American · Dinner
California Fish Tacos
A Baja California classic, crispy beer-battered white fish in warm corn tortillas with shredded cabbage, pickled jalapeños, and a lime crema.
$
15 minsPrep
18 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
24gFat
38gCarbs
2gSugar
4gFiber
680mgSodium
65mgChol
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Instructions
1
Prep
Whisk flour, cold lager, smoked paprika, garlic powder, and salt until smooth batter forms. Mix sour cream, lime juice, lime zest, and salt for lime crema. Shred cabbage finely. Pat fish strips dry with paper towel.
2
Fry
Heat oil to 180°C in a deep heavy-based pan over medium-high heat. Dip fish strips in batter, letting excess drip off. Fry in batches of 4–5 pieces for 3–4 minutes, turning once, until golden and crispy. Drain on a wire rack.
3
Toast
Warm corn tortillas in a dry pan over medium heat for 20 seconds each side until pliable, stacking as you go. While tortillas warm, have all toppings ready nearby.
4
Plate
Spread 1 spoon lime crema down the centre of each tortilla. Top with shredded cabbage and two pieces of battered fish. Scatter pickled jalapeños and fresh coriander over, serve with lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) firm white fish fillets
- 6 small corn tortillas
- 120g (4.2 oz) white cabbage
- 3 tbsp pickled jalapeños
- 100g (3.5 oz) plain flour
- 120ml (1/2 cup) cold lager beer
- 0.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 500ml (2 cup) vegetable oil
- 60ml (1/4 cup) sour cream
- 1 tbsp lime juice
- 0.5 tsp lime zest
- Fresh coriander leaves
- 2 limes, cut into wedges