Ers Best Fish Tacos in the World
Get ready to savor the ultimate taco night with "Ers Best Fish Tacos in the World," a dazzling combination of crispy beer-battered white fish, zesty slaw, and tangy lime crema, all wrapped in warm, soft corn tortillas. Perfectly seasoned with smoked paprika, garlic powder, and a dash of cayenne, the fish fillets are fried to golden perfection for that irresistible crunch. A vibrant slaw made with red cabbage, carrots, and cilantro adds the perfect fresh and tangy bite, while the homemade lime crema, lightly spiked with jalapeño, brings just the right amount of creamy heat. This quick and easy recipe, ready in just 35 minutes, is the ultimate way to enjoy restaurant-quality fish tacos at home—ideal for Taco Tuesday, summer gatherings, or anytime you crave a taste of coastal flavors. Serve with fresh lime wedges for a citrusy zing that ties it all together.
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Recipe Information
Ingredients
- 1 lb White fish fillets (such as cod, halibut, or tilapia)
- 1 cup All-purpose flour
- 1 tbsp Cornstarch
- 1 tsp Baking powder
- 0.5 tsp Salt
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 0.25 tsp Cayenne pepper
- 1 cup Beer (cold, preferably a light lager)
- 2 cups Vegetable oil (for frying)
- 8 Corn tortillas
- 2 cups Red cabbage (shredded)
- 1 cup Carrots (shredded)
- 0.25 cup Cilantro (fresh, chopped)
- 0.25 cup Mayonnaise
- 0.25 cup Sour cream
- 1 Lime (juice and zest)
- 1 tsp Honey
- 1 Jalapeño (finely chopped, optional)
- Salt (for slaw and crema, to taste)
- 4 Fresh lime wedges (for serving)
Instructions
In a medium bowl, whisk together flour, cornstarch, baking powder, salt, garlic powder, smoked paprika, and cayenne pepper.
Slowly pour in the beer while whisking until the batter is smooth and the consistency of pancake batter. Set aside.
Cut the fish fillets into strips about 3-4 inches long and pat them dry with paper towels.
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 375°F (190°C).
Dip each fish strip into the batter, letting excess drip off, and gently place it in the hot oil. Fry in batches to avoid overcrowding.
Cook the fish for about 3-4 minutes per side, or until golden brown and cooked through. Remove and drain on a paper towel-lined plate.
In a large bowl, combine shredded red cabbage, shredded carrots, and cilantro. In a small bowl, whisk together mayonnaise, lime juice and zest, honey, and salt to make the slaw dressing.
Toss the slaw with the dressing until well coated. Set aside.
In another bowl, mix sour cream, mayonnaise, lime juice, and jalapeño (if using) to create the lime crema. Season with salt to taste.
Warm up the corn tortillas in a dry skillet or on a grill for 1-2 minutes per side until pliable.
To assemble the tacos, place a few pieces of fried fish onto each tortilla. Add a generous helping of slaw on top and drizzle with lime crema.
Serve immediately with fresh lime wedges and enjoy!
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.6 g | 176% | |
| Saturated Fat | 21.7 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 782 mg | 34% | |
| Total Carbohydrate | 86.3 g | 31% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 9.1 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 187 mg | 14% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 927 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
