Mexican · Dinner
Battered Fish Tacos
Beer-battered white fish fried until golden and crisp, served in warm corn tortillas with shredded cabbage, pickled jalapeño, cilantro, and lime crema. The tacos balance crunchy batter against cool, tangy toppings brightened by fresh lime juice.
$6
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.2gProtein
29.6gFat
47.8gCarbs
4.9gSugar
5.8gFiber
980mgSodium
115mgChol
4.9gSat Fat
870mgPotassium
180mgCalcium
3.2mgIron
2.6mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
mediterranean
thirty-min-meals
Instructions
1
Prep
Pat fish strips dry and season lightly with salt. Mix cold beer with flour, baking powder, 1/4 tsp salt, and black pepper until just combined into a loose batter.
2
Dredge
Coat each fish strip in dry flour, shaking off excess, then dip into beer batter for an even coat.
3
Fry
Heat vegetable oil to 350°F (175°C) and fry battered fish 3 to 4 minutes, turning once, until golden and crisp.
4
Build
Warm tortillas in a dry skillet 20 seconds per side. Layer cabbage, crispy fish, lime crema, jalapeño, and cilantro on each tortilla.
5
Plate
Arrange filled tacos on a plate with lime wedge for squeezing just before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet, cut into 3 strips
- 2/3 cup160ml beer, cold
- 1/2 cup60g all-purpose flour, plus 2 tablespoons for dredging
- 1/2 tsp1/2 tsp baking powder
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 cup480ml vegetable oil, for frying
- 44 corn tortillas (about 2.5 oz/70g total)
- 1 cup90g cabbage
- 4 tbsp60g plain yogurt
- 2 tbsp30g mayonnaise
- 2 tsp2 tsp lime juice, plus 1 lime wedge for serving
- 2 tbsp2 tbsp cilantro
- 2 tbsp20g pickled jalapeno slices
