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
- Heat vegetable oil in a large skillet or deep fryer to 375°F (190°C).
- In a mixing bowl, combine flour, baking powder, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if desired).
- Slowly pour in the cold beer while whisking the dry ingredients until you have a smooth batter.
- 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.
- In a small bowl, mix together sour cream, lime juice, and lime zest to make the lime crema.
- Warm the tortillas in a dry skillet or microwave until soft and pliable.
- 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.
- Serve the fried fish tacos immediately and enjoy!
