Name: Fish Tacos
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb Fresh Cod or Mahi-Mahi fillets; 1 cup All-purpose flour; 1 cup Light Mexican beer (cold); 1 tsp Baking powder; 2 cups Shredded red and green cabbage; 0.5 cup Sour cream or Mexican crema; 3 tbsp Lime juice; 8 pieces Small corn tortillas; 2 cups Vegetable oil for frying; 0.25 cup Fresh cilantro

Seafood

Fish Tacos

Experience the vibrant flavors of the coast with these golden, beer-battered fish tacos nestled in warm corn tortillas. Topped with a refreshing, tangy cabbage slaw and a drizzle of creamy lime sauce, they offer the perfect balance of crunch and citrus zest.

Prep

20m

Cook

15m

Serves

Calories

485kcal

Qty	Ingredient
1 lb 454 g	Fresh Cod or Mahi-Mahi fillets
1 cup 125 g	All-purpose flour
1 cup 240 ml	Light Mexican beer (cold)
1 tsp 5 g	Baking powder
2 cups 140 g	Shredded red and green cabbage
0.5 cup 115 g	Sour cream or Mexican crema
3 tbsp 45 ml	Lime juice
8 pieces 8 pieces	Small corn tortillas
2 cups 475 ml	Vegetable oil for frying
0.25 cup 10 g	Fresh cilantro

2 Method

Step 1. Prepare the lime crema by whisking together the sour cream, 1 tablespoon of lime juice, and a pinch of salt in a small bowl; refrigerate until serving.

Step 2. Make the slaw by tossing the shredded cabbage with the remaining lime juice and chopped cilantro in a medium bowl.

Step 3. In a large bowl, whisk together the flour, baking powder, and a teaspoon of salt. Gradually whisk in the cold beer until the batter is smooth and free of large lumps.

Step 4. Slice the fish fillets into strips approximately 3 inches long and 1 inch wide. Pat them thoroughly dry with paper towels.

Step 5. Heat the vegetable oil in a heavy-bottomed skillet or Dutch oven to 375°F (190°C).

Step 6. Dredge each fish piece in the batter, letting excess drip off, and carefully place in the hot oil. Fry in batches for 3-4 minutes until golden brown and crispy, then drain on a wire rack.

Step 7. Warm the corn tortillas in a dry skillet or over an open flame until pliable and slightly charred.

Step 8. Assemble the tacos by placing two pieces of fish in each tortilla, topping with a generous amount of cabbage slaw, and drizzling with the lime crema.

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Use ice-cold beer for the batter to ensure maximum crispiness and a light texture.
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Don't overcrowd the frying pan; frying too many pieces at once lowers the oil temperature and leads to greasy fish.
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Always pat the fish completely dry before dipping in batter so the coating adheres properly.
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Warm your tortillas just before serving to prevent them from breaking or becoming chewy.

? FAQ

What is the best type of fish for tacos?

A firm, white, flaky fish is best. Cod, mahi-mahi, halibut, or tilapia are all excellent choices for beer-battered tacos.

Can I make these gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend and ensure your beer is a gluten-free variety.

How do I store and reheat leftovers?

Store the fish, slaw, and crema in separate containers. To maintain crispiness, reheat the fish in an air fryer or oven at 400°F (200°C) for 5 minutes.

Can I bake the fish instead of frying?

While the beer batter is designed for frying, you can achieve a similar result by coating the fish in Panko breadcrumbs and baking at 425°F (220°C) for 12-15 minutes.