Crispy Beer-Battered Fish Tacos
These tacos bring a delightful crunch with a beer batter that keeps the fish tender and juicy. Topped with fresh slaw and a tangy crema, they're perfect for gatherings.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons Kosher salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons garlic powder
- 1/4 teaspoon cayenne pepper
- 2 cups Mexican beer Modelo Negra, Corona, or Dos Equis
- 3 cups shredded green cabbage
- 1/2 cup finely chopped cilantro
- 2 tablespoons lime juice freshly squeezed
- Salt and pepper to taste
- Avocado oil for frying
- 1 cup all-purpose flour
- 1.5 to 2 lbs cod cut into 4 x 1/2 inch strips
- 1/2 teaspoon ground cumin
- 24 white corn tortillas taco-size
- Diced cherry tomatoes
- Avocado slices
- Lime wedges
- Avocado crema
Instructions
- Prepare the avocado crema following your preferred recipe and keep it chilled in the fridge.
- Combine flour, salt, pepper, garlic powder, and cayenne in a large bowl. Gradually mix in the beer until the batter is smooth, then let it rest, allowing flavors to infuse.
- Toss the cabbage with lime juice, cilantro, salt, and pepper. Set aside to let the freshness develop.
- Heat avocado oil in a Dutch oven to a steady 350°F, ensuring even frying.
- Sprinkle fish with cumin, salt, and pepper. Dredge in flour, shaking off excess. Dip in batter and fry in batches until golden, about 5 minutes. Let drain on paper towels.
- Warm tortillas over a flame or in the microwave. Double up each tortilla, place fried fish, top it with slaw, tomatoes, avocado slices, and the chilled crema.
- Serve immediately with lime wedges for that extra zing.
Notes
Whenever I make these, the beer batter creates a delightful crunch that contrasts beautifully with the creamy avocado. A squeeze of lime elevates every bite. Give it a try for your next family dinner!