Authentic Fish Tacos
Crispy beer-battered fish tacos with fresh slaw and creamy sauce.
20 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 1 lb white fish fillets (cod or tilapia)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp paprika
- 1 cup beer (or sparkling water)
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1/2 cup mayonnaise
- 1 lime, juiced
- 8 small corn tortillas
- Vegetable oil for frying
Nutrition Facts
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Instructions
Prepare the batter: In a bowl, mix flour, baking powder, salt, and paprika. Gradually whisk in beer until smooth. Let rest for 10 minutes.
Make the slaw: Combine shredded cabbage, tomatoes, and cilantro in a bowl. Mix mayonnaise with lime juice to create the sauce, then toss half with the slaw.
Cut fish into strips: Pat fish dry and cut into 1-inch wide strips. Season lightly with salt.
Fry the fish: Heat 1 inch of oil to 375°F. Dip fish pieces in batter, let excess drip off, then fry for 3-4 minutes until golden. Drain on paper towels.
Warm tortillas: Heat tortillas on a dry skillet for about 30 seconds per side until pliable.
Assemble tacos: Place fish in tortillas, top with slaw, drizzle with remaining sauce, and serve with lime wedges.
Chef's Tips
- Fish Tip: Pat fish very dry before battering for maximum crispiness.
- Batter Consistency: The batter should coat a spoon but drip off slowly - adjust with more flour or liquid as needed.
- Oil Temperature: Maintain 375°F for perfect frying - use a thermometer for accuracy.
- Tortilla Tip: Double up corn tortillas to prevent breaking.
- Customize: Add sliced avocado, pickled onions, or hot sauce for extra flavor.
- Beer Substitute: Sparkling water works if avoiding alcohol.
