San Felipe Fish Tacos
Transport your taste buds to the sunny shores of Baja California with these irresistible San Felipe Fish Tacos. Featuring crispy, beer-battered fish fillets nestled in warm corn tortillas, these tacos are a perfect harmony of crunch, zest, and creamy goodness. The secret lies in the light, airy batter seasoned with garlic powder, paprika, and a splash of beer, creating a golden, mouthwatering crust. Topped with a refreshing medley of shredded cabbage, diced tomatoes, and a tangy homemade chipotle lime sauce, every bite bursts with vibrant flavors. Serve these tacos with lime wedges for a bright finishing touch, making them an ideal dish for taco nights, summer gatherings, or any time you’re craving authentic Mexican seafood flavors. Ready in just 40 minutes, this recipe promises an unforgettable culinary adventure.
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Recipe Information
Ingredients
- 1 lb Cod or halibut fillets
- 1.5 cups All-purpose flour
- 1 tsp Baking powder
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.5 tsp Garlic powder
- 0.5 tsp Paprika
- 1 cup Beer (light lager)
- 3 cups Vegetable oil
- 12 Corn tortillas
- 2 cups Green cabbage, shredded
- 2 tbsp Fresh lime juice
- 0.5 cup Sour cream
- 0.5 cup Mayonnaise
- 0.5 tsp Chipotle chili powder
- 2 tbsp Fresh cilantro, chopped
- 1 cup Tomatoes, diced
- 2 Fresh limes, cut into wedges
Instructions
Cut the fish fillets into small strips, approximately 1 inch wide. Pat them dry with a paper towel and set aside.
In a large mixing bowl, combine the flour, baking powder, salt, black pepper, garlic powder, and paprika. Slowly whisk in the beer until a smooth batter forms. Let the batter rest for 10 minutes.
Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches 375°F.
Dip the fish pieces into the batter, ensuring they are fully coated. Carefully lower them into the hot oil, a few pieces at a time, without overcrowding the pan.
Fry the fish for 3-4 minutes, turning occasionally, until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
In a small bowl, mix the sour cream, mayonnaise, lime juice, chipotle chili powder, and cilantro to make the white sauce.
Warm the tortillas in a dry skillet or wrapped in a damp towel in the microwave for 30 seconds.
Assemble the tacos by placing a piece of fried fish onto each tortilla. Top with shredded cabbage, diced tomatoes, and a drizzle of white sauce.
Serve immediately with lime wedges on the side for extra zing.
Nutrition Facts
Calories |
2242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.6 g | 246% | |
| Saturated Fat | 31.1 g | 155% | |
| Polyunsaturated Fat | 100.7 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 945 mg | 41% | |
| Total Carbohydrate | 115.9 g | 42% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 7.6 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 233 mg | 18% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1017 mg | 22% | |
*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.
