Beer Battered Fish Tacos
A delicious Beer Battered Fish Taco recipe that is packed with flavor! Perfectly cooked fish with a cilantro sauce and pico de gallo!
Ingredients
Cilantro Lime Sauce:
- 3/4 cup plain Greek yogurt
- 1/4 cup fresh cilantro chopped
- 1/4 cup mayo
- 2-4 tablespoons lime juice
- 1 tablespoon extra virgin olive oil
- zest of 1 lime
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Light Lemon Slaw:
- 2 tablespoons mayo
- 2 teaspoons lemon juice
- 1 teaspoon white wine vinegar
- pinch of kosher salt
- 2 cups angel hair cabbage
Beer Battered Fish
- oil for pan avocado oil or peanut oil
- 1.5 pounds cod fillets thawed
- 1 cup all-purpose flour
- 1/2 cup rice flour OR cornstarch + more for sprinkling*
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt + more for seasoning
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon onion powder
- 12 oz *very cold* beer
Other Ingredients:
- tortillas of your choice
- lime wedges
- pico de gallo
Instructions
- Make Sauce: Add Cilantro Lime Sauce ingredients to a small blender or food processor. Blend until smooth. Taste and add additional salt, cilantro and/or lime as desired. Set aside.
- Make Slaw: In a medium bowl combine 2 tablespoons mayo, 2 teaspoons lemon juice, 1 teaspoon white wine vinegar and a pinch of kosher salt. Stir to combine. Add 2 cups angel hair cabbage and toss to coat. Taste and add additional salt, as desired. Set aside.
- Heat Oil: Use a very deep cast iron skillet (we used a 5qt. cast iron skillet - 5.5 inches deep) and fill approx. 1/2 full with the oil of your choice. Bring oil between 375-400℉.
- Prep Fish: Meanwhile, cut 1.5 pounds cod fillets into smaller chunks (approx. 3 inches long and an inch or two wide). Pat fish dry with clean paper towels. Season fish generously with kosher salt and ground black pepper. Sprinkle with a little rice flour or cornstarch (whichever you plan on using in the recipe). Set aside.
- Combine Batter: In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup rice flour OR cornstarch, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons kosher salt, 1/4 teaspoon ground black pepper, 1/2 teaspoon Old Bay Seasoning and 1/2 teaspoon onion powder. Whisk in 12 oz *very cold* beer - the consistency should be a bit thinner than pancake batter.
- Coat + Cook Fish: Dredge fish in the batter, let excess batter fall off. Carefully place in the oil and let cook 2 - 2 1/2 minutes, flipping halfway. Remove with slotted fish spatula and transfer to paper towel-lined plate. Sprinkle with kosher salt.
- Build Tacos: On your tortilla of choice, add some of the slaw, a piece of crispy fish, some pico de gallo, and then a drizzle of the cilantro lime sauce on top. Continue this process until all tacos are built and ready to eat!
Notes
- Rice Flour vs. Cornstarch: We tested this recipe using rice flour and using cornstarch. We really could not see or taste a difference between the two!
- Beer: We used an ice cold Michelob Golden Light, but feel free to use your favorite beer.
Nutrition
Calories: 241kcal | Carbohydrates: 25g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 39mg | Sodium: 733mg | Potassium: 459mg | Fiber: 1g | Sugar: 2g | Vitamin A: 99IU | Vitamin C: 9mg | Calcium: 95mg | Iron: 1mg
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