These Beer Battered Fish Tacos have deep fried fish, crunchy shredded cabbage or coleslaw mix, and a creamy Baja sauce.
Other fish options you can use are Halibut, Haddock, Pollack, Mahi Mahi or Grouper.
Make this recipe for a delicious lunch, dinner, or date night meal for two in 25 minutes!
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How to make Baja Fresh Fish Tacos
Cut the fish filets into 4 long pieces or bite-sized cubes on a cutting board.
Season the fish on both sides with salt and set aside.
Whisk together the mayonnaise, sour cream, cilantro, cumin, and honey in a bowl. Set aside.
In a shallow wide breading bowl whisk together the flour, cornstarch, salt, cayenne pepper, and egg. Pour in just enough beer to make a nice batter consistency. Whisk in until no lumps remain.
In an electric skillet heat oil about ½" deep to 350°F.
Dip the fish into the batter and allow the excess batter to drip off.
Carefully place it into the hot oil.
Fry the fish for about 3 minutes on each side, or until golden brown.
Transfer the fish to a paper towel-lined plate and season with more salt.
Cook the tortillas over an open flame for about 30 seconds per side.
To each tortilla, add shredded cabbage, 1 beer-battered fish strip, and the Baja cream sauce. Serve and enjoy!
You may also enjoy
- Beef Tenderloin and Elote Tacos
- Mini Taco Meatloaves
- BBQ Pulled Pork Tacos
- Korean BBQ Tacos
- Slow Cooker Chicken Tacos
- Beer Battered Cod Fish Sandwiches
- Ultimate Seafood Boil
Beer Battered Fish Tacos
Equipment
Ingredients
For the crispy fish tacos:
- ½ lb cod (or other white fish)
- 4 flour taco size tortillas
- Oil for deep frying
For the beer batter:
- ¼ cup all purpose flour
- ⅛ cup rice flour or cornstarch
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 1 egg
- ¼ cup dark Mexican beer
For the Baja sauce:
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 Tablespoons fresh cilantro chopped (or 1 tablespoon dried)
- 1 teaspoon cumin
- 2 Tablespoons honey
- 2 cups shredded cabbage (or coleslaw mix)
Instructions
- Cut the fish filets into 4 -6 long pieces or bite-sized cubes on a cutting board.
- Season the fish on both sides with salt and set aside.
- Whisk together the mayonnaise, sour cream, cilantro, cumin, and honey in a bowl. Set aside.
- In a shallow wide breading bowl whisk together the flour, cornstarch, salt, cayenne pepper, and egg, Pour in just enough beer to make a nice batter consistency. Whisk in until no lumps remain.
- In an electric skillet heat oil about ½" deep to 350°F.
- Dip the fish into batter and allow excess batter to drip off.
- Carefully place into the hot oil.
- Fry the fish about 3 minutes on each side, or until golden brown.
- Transfer the fish to a paper towel lined plate and season with more salt.
- Cook the tortillas over an open flame about 30 seconds per side.
- To each tortilla, add shredded cabbage, beer battered fish, and the Baja cream sauce. Serve and enjoy!
Video
Notes
- Other fish options you can use are Halibut, Haddock, Pollack, Mahi Mahi or Grouper.
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
