Mexican · Dinner
Crispy Beer-Battered Fish Tacos
Tacos de Pescado Ensenada
Baja-style tacos of beer-battered white fish fried until crisp, served on warm corn tortillas with shredded cabbage, chipotle crema, pickled onion, and lime.
$$
12 minsPrep
13 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
520Calories
28gProtein
24gFat
38gCarbs
2gSugar
4gFiber
680mgSodium
65mgChol
Goes well with
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international
Instructions
1
Prep
Toss sliced red onion with 30ml (2 tbsp) of the lime juice and 0.25 tsp salt; scrunch with fingers and set aside 10 minutes. Whisk crema with chopped chipotles and remaining 30ml (2 tbsp) lime juice until smooth. Pat fish strips dry, season with salt and pepper. Whisk flour, cornstarch, baking powder, 0.5 tsp salt, and paprika together, then whisk in cold lager until thick cream consistency.
2
Fry
Heat oil in a deep heavy saucepan over medium-high heat 4-5 minutes until 180°C (test: small batter drop sizzles and rises immediately). Dip fish strips in batter, coat evenly, let excess drip off. Working in two batches, lower two strips into hot oil, fry 3 minutes turning once until deep golden and crisp, fish opaque inside. Drain on wire rack.
3
Char
Heat a dry skillet over medium-high heat. Char corn tortillas 20 seconds per side until dark spots appear and tortillas become pliable. While tortillas char, have all toppings ready and warm.
4
Plate
Divide fried fish between warm tortillas. Top with shredded cabbage, drizzled chipotle crema, pickled red onion, and cilantro. Serve with lime wedges on the side.
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
- 400g (14.1 oz) cod or pollock fillet
- 1 tsp fine salt
- 0.5 tsp ground black pepper
- 120g (4.2 oz) all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- 0.5 tsp paprika
- 240ml (1 cup) Mexican lager
- 120g (4.2 oz) red onion
- 60ml (1/4 cup) fresh lime juice
- 90g (3.2 oz) Mexican crema or sour cream
- 2 whole chipotles in adobo
- 600ml (2 1/2 cup) neutral oil
- 4 corn tortillas
- 120g (4.2 oz) white cabbage
- 4 tbsp fresh cilantro
- 1 lime