Description
Crispy beer-battered fish tacos filled with flaky golden fish, crunchy cabbage, creamy sauce, avocado, and fresh lime wrapped in warm corn tortillas.
Ingredients
Scale
- 1 1/2 pounds cod or haddock, cut into strips
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 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
- 1/4 cup chopped fresh cilantro
- 4 lime wedges
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
Instructions
- Heat vegetable oil in a deep skillet or Dutch oven to 350°F.
- In a large bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, and paprika.
- Slowly whisk in the cold beer until the batter is smooth.
- Pat fish strips dry and dip each piece into the batter.
- Carefully fry fish in batches for 3 to 4 minutes until golden and crispy.
- Transfer cooked fish to a wire rack to stay crispy.
- Mix mayonnaise, sour cream, lime juice, and garlic powder in a bowl to create the sauce.
- Warm the corn tortillas briefly in a skillet.
- Assemble tacos with crispy fish, shredded cabbage, avocado slices, cilantro, and creamy sauce.
- Serve immediately with lime wedges.
Notes
- Keep the beer cold for the crispiest batter.
- Do not overcrowd the pan while frying.
- Warm tortillas before serving for better texture.
- Serve immediately for maximum crispiness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 620
- Sugar: 4g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 6g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 72mg