Description
Beer Battered Fish Tacos capture the essence of coastal living with their crisp exterior and tender fish inside, paired with vibrant toppings for a delicious culinary escape.
Ingredients
Scale
1.5 lbs Fresh Cod, Halibut, or Mahi-Mahi (cut into strips)
1.5 cups All-Purpose Flour (plus extra for dredging)
12 oz Ice-Cold Mexican Lager or Light Ale
1 tsp Smoked Paprika
1 tsp Garlic Powder
1 tsp Cumi
1 tsp Salt
1 tsp Pepper
2–3 Whole Limes (for juice)
3 cups High-Heat Frying Oil (Canola or Grapeseed)
12–16 Small White Corn Tortillas
Instructions
- Prepare the fish by cutting into strips, patting dry, and seasoning with salt and pepper
- Dredge the fish strips lightly in flour, shaking off excess
- Mix the batter by whisking together flour, smoked paprika, garlic powder, cumin, and salt, then slowly incorporate the ice-cold beer until smooth
- Heat oil in a pot to 375 degrees Fahrenheit
- Dip fish strips into the batter and fry in small batches until golden brown, about 3 to 4 minutes
- Remove fish from oil and drain on a wire rack, sprinkle with salt
- Assemble tacos with warm tortillas, crispy fish, shredded cabbage, and lime crema
Notes
For gluten-free, use a high-quality gluten-free 1-to-1 baking blend.
Non-alcoholic option: use sparkling mineral water.
For air-frying, lightly spray the battered fish with oil.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 420 kcal
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: NA
- Trans Fat: NA
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 55mg