Baja Style Crispy Beer Battered Cod Tacos
Golden, crunchy beer-battered cod served in warm corn tortillas with a zesty lime crema and fresh cabbage slaw.
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Ingredients
- 1 1/2 lbs Fresh Cod Fillets, cut into strips
- 1 1/2 cups All-purpose flour
- 12 oz Cold Mexican lager beer
- 1 tsp Baking powder
- 1/2 tsp Garlic powder
- 2 cups Vegetable oil for frying
- 12 pieces Small corn tortillas
- 2 cups Shredded green cabbage
- 1/2 cup Mexican Crema or Sour Cream
- 2 tbsp Fresh Lime juice
- 1 tbsp Chipotle peppers in adobo, minced(optional)
- 1/4 cup Fresh Cilantro, chopped
Instructions
- 1
In a large bowl, whisk together 1 cup of flour, baking powder, garlic powder, and a pinch of salt.
- 2
Gradually pour the cold beer into the flour mixture, whisking until the batter is smooth and has the consistency of pancake batter.
- 3
Pat the cod strips completely dry with paper towels and season lightly with salt and pepper.
- 4
Dredge each piece of fish in the remaining 0.5 cup of dry flour, shaking off any excess.
- 5
Heat oil in a deep skillet to 375°F (190°C); dip floured fish into the beer batter and carefully drop into the hot oil.
- 6
Fry the fish in batches for 3-4 minutes per side until golden brown and crispy, then drain on a wire rack.
- 7
Whisk together the crema, lime juice, and chipotle peppers to create the Baja sauce.
- 8
Warm the tortillas and assemble by layering fish, cabbage, cilantro, and a generous drizzle of the lime crema.
Nutrition per Serving
485
Calories
28g
Protein
42g
Carbs
22g
Fat
4g
Fiber
3g
Sugar
620mg
Sodium
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