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Crispy, beer-battered fish tucked into warm corn tortillas with a crunchy cabbage slaw and a smoky, spicy chipotle crema. A taste of California sunshine in every bite, perfect for a fun weeknight dinner.
For 4 servings
Prepare the Chipotle Crema: In a small bowl, whisk together the sour cream, mayonnaise, minced chipotle peppers, adobo sauce, 1 tbsp of the lime juice, 1/2 tsp garlic powder, and 1/4 tsp salt. Cover and refrigerate for at least 20 minutes to allow the flavors to meld.
Make the Cabbage Slaw: In a medium bowl, combine the shredded green cabbage, red cabbage, shredded carrot, and chopped cilantro. Drizzle with the remaining 2 tbsp of lime juice, sprinkle with 1/2 tsp salt and the black pepper. Toss well to combine and set aside.
Prepare the Fish: Pat the cod fillets completely dry with paper towels. Cut them into uniform strips, about 1-inch wide and 3-4 inches long. Season the strips lightly with a pinch of salt.
Make the Beer Batter: In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, 1 tsp salt, 1 tsp garlic powder, and paprika. Slowly pour in the very cold beer, whisking gently until the batter is smooth, similar to a thin pancake batter. Do not overmix; a few small lumps are acceptable.
Fry the Fish: In a large, heavy-bottomed pot or Dutch oven, heat about 2-3 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). Working in batches of 4-5 pieces, dip each fish strip into the batter, ensuring it's fully coated, and let any excess drip off. Carefully place the battered fish into the hot oil. Fry for 3-4 minutes, turning once, until golden brown and crispy. Use a slotted spoon to transfer the fried fish to a wire rack to drain. Immediately sprinkle with a little more salt.
Assemble the Tacos: Warm the corn tortillas for 20-30 seconds per side in a dry skillet over medium-high heat until soft and pliable. To assemble, place one or two pieces of fried fish in the center of each warm tortilla. Top with a generous spoonful of the cabbage slaw and a drizzle of the chipotle crema. Serve immediately with fresh lime wedges and sliced avocado on the side.
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Crispy, beer-battered fish tucked into warm corn tortillas with a crunchy cabbage slaw and a smoky, spicy chipotle crema. A taste of California sunshine in every bite, perfect for a fun weeknight dinner.
This california recipe takes 40 minutes to prepare and yields 4 servings. At 1091.16 calories per serving with 45.13g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Grill or bake the fish instead of frying. Season the cod with a mix of chili powder, cumin, and garlic powder, then cook at 400°F (200°C) for 10-12 minutes until flaky.
Add an extra minced chipotle pepper or a pinch of cayenne pepper to the crema for more heat.
This recipe works great with shrimp. Use the same batter and fry for 2-3 minutes until pink and crispy.
For a sweet and tangy twist, try a mango or pineapple slaw. Dice the fruit and add it to the cabbage mixture.
Cod is an excellent source of high-quality, low-fat protein, which is essential for building and repairing tissues, muscle maintenance, and keeping you feeling full.
White fish like cod provides beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
The cabbage and carrot slaw contributes dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Each serving of three tacos contains approximately 750-850 calories, primarily from the beer-battered fried fish and the crema. The exact calorie count can vary based on the amount of oil absorbed during frying and the toppings used.
While delicious, these beer-battered fried fish tacos are more of an indulgence. The fish itself is a great source of lean protein and omega-3s. To make them healthier, you can grill or bake the fish instead of frying and use Greek yogurt in place of sour cream and mayonnaise in the crema.
Yes. Use a gluten-free all-purpose flour blend and a gluten-free beer for the batter. Corn tortillas are naturally gluten-free, but always check the packaging to ensure they are certified gluten-free if you have a severe allergy.
A firm, flaky white fish is best as it holds up well to frying. Cod is a classic choice, but halibut, tilapia, or mahi-mahi also work wonderfully. Avoid delicate fish like sole, as they can fall apart.
Absolutely! The chipotle crema and the cabbage slaw can be made up to 24 hours in advance. Store them in separate airtight containers in the refrigerator. The fish is best fried just before serving for maximum crispiness.