A delicious dinner featuring beer-battered fish tacos and sweet potato tacos with creamy coleslaw. Choose between the tasty fish and slaw or the vegetarian sweet potato option. This dish promises an explosion of flavors that'll leave you smitten!
1: Cut cod filets into 1 inch chunks and thaw.
2: In a large pot, heat canola oil to 380°F.
3: Stir together flour, beer, and spices to create batter.
4: Dunk each cod chunk into the batter and fry for 5-7 minutes until golden brown.
5: Remove from fryer, place on paper towel, and sprinkle with salt.
6: Cut sweet potatoes into 1/2 inch cubes and toss with garlic, chili powder, paprika, cumin, salt, pepper, and olive oil.
7: Bake sweet potatoes at 425°F for 30 minutes, turning halfway through.
8: In a bowl, combine pre-made slaw and sliced red cabbage.
9: In a blender, blend yogurt, cilantro, green onion, lime zest and juice, garlic powder, sugar, kosher salt, and pepper until smooth.
10: Pour the sauce over the slaw mixture and refrigerate until ready to use.
