Fried Fish Tacos
Bring a coastal-inspired fiesta to your table with these irresistible Fried Fish Tacos! Crispy beer-battered white fish is the star of this recipe, offering a satisfying crunch that pairs beautifully with the vibrant flavors of a tangy lime crema and fresh slaw made from shredded cabbage, carrots, and cilantro. Nestled in warm corn tortillas and topped with creamy avocado slices, these tacos deliver the perfect balance of crispy, creamy, and zesty in every bite. Perfect for a quick weeknight meal or a casual gathering, this easy-to-follow recipe ensures restaurant-quality tacos in the comfort of your home. Don't forget an extra squeeze of lime for that final burst of flavor! A must-try for taco lovers and seafood enthusiasts alike.
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Recipe Information
Ingredients
- 1 pound fresh white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup cold beer
- 2 cups vegetable oil
- 12 pieces corn tortillas
- 2 cups shredded cabbage
- 1 large carrot, shredded
- 0.5 cup fresh cilantro, chopped
- 0.5 cup sour cream
- 0.25 cup mayonnaise
- 1 large lime, juiced and zested
- 1 optional jalapeño, finely chopped
- 1 garlic clove, minced
- 1 large avocado, sliced
Instructions
Cut the fish fillets into strips approximately 1 inch wide and 3 inches long. Pat the fish dry with paper towels and set aside.
In a medium bowl, whisk together the flour, baking powder, salt, and black pepper. Gradually add the cold beer, whisking until the batter is smooth and thick enough to coat the back of a spoon. Let the batter rest for 10 minutes.
In a large, deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Working in batches, dip the fish strips into the batter, allowing any excess to drip off. Carefully place the battered fish into the hot oil and fry until golden brown and cooked through, about 3-4 minutes per side. Remove the fish from the oil and drain on paper towels.
While the fish is frying, prepare the slaw by combining the shredded cabbage, shredded carrot, and chopped cilantro in a large bowl. Toss to mix.
In a separate small bowl, prepare the lime crema by mixing the sour cream, mayonnaise, lime juice, lime zest, minced garlic, and optional jalapeño. Stir until well combined.
Warm the corn tortillas in a dry skillet for about 30 seconds per side or until pliable.
To assemble the tacos, place a portion of the fried fish onto each tortilla. Top with a generous amount of slaw, drizzle with lime crema, and add slices of avocado if desired.
Serve the tacos immediately with extra lime wedges on the side.
Nutrition Facts
Calories |
6920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 538.1 g | 690% | |
| Saturated Fat | 86.8 g | 434% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 343 mg | 114% | |
| Sodium | 3571 mg | 155% | |
| Total Carbohydrate | 431.0 g | 157% | |
| Dietary Fiber | 68.0 g | 243% | |
| Total Sugars | 25.6 g | ||
| Protein | 144.3 g | 289% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 752 mg | 58% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 4340 mg | 92% | |
*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.
