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 1/2″ 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, 1 beer battered fish strip, and the Baja cream sauce. Serve and enjoy!
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Beer Battered Fish Tacos
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 under 30 minutes!
Ingredients
For the crispy fish tacos:
- 1/2 lb cod (or other white fish)
- 4 flour taco size tortillas
- Oil for deep frying
For the beer batter:
- 1/4 cup all purpose flour
- 1/8 cup rice flour or cornstarch
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 egg
- 1/4 cup dark Mexican beer
For the Baja sauce:
- 1/4 cup mayonnaise
- 1/4 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 1/2" 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!
Notes
- Other fish options you can use are Halibut, Haddock, Pollack, Mahi Mahi or Grouper.
Recommended Products
As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 858Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 98mgSodium: 511mgCarbohydrates: 133gFiber: 6gSugar: 12gProtein: 34g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
