Beer-Battered Fish Tacos

Ingredients · for 4 (scales to your household)

• 5 tbsp. Lime juice $1.02
• 1/2 tsp Kosher salt $0.03
• 1/4 tsp Black pepper $0.03
• 1 Red onion $0.60
• 3 tbsp. Sour cream $0.28
• 1/2 Green cabbage $1.19
• 1 Jalapeño $0.07
• 1 c. All-purpose flour $0.28
• 1 tbsp. Cornstarch $0.08
• 1 tbsp. Chili powder $0.36
• 1 tsp. Baking powder $0.04
• 1/4 tsp. Cayenne $0.03
• 1 Egg $0.40
• 1 c. Budweiser or other lager beer $1.55
• 2 tbsp Canola oil, for frying $0.16
• 1 lb. Tilapia fillets (about 2 medium) $6.80
• 1/2 c. Cilantro $0.20
• 8 Flour tortillas $3.99

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. In small bowl, stir together 2 tablespoons lime juice and 1/4 teaspoon each salt and pepper. Add onion and toss to coat. Let sit, tossing occasionally, until fish is ready.
2. In large bowl, whisk together sour cream, remaining 3 tablespoons lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add cabbage and jalapeño and toss to coat. Let sit, tossing occasionally, until fish is ready.
3. In medium bowl, whisk together flour, cornstarch, chili powder, baking powder, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper. Transfer 1/4 cup flour mixture to shallow bowl or plate. Into remaining flour mixture, stir egg and beer until smooth.
4. Fill large cast-iron or other deep skillet with 1/2 inch canola oil and heat to 350°F. Place wire rack on rimmed baking sheet.
5. Working in batches, coat fish in dry flour mixture, patting off any excess, then dip in beer batter. Let excess drip off and carefully place in oil. Cook, turning once, until batter is golden brown and fish is opaque throughout, 2 to 3 minutes total. Transfer to prepared rack.
6. Fold cilantro into cabbage mixture. Fill tortillas with fish and top with slaw and pickled onions.

Per serving