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Crispy Fish Tacos

Enjoy warm tacos filled with perfectly fried fish, crunchy cabbage, creamy toppings, and vibrant flavors, a staple from coastal Mexico.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Firm white fish (cod or halibut), cut into 1-inch chunks Use fresh, not frozen fish for better texture.
  • 1 cup flour
  • 1 pinch salt
  • 1 cup chilled beer (lager) A lager adds lightness to the batter; consider gluten-free beer for dietary needs.
  • 8 small to medium corn tortillas
  • 1 cup shredded cabbage
  • ½ cup sour cream Can be replaced with Greek yogurt.
  • ½ cup mayonnaise
  • 1 whole avocado, sliced
  • 1 cup fresh cilantro leaves
  • 4 wedges lime

Method
 

Preparation
  1. Begin by cutting your firm white fish into bite-sized chunks, ensuring even cooking.
  2. In a bowl, whisk together the flour and a pinch of salt. Gradually mix in the chilled beer until you achieve a smooth batter.
Cooking
  1. Heat oil in a heavy-bottomed skillet until it shimmers, ensuring it’s hot enough for frying.
  2. Dip each fish chunk into the beer batter and fry in hot oil for 3-4 minutes per side until crispy and golden brown.
Assembly
  1. Assemble the tacos by placing the crispy fish on warm corn tortillas, topping generously with shredded cabbage.
  2. In a small bowl, combine sour cream and mayonnaise, then drizzle over the tacos for creaminess.
  3. Add slices of avocado and a sprinkle of fresh cilantro on top.
  4. Serve with lime wedges on the side for that zesty finish.

Notes

To revive any leftover tacos, reheat them in an oven or air fryer to retain that desirable crunch. For healthier options, consider using Greek yogurt instead of sour cream and whole grain tortillas instead of corn ones.