mexicanMediumvegetariannut free

Fish Tacos

Name: Fish Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 500 g white fish fillet (cod or halibut, cut into 8 strips); 1 cup all-purpose flour; 0.75 cup beer (light lager, cold); 8 pcs corn tortilla (small, 6-inch); 2 cup green cabbage (thinly shredded); 0.5 cup sour cream; 2 pcs lime (1 juiced for crema, 1 cut into wedges); 3 cup oil for deep frying; 0.5 tsp salt (plus 1 pinch for batter); 1 pinch black pepper; 1 pinch garlic powder; 1 pinch smoked paprika; 3 tbsp cilantro (roughly chopped); 1 pcs jalapeno (thinly sliced, seeds removed)

RATING

4.6/5(187)

TASTE SCORE

9/10

Crispy, golden beer-battered white fish nestled in warm corn tortillas with crunchy cabbage slaw and a zesty lime crema. These Baja-style fish tacos come together in about 30 minutes and deliver the perfect balance of crunch, tang, and mild heat.

PREP

15m

COOK

15m

SERVES

A SERVING CONSISTS OF 3 TACOS WITH SLAW AND CREMA.

610 cal

SERVINGS

METHOD · 8 STEPS

prep · ~2 min
Pat the fish dry and season.
1.Pat the fish strips completely dry with paper towels.
2.Season all sides with salt, black pepper, garlic powder, and smoked paprika.
TIPDry fish ensures the batter sticks — moisture is the enemy of crispiness.
mix · ~1 min
Make the beer batter.
1.In a bowl, whisk together flour and a pinch of salt.
2.Slowly pour in cold beer while whisking until smooth and lump-free.
TIPCold beer creates a lighter, crispier crust. Keep it refrigerated until the moment you use it.
mix · ~1 min
Make the lime crema.
1.In a small bowl, mix sour cream with juice of 1 lime.
2.Stir until smooth and set aside.
prep · ~1 min
Prepare the cabbage slaw.
1.In a medium bowl, toss shredded cabbage with a squeeze of lime and a pinch of salt.
2.Add chopped cilantro and sliced jalapeno. Mix well.
fry · ~5 min
Heat the oil to 350°F (175°C).
1.Pour 3 cups oil into a deep pot or deep fryer.
2.Heat over medium-high until a thermometer reads 350°F (175°C).
TIPUse a thermometer — oil that's too cool makes soggy fish, too hot burns the batter before the fish cooks.
fry · ~8 min
Batter and fry the fish.
1.Dip each fish strip into the batter, letting excess drip off.
2.Carefully lower into the hot oil. Fry in batches of 3-4 pieces to avoid crowding.
3.Fry for 3-4 minutes, turning once, until deep golden and crisp.
4.Transfer to a wire rack and immediately season with a pinch of salt.
TIPDon't crowd the pot — it drops the oil temperature and makes the fish greasy.
fry · ~3 min
Warm the corn tortillas.
1.Heat a dry skillet over medium-high heat.
2.Warm each tortilla for 20-30 seconds per side until pliable and lightly charred.
3.Stack and wrap in a clean kitchen towel to keep warm.
TIPChar the tortillas directly over a gas flame for authentic smoky flavor.
assemble · ~2 min
Assemble the fish tacos.
1.Place a piece of fried fish in the center of each warm tortilla.
2.Top with a generous heap of cabbage slaw.
3.Drizzle with lime crema and serve with lime wedges on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a heavy-bottomed pot or Dutch oven to maintain steady oil temperature during frying.
2
Pat the fish extremely dry before seasoning — any moisture will steam the fish and cause the batter to slide off.
3
Keep the beer ice-cold until you whisk the batter; cold carbonation creates a lighter, crispier crust.
4
Fry in small batches (3-4 strips) so the oil temperature doesn't drop, preventing greasy fish.
5
Let the fried fish drain on a wire rack instead of paper towels so the crust stays crisp on all sides.
6
Warm tortillas in a dry skillet or directly over a gas flame to soften them and get slight char marks.
7
Assemble tacos just before serving to keep the fried fish crunchy — don't let them sit assembled.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Swap the deep-fry for a shallow pan-fry or air-fry: spray battered fish lightly with oil and cook at 400°F (200°C) for 10-12 minutes, turning once, for a less greasy version.

high protein

High-protein

Use firm tofu or shrimp instead of fish — both benefit from the same beer batter and cooking technique, offering a protein boost and different texture.

jain

Jain

Replace cabbage slaw with julienned carrots and cucumber, omit onion and garlic from the batter, and use a dairy-free crema made from cashew cream or coconut yogurt.

vegan

Vegan

Substitute fish with thickly sliced banana blossoms or hearts of palm, use a vegan beer batter (flour and sparkling water), and make crema with plant-based sour cream.

gluten free