Mouthwatering Beer-Battered Fish Tacos Recipe – Perfectly Crispy, Zesty, and Delicious

If you’re a taco lover, prepare to be blown away by this beer-battered fish taco recipe. Every bite offers an irresistible combination of perfectly crispy fish, tangy slaw, and a creamy, zesty sauce that will have you coming back for seconds. These tacos aren’t just good—they’re next-level delicious!

Photo byInsanelyGoodRecipes

I first came across this recipe at Insanely Good Recipes, and I’m thrilled to share it with you today. The golden beer-battered cod, crunchy cabbage slaw, and spicy taco sauce are a match made in heaven. Plus, the beer batter gives the fish a light, airy crisp that you won’t forget.

Why These Beer-Battered Fish Tacos Are a Must-Try

Originating from the Baja Peninsula in Mexico, fish tacos have become a coastal staple known for their fresh flavors and delightful crunch. In this recipe, the beer batter brings a unique twist, creating an ultra-crispy crust that contrasts beautifully with the tender fish inside. The addition of a tangy cabbage slaw and a creamy, spicy sauce ensures every bite bursts with flavor.

Not only are these tacos delicious, but they are also super easy to make at home, making them perfect for a laid-back family meal or even a taco night with friends. Follow along, and you’ll have these ready to devour in no time!

Ingredients You’ll Need

For the Slaw:

• ½ lime, juiced
• ¼ cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1-2 teaspoons hot sauce (adjust to taste)
• 1 teaspoon honey
• ½ teaspoon salt
• 3-4 cups of shredded red and/or green cabbage
• 2-3 medium carrots, grated

For the Fish Taco Sauce:

• ½ cup sour cream
• ½ cup mayonnaise
• 1 lime, juiced
• 1 jalapeño pepper, minced
• 1 tablespoon fresh cilantro (optional)
• 1 teaspoon minced capers
• 1 teaspoon cayenne pepper
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• ½ teaspoon dried dill weed

For the Beer Batter:

• 2 cups all-purpose flour
• ¼ cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon chili powder
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• 1 (12-ounce) bottle light beer
• 1 egg
• 1-1½ pounds cod fillets (cut into 2-3 ounce portions)

For the Tacos:

• Vegetable oil (for frying)
• 12 small tortillas
• Lime wedges (for serving)
• Optional toppings: pickled red onions, diced jalapeños, cotija cheese, corn

Step-by-Step Instructions

1. Prepare the Slaw

Start by making the slaw so the flavors can meld while you prepare the fish. In a large bowl, whisk together lime juice, mayonnaise, apple cider vinegar, hot sauce, honey, and salt. Add the shredded cabbage and grated carrots, tossing everything until well coated. Pop it in the fridge to chill while you work on the other elements.

2. Make the Fish Taco Sauce

In a small bowl, combine sour cream, mayonnaise, lime juice, minced jalapeño, cilantro (if using), capers, cayenne pepper, oregano, cumin, and dill weed. Stir until smooth and well-mixed, then cover and refrigerate until you’re ready to serve.

3. Whisk Together the Beer Batter

For a crispy fish coating, you’ll want to make the beer batter right before frying. In a large mixing bowl, whisk together flour, cornstarch, baking powder, chili powder, salt, pepper, paprika, and garlic powder. Crack an egg into the mixture, then pour in the beer. Whisk until you have a smooth, thick batter that can easily coat your fish fillets. If it’s too thick, thin it out with a splash of water.

4. Fry the Fish

Heat about an inch of vegetable oil in a large skillet over medium-high heat. Pat the cod fillets dry and season lightly with salt and pepper. Dip each piece of fish into the beer batter, allowing the excess to drip off. Fry the fish in hot oil for about 3-4 minutes per side, until golden brown and crispy. Once cooked, transfer the fish to a wire rack or paper towels to drain the excess oil.

5. Assemble the Tacos

Warm your tortillas either in a skillet or microwave. To assemble, place a piece of crispy fried fish in the center of each tortilla. Top with a generous spoonful of cabbage slaw and drizzle on the creamy fish taco sauce. Serve with lime wedges for an extra pop of brightness. If you’re feeling adventurous, add toppings like pickled red onions, cotija cheese, or even some spicy jalapeños for an extra kick!

Pro Tips and Variations

• Vegetarian Option: Swap the cod for beer-battered tofu or mushrooms for a delightful veggie twist.
• Gluten-Free Option: Use a gluten-free flour blend and gluten-free beer for the batter.
• Pairing Suggestions: Serve these tacos with a side of Mexican street corn, refried beans, or a cold cerveza to complete the meal.

These tacos are the perfect blend of crunch, zest, and creamy goodness. Whether you’re making them for a weeknight dinner or entertaining friends, they’re guaranteed to be a hit!

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