Chef Folse's Fish Soft Tacos

Chef Folse's Fish Soft Tacos

Prep Time: 1 Hour

Yields: 6 Servings


Just about everyone eats tacos, and normally, will purchase a dish of these flour or corn tortillas filled with beef, pork or chicken. Here, we substitute fish, but recommend serving the taco just as you would a traditional, meat-filled variety, with refried beans, guacamole and sour cream on the side.


18 (½" x 3") strips mahi mahi or other mild whitefish

6 (8-inch) warm flour tortillas

2 cups flour

1 tbsp Creole seasoning

1 tsp baking powder

1 (12-ounce) bottle local beer

salt and black pepper to taste

granulated garlic to taste

vegetable oil for frying

1 cup tartar sauce

½ cup spicy ketchup

1 cup thinly shaved red cabbage

2 tomatoes, diced

1 cup chopped fresh cilantro

3 limes, halved


In a large bowl, create a tempura batter by combining flour, Creole seasoning, baking powder and beer. Whisk constantly until well blended and smooth. Season to taste using salt, pepper and granulated garlic. Cover with clear wrap and allow to sit at room temperature 30 minutes. When ready to cook, remove clear wrap from bowl. Warm tortilla shells in 300°F oven or wrap shells in dampened cloth and when ready to serve, microwave 30 seconds to 1 minute or until heated through. Set aside and keep warm. In a Dutch oven or a home-style deep-fryer such as FryDaddy®, heat oil to 350°F according to manufacturer's directions. Working in batches, dredge fish in batter, allowing any excess to drip back into bowl, then carefully drop into hot oil. Do not overcrowd. Fry until fish is golden brown and floating, 3–5 minutes. Using a slotted spoon, remove fish and drain well on paper towels. Allow oil to return to 350°F between batches. Arrange warm tortillas on a work surface and slather with tartar sauce and spicy ketchup. NOTE: This ketchup can be found at your local stores or create your own by adding a few drops of Louisiana hot sauce to regular ketchup. Top each tortilla with 3 strips of fish and an equal amount of cabbage, tomatoes and cilantro. You may also wish to serve it with your favorite taco accompaniments such as refried beans, guacamole or sour cream. Squeeze limes over warm tacos, roll up and serve with a glass of ice-cold local beer.