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Crispy Baja Style Beer Battered Fish Tacos

Crispy Baja Style Beer Battered Fish Tacos for Your Next Craving

Crispy Baja Style Beer Battered Fish Tacos are a must-try with customizable toppings and quick preparation for a delightful meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 15 minutes
Total Time 45 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter
  • 1 cup all-purpose flour Substitution: Use gluten-free flour for a gluten-free option.
  • 1/4 cup cornstarch Essential for texture.
  • 1 teaspoon baking powder
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 cup light beer Chill before use for best results.
  • 1 large egg Acts as a binder for the batter.
Fish
  • 1 lb cod fillets Ensure freshness when purchasing.
  • 2 cups vegetable oil For frying the fish.
Slaw
  • 2 cups red and/or green cabbage
  • 1 cup carrots
  • 1/2 cup mayonnaise Creamy base for the slaw.
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon hot sauce Adjust to taste.
  • 1 tablespoon honey
  • 2 tablespoons lime juice Essential for fresh zest.
Sauce
  • 1/2 cup sour cream For richness.
  • 1 tablespoon minced jalapeño pepper Seed for less heat.
  • fresh cilantro Optional garnish.
  • 1 tablespoon capers
  • ground cayenne pepper Optional for extra heat.
To Serve
  • 8 small tortillas Corn or flour.
  • 2 limes sliced limes For serving.
  • optional toppings Pickled onions, diced jalapeños, corn, or cotija cheese.

Equipment

  • mixing bowl
  • Whisk
  • skillet
  • Measuring Cups
  • Measuring Spoons
  • Tongs
  • Knife
  • cutting board

Method
 

Preparation Steps
  1. In a mixing bowl, whisk together mayonnaise, apple cider vinegar, hot sauce, honey, salt, and lime juice until smooth. Toss in the shredded cabbage and grated carrots and chill.
  2. In another bowl, combine sour cream, mayonnaise, lime juice, minced jalapeño, and capers, blend until smooth, and refrigerate.
  3. In a large bowl, whisk together flour, cornstarch, baking powder, chili powder, salt, pepper, paprika, and garlic powder. Add egg and beer; stir until smooth.
  4. Pat cod fillets dry, season with salt and pepper, and heat vegetable oil to 350°F. Dip fillets in batter and fry until golden brown.
  5. Warm tortillas, place fried fish on each, top with slaw and sauce, and add optional toppings before serving.

Nutrition

Serving: 2tacosCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 300IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

For best results, store slaw and sauce separately until ready to assemble.

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