Beer Battered Fish Tacos (Baja Style)
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
575 kcal
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Course
Main Course
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Cuisine
Mexican
Beer Battered Fish Tacos (Baja Style)
Description
This recipe uses cod fillets cut into pieces, seasoned and dipped in a batter made from flour, salt, cayenne pepper, egg, and Mexican beer, which provides lightness and carbonation to the coating. The battered fish is fried in hot oil until crisp and golden. Accompanying the fish is a slaw made from shredded green cabbage tossed with a dressing of mayonnaise, Mexican crema, lime juice, cilantro, and honey for balanced creaminess and acidity.
The tacos are assembled with warm corn tortillas filled with the fried fish and slaw, then garnished with lime wedges, fresh cilantro, Pico de Gallo, and salsa verde to add brightness and heat. This combination delivers texture contrasts between crunchy fried fish and crisp slaw with fresh, zesty toppings.
Halibut or other white fish like haddock or mahi mahi can substitute for cod. The recipe recommends neutral or high-smoke-point oils like corn, vegetable, canola, or peanut oil for frying. Cutting fillets into smaller pieces helps with even cooking and taco assembly.
Ingredients
- 1 lb cod (See Note 1)
- 8 corn tortillas
- cooking oil See Note 2, for frying
Batter
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1 egg large
- 1 cup Mexican beer (Corona, Dos Equis, Modelo)
Slaw
- 1/4 cup mayonnaise
- 1/4 cup Mexican crema
- 2 lime juiced
- 2 tbsp cilantro chopped
- 1 tbsp honey
- 2 cups green cabbage shredded
Garnish
- 2 lime quartered
- cilantro
- Pico de Gallo
- salsa verde
Instructions
- Season fish on both sides with salt and set aside.
- Whisk together the slaw dressing ingredients in a large bowl. Add the shredded cabbage and toss to coat. Set aside.
- In a shallow bowl mix together the batter, whisking to avoid any lumps.
- In a large skillet (cast iron preferred), deep pot or fryer, heat oil to 350°F.
- Dip fish into batter and allow excess batter to drip off. Carefully drop into hot oil, letting go away from you. Fry fish, turning to brown both sides, 4 to 5 minutes. Remove from oil and place on a paper towel lined plate and season with salt. Repeat with all fish.
- Warm tortillas over an open flame or in a dry skillet. Add fried fish, cabbage slaw and serve with lime, cilantro and salsas of choice.
Notes
- Cut the fish fillets into 8 pieces to create tortilla-sized portions.
- Halibut is a suitable alternative to cod; other options include haddock, pollack, mahi mahi, or grouper.
- Use corn oil, vegetable, canola, sunflower, safflower, or peanut oil for frying due to their suitable smoke points.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Calories | 575kcal | 29% |
| Carbohydrates | 66g | 22% |
| Protein | 29g | 58% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 103mg | 34% |
| Sodium | 552mg | 23% |
| Potassium | 754mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 299IU | 6% |
| Vitamin C | 33mg | 37% |
| Calcium | 131mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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