🍽️ FittestMe.aiFoodsNutrients

Fish Tacos Recipe

Mexican · Main course · 30 min total

Crispy beer-battered fish paired with a tangy cabbage slaw and creamy chipotle sauce, all wrapped in warm corn tortillas for a fresh and satisfying meal.

Ingredients

• 1 lb white fish fillets (such as cod or tilapia), cut into 1-inch strips
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1 cup cold beer (lager or pilsner)
• Vegetable oil for frying
• 8 small corn tortillas
• 2 cups shredded green cabbage
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1/2 cup sour cream
• 1 chipotle pepper in adobo sauce, minced
• 1 tbsp adobo sauce
• 1/2 tsp salt

Instructions

1. In a large bowl, whisk together flour, cornstarch, baking powder, salt, pepper, paprika, and garlic powder. Gradually whisk in cold beer until smooth batter forms. Refrigerate batter for 10 minutes.
2. In a small bowl, combine shredded cabbage, cilantro, lime juice, and a pinch of salt. Set aside.
3. In another small bowl, mix sour cream, minced chipotle pepper, adobo sauce, and 1/2 tsp salt to make chipotle sauce. Set aside.
4. Heat 1 inch of vegetable oil in a deep skillet or pot to 375°F (190°C). Pat fish strips dry with paper towels. Dip each strip into batter, allowing excess to drip off, then carefully place into hot oil. Fry in batches without crowding, about 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
5. Warm tortillas on a dry skillet or directly over a gas flame for about 30 seconds per side.
6. Assemble tacos: place a few pieces of fried fish on each tortilla, top with cabbage slaw and a drizzle of chipotle sauce. Serve immediately.

Tips

• Use a neutral oil with high smoke point like canola or peanut oil.
• Keep batter cold for extra crispiness; add more beer if too thick.
• Leftover chipotle sauce can be stored in the fridge for up to a week.

More about Fish Tacos →

AI estimate may be inaccurate · Terms