5 from 9 votes
Beer-Battered Fish Tacos
Mexican beer-battered cod, fried to perfection topped with chipotle cream sauce and garnished with red cabbage, thinly sliced jalapeños and radishes, pico de gallo, and avocado. Wrapped in a warm corn tortilla, this taco has the perfect level of heat and combination of textures.
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
4
Calories:
57191 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
Fish Tacos:
- 2 pounds cod Use any mild, firm white fish like halibut, tilapia, or mahi-mahi, skinned, cut into 1-inch strips
- 1 cup all-purpose flour plus more for dusting
- 1 teaspoon chili powder
- 1 teaspoon salt plus more for seasoning
- 1/2 teaspoon black pepper ground
- 1/4 teaspoon oregano dried
- 1 cup beer substitute with any lager or sparkling water, dark Mexican
- 1 egg large
- vegetable oil for frying
- corn tortillas
Chipotle Cream Sauce:
- 1 cup crema mexicana or sour cream
- 1 chipotle pepper in adobo sauce plus 1 tablespoon adobo sauce
- 1 teaspoon lemon zest, grated
- 4 tablespoons lemon juice fresh
- ½ teaspoon kosher salt
Toppings:
- cabbage shredded
- radish slices
- avocado slices
- Pico de Gallo
- lime wedges
Instructions
- Generously salt cod and sprinkle flour over the strips and toss to coat.
- In a large mixing bowl, add flour, chili powder, salt, pepper, and oregano.
- In a medium bowl whisk beer and egg.
- Pour wet ingredients to flour mixture and stir together until well mixed and set aside at room temperature.
- In a large skillet, preheat oil to 350 degrees F.
- Dip fish into batter and allow excess batter to drip off before adding to oil. Fry fish, flipping to ensure it's evenly browned, 4 to 5 minutes, then place on a paper towel-lined plate.
- In a food processor or blender, combine crema, chipotle in adobo and sauce, lemon zest and lemon juice, water, and salt until smooth; transfer to a small bowl.
- Serve tacos with chipotle cream sauce and garnish with toppings of your choice.
Cup of Yum
Notes
- 1 servings = 2 tacos including tortilla, excluding optional toppings.
- No kitchen thermometer? Test the oil with a wooden spoon—if bubbles form around it, the oil is ready.
- Season while warm: Salt sticks best to hot batter, so adjust seasoning right after frying.
- Gluten-free option: Swap in gluten-free all-purpose flour.
- Batter not sticking? Lightly coat fish in flour before dipping in beer batter to help it adhere.
- Store fried fish in an airtight container in the fridge for up to 2 days.
- Avoid microwaving—it makes the fish soggy!
- Reheat: Place on a wire rack over a baking sheet and warm in a 350°F oven for 10 minutes to restore crispiness.
Nutrition Information
Calories
571.91kcal
(29%)
Carbohydrates
52.6g
(18%)
Protein
49.57g
(99%)
Fat
15.8g
(24%)
Saturated Fat
7.56g
(38%)
Cholesterol
168.34mg
(56%)
Sodium
1138.79mg
(47%)
Potassium
1188.76mg
(25%)
Fiber
4.73g
(19%)
Sugar
2.74g
(5%)
Vitamin A
844.09IU
(17%)
Vitamin C
6.33mg
(7%)
Calcium
152.5mg
(15%)
Iron
3.46mg
(19%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 57191
% Daily Value*
| Calories | 571.91kcal | 29% |
| Carbohydrates | 52.6g | 18% |
| Protein | 49.57g | 99% |
| Fat | 15.8g | 24% |
| Saturated Fat | 7.56g | 38% |
| Cholesterol | 168.34mg | 56% |
| Sodium | 1138.79mg | 47% |
| Potassium | 1188.76mg | 25% |
| Fiber | 4.73g | 19% |
| Sugar | 2.74g | 5% |
| Vitamin A | 844.09IU | 17% |
| Vitamin C | 6.33mg | 7% |
| Calcium | 152.5mg | 15% |
| Iron | 3.46mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.