Crispy and Delicious Fried Fish Tacos

These fried fish tacos will transport you to the vibrant flavors of Baja California. Crispy beer-battered fish fillets are nestled in warm tortillas and topped with fresh pico de gallo, tangy lime crema, and crunchy cabbage. This easy recipe is perfect for a quick weeknight dinner or a casual gathering with friends. Get ready to savor the taste of the sea with every bite!

Ingredients

• 1 lb white fish fillets (such as cod or halibut)
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• 1 cup cold beer
• Vegetable oil, for frying
• 8 small tortillas
• 1 cup shredded cabbage
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 jalapeno, thinly sliced (optional)
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/2 tsp lime zest

Directions

1. Heat vegetable oil in a large skillet or deep fryer to 375°F (190°C).
2. In a mixing bowl, combine flour, baking powder, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if desired).
3. Slowly pour in the cold beer while whisking the dry ingredients until you have a smooth batter.
4. Dip each fish fillet into the batter, allowing any excess batter to drip off. Carefully place the battered fillets into the hot oil and fry for about 3-4 minutes per side, or until golden brown and crispy. Transfer the fried fish to a paper towel-lined plate to drain excess oil.
5. In a small bowl, mix together sour cream, lime juice, and lime zest to make the lime crema.
6. Warm the tortillas in a dry skillet or microwave until soft and pliable.
7. To assemble the tacos, place a fried fish fillet on each tortilla. Top with shredded cabbage, diced tomatoes, diced red onion, chopped cilantro, and jalapeno slices (if desired). Drizzle with lime crema.
8. Serve the fried fish tacos immediately and enjoy!

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