Beer-Battered Fish Tacos (25 Minutes)

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Crispy fried fish is the star of the show in this recipe! Crunchy and golden brown, the fish is then wrapped in warm tortillas and loaded with fresh toppings for the ultimate taco experience. This recipe is perfect for a quick dinner or for entertaining guests, as it comes together in under 30 minutes. Let’s begin!

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4–6 servings 1x

Ingredients

Units Scale
  • 1 lb white fish (such as cod or tilapia), cut into slices
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup beer (pale ale or lager)
  • Vegetable oil, for frying
  • 8 small tortillas
  • Shredded cabbage
  • Diced tomatoes
  • Sliced avocado
  • Chopped cilantro
  • Lime wedges
  • Hot sauce (optional)

Instructions

  1. In a large bowl, whisk together the flour, baking powder, garlic powder, salt, and black pepper. Slowly pour in the beer, whisking until a smooth batter forms.
  2. In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once hot, dip each piece of fish into the batter, letting any excess drip off, and carefully place in the hot oil. Fry until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain any excess oil.
  3. Heat the tortillas in the microwave or on a griddle until warm and pliable.
  4. To assemble the tacos, place a few pieces of fried fish in the center of each tortilla. Top with shredded cabbage, diced tomatoes, sliced avocado, and chopped cilantro. Squeeze a wedge of lime over the top and add hot sauce if desired.
  5. Serve immediately and enjoy!

Notes

Make sure to use a light and crisp beer for the batter, such as a pale ale or lager. You can also add additional seasonings to the batter, such as paprika or cumin, for extra flavor. Be sure to fry the fish in small batches to avoid overcrowding the pan, which can lead to uneven cooking. And don’t forget the fresh toppings – the cabbage, avocado, and lime juice really elevate the flavors of this dish. Serve with a side of rice and beans for a complete meal. Enjoy!

*The following nutritional information is based on estimates.

Nutrition

  • Serving Size: 1 serving
  • Calories: 355
  • Sugar: 2g
  • Sodium: 518mg
  • Fat: 12g
  • Carbohydrates: 32g
  • Fiber: 4g
  • Protein: 28g
  • Cholesterol: 60mg

Pair this with...

Cole Slaw

Start by thinly slicing a mix of green and purple cabbage, and maybe toss in some shredded carrots for an extra splash of color and texture. For the dressing, whisk together mayo, a splash of vinegar, a spoonful of sugar, and a pinch of salt and pepper. Pour this creamy goodness over your veggies and give it a good mix. Let it chill in the fridge for an hour or so to let those flavors meld. When you serve it, you'll be met with a burst of crisp, creamy, and zesty flavors. For an even quicker version, feel free to use a bag of pre-shredded cole slaw mix from the store and combine with the dressing above.

Guacamole

Start with ripe avocados - when you give them a gentle squeeze, they should have a little give, but not feel mushy. Halve and pit them, scooping out their green goodness into a bowl. Now, add the juice of a fresh lime. This brightens the flavor and helps keep that vibrant green color. Toss in a finely chopped small red onion, a minced clove of garlic, a small diced tomato, and maybe a deseeded and diced jalapeño if you're in the mood for some heat. A handful of chopped cilantro leaves adds that distinct freshness, but if you're not a fan, it's okay to skip it. Sprinkle in some salt, and then mash everything together. You can use a fork or a potato masher, depending on how chunky you like your guacamole. Give it a taste and adjust the seasonings as needed. Serve it up with tortilla chips or as a side to pretty much anything.

Easy Flour Tortillas

Start with a mixing bowl and combine all-purpose flour, a touch of baking powder, and a pinch of salt. Add in some lard or vegetable shortening, working it into the flour with your fingers until the mixture resembles coarse crumbs. Slowly pour in warm water, mixing until a dough forms. Knead this dough on a lightly floured surface until smooth. Divide it into golf-ball sized portions. Roll each one out into a thin, flat circle. Now, heat a skillet over medium-high heat. Cook each tortilla for about a minute on each side or until you see golden brown spots. Stack them under a clean cloth to keep warm and soft as you cook the rest.

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