Beer Battered Fish Tacos (Baja Style)
Enjoy the crispy, flavorful experience of Beer Battered Fish Tacos, perfect for gatherings or a quick family dinner.
Ingredients
For the Battered Fish
- 1 lb White fish (cod or tilapia) Flaky and mild, perfect for soaking up the batter.
- 1 cup All-purpose flour Substitute with gluten-free flour if needed.
- 1/4 cup Cornstarch Helps achieve that impossibly crispy texture.
- 1 cup Beer A light lager works best.
- 2 Eggs For binding; can use a flax egg for a vegan option.
For the Tacos
- 2 cups Cabbage slaw Shredded cabbage adds crunch and freshness.
- 1 tbsp Fresh lime juice Brightens every bite.
- 1/2 cup Sour cream or yogurt Greek yogurt is a healthier alternative.
- 1/4 cup Fresh cilantro For garnish.
- 8 pieces Tortillas For serving.
Instructions
Preparation
- Pat the fish dry with paper towels and cut into strips about 1-2 inches wide, seasoning lightly with salt and pepper.
- In a mixing bowl, combine flour, cornstarch, and a pinch of salt. Gradually whisk in the beer and eggs until smooth and lump-free.
Cooking
- Heat around 2 inches of oil in a deep pan or skillet over medium-high heat until it reaches 350°F.
- Dip each fish strip into the batter and carefully place them in the hot oil, frying for about 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
Assembly
- Warm tortillas for a minute on each side in a dry skillet or directly over flame.
- Layer cabbage slaw on each tortilla, followed by the battered fish. Squeeze fresh lime juice over the top, add a dollop of sour cream or yogurt, and finish with cilantro.
Notes
Store leftover fish and toppings separately. Batter can be prepared in advance; refrigerate for up to 2 hours.