Description
A delightful combination of crispy beer-battered fish, tangy white sauce, and fresh toppings wrapped in soft corn tortillas. These fish tacos are sure to impress at any gathering.
Ingredients
Scale
- Beer Batter:
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup beer
- 1 egg
- White Sauce:
- ½ cup plain yogurt
- ½ cup mayonnaise
- 1 lime, juiced
- 1 jalapeno pepper, minced
- 1 teaspoon minced capers
- 1 teaspoon ground cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon dried dill weed
- Fish Tacos:
- 1 quart oil for frying
- 1 pound cod fillets, cut into 2 to 3 ounce portions
- 2 tablespoons all-purpose flour, or more as needed
- 1 (12 ounce) package corn tortillas
- ½ medium head cabbage, finely shredded
Instructions
- Prepare the Beer Batter: In a bowl, mix flour, cornstarch, baking powder, and salt. Gradually add beer and egg, whisking until smooth.
- Make the White Sauce: Combine yogurt, mayonnaise, lime juice, jalapeno, capers, cayenne pepper, oregano, cumin, and dill weed in a bowl. Mix well and set aside.
- Fry the Fish: Heat oil in a deep fryer or large skillet to 375°F (190°C). Lightly coat fish pieces with flour, then dip into the batter. Fry until golden brown, about 2-3 minutes per side. Drain on paper towels.
- Assemble the Tacos: Warm tortillas in a skillet or microwave. Place fried fish on each tortilla, top with shredded cabbage, and drizzle with white sauce.
Notes
- For the best results, use fresh cod and fry at the recommended temperature.
- You can substitute cod with haddock or halibut.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 400 per serving
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Fish Tacos