Little Wrecker from Torchy's Tacos features tender beer-battered cod fillets topped with creamy house-made slaw and tangy jalapeno sauce, all nestled inside a warm, soft corn tortilla, delivering a flavorful combination of crispy, fresh, and zesty elements.
Equipments
- Deep fryer
- Tongs
- Mixing bowl
- Whisk
- Slotted spoon
- Chef’s knife
- Cutting board
- Squeeze bottle
- Serving tray or plate
- Spoon
- Fry thermometer
- Tortilla warmer
Ingredients
- 1 lb (450g) cod fillets
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup light beer
- 2 cups vegetable oil (for frying)
- 2 cups shredded green cabbage
- 1/2 cup shredded carrots
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1 jalapeño, finely minced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt (for seasoning slaw and sauce)
- Corn tortillas
- Lime wedges (for serving)
When preparing the Little Wrecker, ensure your cod fillets are fresh and properly thawed for optimal crispiness in the beer batter, which combines all-purpose flour, cornstarch, and light beer for the perfect texture. The house-made slaw balances shredded cabbage and carrots with a creamy mixture of mayonnaise, sour cream, apple cider vinegar, honey, and finely minced jalapeno for a zesty kick. Use fresh lime juice and chopped cilantro to brighten the flavors, and adjust salt to taste in both slaw and sauce to enhance overall seasoning. Heating your vegetable oil to the right temperature with a fry thermometer is crucial to achieve a crunchy exterior without overcooking the fish. Your homemade Little Wrecker from Torchy's Tacos copycat menu will capture the signature crispy, fresh, and tangy elements loved in the original.
Instructions
- Preheat deep fryer with vegetable oil to 350°F (175°C), checking with fry thermometer.
- Cut cod fillets into taco-sized strips on cutting board using chef’s knife.
- In mixing bowl, whisk flour, cornstarch, baking powder, salt, and black pepper.
- Add beer to dry mixture and whisk until smooth to create batter.
- Pat cod pieces dry and season lightly with salt.
- Dredge cod pieces in batter using tongs.
- Carefully lower battered cod into hot oil with slotted spoon or tongs.
- Fry cod until golden brown and crispy, about 3-4 minutes.
- Remove cooked cod and drain on paper towel.
- In another mixing bowl, combine cabbage, carrots, mayonnaise, sour cream, apple cider vinegar, honey, salt, cilantro, and lime juice to make slaw. Mix thoroughly.
- For jalapeño sauce: combine mayonnaise, minced jalapeño, and extra lime juice in a bowl. Whisk until blended. Transfer to squeeze bottle.
- Warm corn tortillas in tortilla warmer.
- Assemble tacos: place crispy cod in tortilla, top with creamy slaw, and drizzle jalapeño sauce with squeeze bottle.
- Serve on tray or plate with lime wedges and fresh cilantro.
Substitution
Little Wrecker from Torchy's Tacos copycat menu combines beer-battered cod with a creamy slaw and tangy jalapeno sauce in a soft corn tortilla. You can substitute cod with any firm white fish like tilapia or haddock if cod is unavailable. If light beer is not at hand, sparkling water or ginger ale can be used to maintain the batter's crispiness and light texture. When making the slaw, feel free to swap green cabbage with Napa cabbage or shredded kale for a nutritional twist. Using a tortilla warmer keeps your tortillas soft and pliable, ensuring your taco assembly goes smoothly.
Tips
Ensure the oil temperature stays consistent at 350degF using a fry thermometer to achieve perfectly crispy, golden cod without greasiness. When making the batter, whisk the beer and dry ingredients until smooth to avoid lumps that affect coating quality. Dry and lightly salt the cod pieces before battering to help the mixture adhere better and enhance flavor. Your tacos will taste best if the slaw is mixed thoroughly and the jalapeno sauce is freshly whisked just before serving for balanced creaminess and spice.
Nutritions
Little Wrecker tacos provide a balanced combination of protein from cod fillets and fiber from fresh cabbage and carrots in the slaw. The beer batter adds carbohydrates and fats due to the frying process, contributing to the meal's energy content. Your intake of vitamins and antioxidants is boosted by jalapeno, cilantro, and lime juice, offering a zesty flavor while supporting immunity. Be mindful that the mayo-based slaw and sauce increase the calorie and fat levels, making portion control important for a nutritious meal.
Storage
Store leftover Little Wrecker tacos in an airtight container in the refrigerator to maintain freshness. Keep the crispy cod separate from the slaw and jalapeno sauce to prevent sogginess; reheat the cod in an oven or air fryer at 350degF (175degC) for 5-7 minutes to restore crispiness. Use warmed tortillas stored in a tortilla warmer wrapped with a damp cloth to keep them soft and pliable for your next meal.
Variation or Alternatives
You can substitute the cod with halibut or tilapia for different textures while maintaining a mild fish flavor suitable for frying. Instead of beer batter, try using sparkling water to create a lighter, crispier coating for the fish fillets. For a dairy-free slaw alternative, swap mayonnaise and sour cream with avocado or vegan yogurt blended with lime juice and apple cider vinegar. To enhance the jalapeno sauce's heat, roast the jalapeno before mincing to add a smoky flavor that balances the tanginess.
Allergies
Your Little Wrecker taco contains common allergens such as fish (cod), gluten from all-purpose flour, and eggs or dairy potentially present in the mayonnaise and sour cream used in the slaw and sauce. The beer batter may also contain gluten, which could be problematic for those with gluten intolerance or celiac disease. If you have allergies to any of these ingredients, you should take care and consider substitutions or consult with the restaurant.
Why this recipe?
The Little Wrecker menu at Torchy's Tacos is popular due to its bold combination of flavors featuring spicy jalapenos, crispy fried chicken, and zesty queso blanco. You get a unique blend of textures and tastes that balance heat with creamy richness, appealing to fans of gourmet tacos and comfort food alike. Making a copycat version allows you to recreate this distinctive Texas-inspired dish at home, customizing spice levels and freshness to your preference. This menu item is worth trying because it showcases the innovative culinary style that sets Torchy's Tacos apart in the competitive fast-casual market.