Ingredients
1 lb Cod or Tilapia, cut into strips
1 cup all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
1/2 tsp salt
1 cup cold light beer
12 corn tortillas
2 cups shredded cabbage
1/2 cup sour cream
1 tbsp chipotle sauce
Lime wedges for serving
Fresh cilantro for garnish
1 quart vegetable oil for frying
Instructions
Step 1: Pat the fish strips dry with paper towels and season lightly with salt and pepper.
Step 2: In a large bowl, whisk together the flour, cornstarch, baking powder, and salt.
Step 3: Slowly whisk the cold beer into the dry ingredients until a smooth batter forms. Let it rest for 5 minutes.
Step 4: Heat the oil in a heavy-bottomed pot or deep fryer to 375°F (190°C).
Step 5: Dip fish strips into the batter and fry in batches for 3-4 minutes until golden brown and crispy.
Step 6: Drain the fried fish on a wire rack or paper towels to maintain the crunch.
Step 7: Warm the tortillas in a dry skillet and assemble the tacos with fish, cabbage, chipotle crema, and lime juice.
Notes
Ensure the beer is ice cold for the crispiest batter. Use a thermometer to keep the oil at a steady 375°F.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 55mg
Keywords: fish tacos recipe, baja fish tacos, beer battered fish, easy dinner, mexican food
