Classic Beer Battered Fish Tacos
Crispy, golden-fried white fish served in warm corn tortillas with a tangy cabbage slaw and lime crema.
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Ingredients
- 1 1/2 lbs White fish fillets (cod or tilapia)
- 1 cup All-purpose flour
- 12 oz Cold Mexican lager beer
- 1 tsp Baking powder
- 1/2 tsp Garlic powder
- 2 cups Vegetable oil for frying
- 2 cups Shredded cabbage mix
- 12 pieces Small corn tortillas
- 1/2 cup Sour cream or Mexican crema
- 2 tbsp Fresh lime juice
- 1/4 cup Fresh cilantro(optional)
- 1 pinch Salt and black pepper
Instructions
- 1
Pat the fish fillets dry with paper towels and cut them into strips about 3 inches long and 1 inch wide.
- 2
Whisk together the flour, baking powder, garlic powder, salt, and pepper in a medium bowl.
- 3
Slowly pour the cold beer into the flour mixture, whisking gently until the batter is smooth and has the consistency of pancake batter.
- 4
Heat the vegetable oil in a heavy skillet or deep fryer to 375°F (190°C).
- 5
Dredge each piece of fish in a little extra dry flour, then dip into the beer batter until fully coated.
- 6
Carefully drop the fish into the hot oil and fry for 3-4 minutes per side until golden brown and crispy.
- 7
Drain the fried fish on a wire rack or paper towels to maintain crunchiness.
- 8
Warm the tortillas and assemble by placing fish in the center, topped with cabbage, lime crema, and fresh cilantro.
Nutrition per Serving
485
Calories
28g
Protein
42g
Carbs
22g
Fat
4g
Fiber
3g
Sugar
620mg
Sodium
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