Beer Battered Fish Tacos - Mexican Food - Easy Recipes

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour offers more fiber and nutrients.

white fish fillets

🥗Healthier: salmon fillets

💰Cheaper: pollock fillets

Salmon is richer in omega-3 fatty acids, while pollock is often more affordable.

sour cream

🥗Healthier: Greek yogurt

Greek yogurt is lower in fat and higher in protein.

Cut the flounder into small pieces, about the size for each taco.

In a mixing bowl, combine 1 cup of all-purpose flour, 1/2 teaspoon of baking powder, 2 teaspoons of kosher salt, 2 teaspoons of garlic powder, and 2 teaspoons of chili powder. Mix well.

Add 1 cup of Mexican beer to the flour mixture and whisk until smooth, achieving a thick pancake batter consistency.

Dip the fish pieces into the batter, ensuring they are well coated, and let them soak in the refrigerator for a bit.

Prepare the toppings: mix 1 tablespoon of Mexican crema with mayonnaise and the juice of 1 lime, adding salt to taste.

Chop 1/2 onion, 2 roma tomatoes, and cilantro for pico de gallo. Optionally, add diced jalapeno for extra heat.

Heat 48 ounces of canola oil in a medium pot to about 375°F.

Carefully place the battered fish into the hot oil, ensuring not to overcrowd the pot. Fry for about 2 minutes and 15 seconds until golden brown.

Remove the fish and place it on a rack to drain excess oil.

Assemble the tacos: place a couple of pieces of fish on a fresh corn tortilla, drizzle with the crema mixture, add sliced cabbage, pico de gallo, and a squeeze of lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens