Beer-Battered Fish Tacos with Sriracha Mayo is a delicious, easy and insanely tasty meal. The pico de gallo is the best part!
I understand that today is Pi Day, and well, this isn’t Pie.
This isn’t in any way equal to 3.14.
IT IS, however, Lent, AND a Friday. Who doesn’t have fish during Lent AND Friday is like, World Fish Fry day. I do think these fish tacos have their perfect place here today.
So let’s get right into it. I have been watching Food Network every single day and other than the fact that chefs have a lot of tattoos, I noticed that fish tacos are like, well, a thing. A very big thing at that. I couldn’t watch an episode of Eat St. without fish tacos being on the menu of one of the food trucks. This led me to think, ponder and dream about fish tacos. All sorts of deliciously battered and fried fish tacos with yummy sauce.
On Ash Wednesday Mr. Jessiker Bakes and I got straight to it to ring in Lent with a delicious fish meal.
I’m happy to say, this taco is pretty amazing.
Now that we’ve done it, fish tacos are actually pretty easy, and it was so good my craving for another one set in right after I finished mine. Yeah, it really is that good.
Let’s start with the fish. Anything beer battered tastes great, but seafood seems to take the cake. I should point out that I am not big on fish, I’m more a crab and lobster girl and this fish won me over. The fish had a flavourful crunchy and soft crisp shell and on the inside was hot and soft, filled with so much flavour that it tasted like freshly buttered bread in the fish meat in the best way you could think possible. I ate a few pieces before I could even make it to my taco. Maybe this recipe makes a bit more than 4 tacos…hehe…
The pico de gallo was my favourite part which says a lot because I LOVED the fish. I have to congratulate Mr. Jessiker Bakes because he made this (I told you he was the better cook) and I could literally eat this ALONE with a spoon. The flavours from all of the ingredients alone were great, but when soaked in the lime juice they became so pronounced and outstanding that I was in foodie heaven. It adds such a delicious and crisp contrast to the fish that if you make no other toppings you have to make this for your fish tacos.
The Sriracha Mayo. Now, we are big spice fans; I blame Mr. Jessiker Bakes for this although I’ve always loved pepper. Okay, I blame living in the Caribbean, but I blame in an amazing way. The Sriracha Mayo was the perfect ending touch. It’s a delicious and creamy sauce with the right punch to finish off your fish taco.
I recommend taking a bite and getting all of the flavours, then you’ll know that you just made the best decision of your Friday. I thoroughly enjoyed these fish tacos and have definitely put it on my regular rotation. I now totally understand why it’s on every food truck!
Your Friday is looking pretty good.
Beer-Battered Fish Tacos with Sriracha Mayo is a delicious, easy and insanely tasty meal for your typical fish meal this Easter season! The pico de gallo is the best part!
If you enjoyed these tacos, you’ll also love these Breakfast Tacos with Pico de Gallo!
Check out all my dinner recipes!
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