Description
Crispy beer-battered fish served in warm tortillas with tangy sauce, fresh cabbage, and zesty lime for restaurant-quality tacos at home
Ingredients
- White fish fillets (cod, tilapia, or mahi-mahi) – 1.5 pounds
- All-purpose flour – 3/4 cup
- Cornstarch – 1/4 cup
- Baking powder – 1 teaspoon
- Garlic powder – 1 teaspoon
- Paprika – 1 teaspoon
- Salt – 1 teaspoon
- Black pepper – 1/2 teaspoon
- Cold beer or sparkling water – 3/4 cup
- Vegetable oil for frying – as needed
- Small flour or corn tortillas – 12 pieces
- Shredded cabbage – 2 cups
- Mayonnaise – 1/2 cup
- Sour cream – 1/4 cup
- Fresh lime juice – 2 tablespoons
- Fresh cilantro, chopped – 1/4 cup
- Lime wedges for serving – 8 pieces
Instructions
- 1. Pat fish fillets dry and cut into 3-4 inch strips. Season lightly with salt and pepper, then refrigerate until ready to use.
- 2. In a large bowl, whisk together flour, cornstarch, baking powder, garlic powder, paprika, salt, and black pepper.
- 3. Create a well in the center of dry ingredients and gradually pour in cold beer or sparkling water while whisking continuously until smooth. Let batter rest for 5 minutes.
- 4. In a medium bowl, combine mayonnaise, sour cream, lime juice, and chopped cilantro. Mix well and refrigerate until serving.
- 5. Heat 3 inches of vegetable oil in a heavy-bottomed pot to 375°F.
- 6. Dip fish strips into batter, coating completely and allowing excess to drip off. Carefully lower into hot oil.
- 7. Fry fish for 3-4 minutes per side until golden brown and cooked through. Transfer to paper towel-lined plate to drain.
- 8. Warm tortillas in a dry skillet for 30 seconds per side or wrap in damp paper towels and microwave for 20-30 seconds.
- 9. To assemble, spread sauce on each tortilla, add shredded cabbage, place 1-2 pieces of fried fish, drizzle with more sauce, and garnish with fresh cilantro.
- 10. Serve immediately with lime wedges for squeezing over tacos.
Notes
Store leftover components separately in airtight containers for up to 2 days. Reheat fish in 375°F oven for 8-10 minutes to restore crispiness. Best served immediately after assembly for optimal texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 425
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g