:

Serve the tomatoes hot with the sauce for dipping.

For serving:

https://content.jwplatform.com/videos/CocctBl0.mp4

Slices of green tomato are tossed in buttermilk and fried in a flour and cornmeal batter to crunchy golden-brown perfection and then paired with the Southern favorite, Mississippi “comeback sauce”.

Fried Green Tomatoes

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Fish Tacos {Crispy & Healthy}

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Fried Green Tomatoes Recipe with Co...

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The most viewed battered recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Fish Tacos {Crispy &amp; Healthy}

Air Fryer Beer Battered Onion Rings

Fried Green Tomatoes Recipe with Co...

The most viewed battered recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Fish Tacos {Crispy & Healthy}