Description
Deliciously crispy fish tacos packed with vibrant flavors, perfect for casual dinners or parties.
Ingredients
Scale
- 1 lb Cod fillets (or fresh haddock/pollock)
- 1 cup All-purpose flour
- 1/2 cup Cornstarch
- 1 tsp Baking powder
- 1 tsp Chili powder
- 1 tsp Paprika
- 1/2 tsp Garlic powder
- Salt & pepper (to taste)
- 1 cup Light beer (or non-alcoholic beer/club soda)
- 1 large Egg
- Vegetable oil for frying
- 2 tbsp Lime juice (preferably freshly squeezed)
- 2 cups Shredded cabbage (mix of red and green for color)
- 1 cup Carrots (shredded)
- 1/2 cup Mayonnaise (or Greek yogurt)
- 1 tbsp Apple cider vinegar
- 1 tbsp Hot sauce
- 1 tbsp Honey
- 1/2 cup Sour cream (or Greek yogurt)
- 1 small Jalapeño pepper (minced, adjust to taste)
- 1 tbsp Cilantro (optional)
- 1 tbsp Capers
- 1/2 tsp Cayenne pepper (optional)
- 1/2 tsp Dried oregano
- 1/2 tsp Cumin
- 1 tsp Dill weed (fresh or dried)
- 8 small Tortillas (corn or flour)
- Optional toppings (pickled red onions, jalapeños, or cotija cheese)
Instructions
- Start by patting the fish fillets dry with paper towels. Cut them into strips or pieces if desired.
- Mix flour, cornstarch, baking powder, chili powder, paprika, garlic powder, salt, and pepper in a bowl. Gradually whisk in the light beer and egg until the batter is smooth.
- Heat about an inch of vegetable oil in a large skillet over medium-high heat. Test the oil by dropping a bit of batter into it. If it sizzles, the oil is ready.
- Dip the fish pieces into the batter, letting excess drip off. Carefully place the battered fish into the hot oil.
- Fry in batches until golden brown and crispy, about 3-4 minutes per side. Remove with a slotted spoon and let drain on paper towels.
- Mix together mayonnaise, lime juice, apple cider vinegar, hot sauce, honey, and season with salt in a bowl.
- Stir in the sour cream, jalapeño, cilantro, capers, cayenne pepper, oregano, cumin, and dill weed. Adjust the seasoning to taste.
- Combine the shredded cabbage and carrots in a separate bowl. Add a squeeze of lime and salt for extra flavor.
- Serve by warming the tortillas in a pan for a few seconds on each side. Place crispy fish on top, add the cabbage and carrot mixture, and drizzle with the sauce. Top with optional toppings like pickled red onions or cotija cheese.
Notes
For extra crunch, let the fish rest on paper towels after frying. Adjust the spice level by adding more or less hot sauce or minced jalapeño.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg