Description
Crispy beer-battered fish tacos loaded with crunchy cabbage, creamy lime sauce, avocado, and fresh cilantro wrapped in warm corn tortillas.
Ingredients
Scale
- 1 ½ pounds cod or haddock, cut into strips
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 cup cold beer
- 3 cups vegetable oil for frying
- 8 small corn tortillas
- 2 cups shredded purple cabbage
- 1 avocado, sliced
- ¼ cup chopped fresh cilantro
- 2 limes, cut into wedges
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons lime juice
- ½ teaspoon garlic powder
Instructions
- Heat vegetable oil in a large skillet or Dutch oven to 350°F.
- In a bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, and paprika. Slowly whisk in the cold beer until smooth.
- Pat the fish strips dry and dip each piece into the batter.
- Fry the fish in batches for 3 to 4 minutes until golden brown and crispy. Transfer to a wire rack.
- Warm the corn tortillas in a dry skillet for about 30 seconds per side.
- Mix mayonnaise, sour cream, lime juice, and garlic powder together to make the sauce.
- Fill each tortilla with shredded cabbage, crispy fish, avocado slices, cilantro, and sauce.
- Serve immediately with lime wedges.
Notes
- Keep the batter cold for the crispiest texture.
- Do not overcrowd the pan while frying.
- Reheat leftover fish in the oven or air fryer for best results.
- Fresh lime juice gives the brightest flavor.
Nutrition
- Serving Size: 2 tacos
- Calories: 620
- Sugar: 4g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg
Keywords: beer battered fish tacos, crispy fish tacos, homemade tacos, baja fish tacos, fish taco recipe