Beer-Battered Fish Tacos with Avocados and Sriracha Lime Cream

Beer-battered fish tacos with avocados and sriracha lime cream are the best because the fish is crispy and tasty, the avocado is creamy, and the sriracha lime sauce is spicy. They're simple to make and everyone loves them!

Ingredients:

• 1 lb white fish fillets such as cod or tilapia
• 1 cup all-purpose flour
• 1 cup beer your choice of type
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 cup mayonnaise
• 2 tbsp sriracha sauce
• 1 lime, juiced
• 8 small tortillas
• 2 avocados, sliced
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• Vegetable oil for frying

Instructions:

In a bowl, whisk together the flour, beer, salt, black pepper, paprika, and garlic powder to make the beer batter

Heat vegetable oil in a deep fryer or a large, deep skillet to 375F 190C

Dip each fish fillet into the beer batter, allowing excess batter to drip off, and then carefully place it into the hot oil

Fry until the fish is golden brown and crispy, about 4-5 minutes per side

Remove and drain on paper towels

In a small bowl, combine mayonnaise, sriracha sauce, and lime juice to make the sriracha lime cream

Warm the tortillas in a dry skillet or microwave for a few seconds until soft and pliable

To assemble the tacos, spread a spoonful of sriracha lime cream onto each tortilla

Top with a piece of beer-battered fish, avocado slices, shredded lettuce, diced tomatoes, and chopped cilantro

Serve the beer-battered fish tacos immediately with extra lime wedges and sriracha lime cream on the side

Enjoy your delicious Beer-Battered Fish Tacos with Avocados and Sriracha Lime Cream!