Beer-Battered Fish Tacos Recipe
Crispy beer-battered fish tacos are made with fried cod, tangy cabbage slaw, and creamy chipotle sauce, all on a charred corn tortilla. Heaven!
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Makes: 4 - 6 servings
Ingredients
Beer-battered Fish:
- 1 1/2 lbs cod, cut into strips
- 1 cup flour
- 1 cup beer* (Use a pale, crisp beer; I used Shiner Bock)
- 1/2 teaspoon baking powder
- 2 teaspoons ancho chile powder
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- Fine sea salt
- Freshly ground black pepper
Cabbage Slaw:
- 4 cups finely shredded green cabbage
- 1/4 cup chopped cilantro
- Juice and zest of 1 lime
Chipotle Sauce:
- 1/2 cup Mexican crema
- 1/2 cup mayonnaise
- 3 canned chipotle chilies plus 1 tablespoon adobo sauce
- 1 garlic clove
- 1 lime, juiced
- 1/2 teaspoon fine sea salt
For Serving
- Corn tortillas, warmed for serving
- Pico de Gallo, for serving
- Lime wedges, for serving
Instructions
- Make your batter: In a mixing bowl, whisk together the flour, beer, baking powder, chile powder, cumin, and onion powder together until smooth. Refrigerate your batter for 30 minutes.
- Preheat the oil: Heat 1 1/2 inches of oil in a 4 qt dutch oven over medium-high heat to 365 degrees F. Use a probe thermometer to monitor the temperature.
- Make the cabbage slaw: In a mixing bowl, combine all the ingredients and toss well to combine. Refrigerate until ready to use.
- Make the chipotle crema: In a small food processor, combine all the ingredients and blend until smooth. You can mix by hand, just make sure your chipotles and garlic are really finely minced
- Fry your fish: Pat your fish very dry with paper towels and lightly season with salt and pepper. In batches of 3-4 pieces, take your fish, and coat it in your batter. Let the excess drip off. Fry until golden brown, about 5 minutes. Drain the fish on paper towels. Season lightly with salt, if desired. Repeat with the remaining fish.
- Assemble: Place the fried fish on warmed corn tortillas and top with cabbage, chipotle sauce, and pico de Gallo. Serve with lime wedges.
Notes
Don't want to use beer? Replace it with an equal amount of sparkling water, like topo chico. I would add a tiny bit of sugar to the batter to balance it out and just be aware that it might not brown as much.
Nutrition
Serving: 1tacoCalories: 330kcalCarbohydrates: 27gProtein: 9gFat: 20gSaturated Fat: 2.5gCholesterol: 25mgSodium: 370mgFiber: 2gSugar: 1g
