Beer Battered Fish Tacos

This easy beer battered fish tacos recipe is a staple in our home. Made of light and crisp beer-battered cod, pico de gallo, cilantro lime crema, tomatillo avocado salsa, thinly sliced cabbage and a squeeze of lime juice for that extra zing, these tacos are perfect for a spring or summer meal.

📝 Ingredients

• 2 medium roma tomatoes, (small diced)
• 1 tablespoon, packed cilantro, (finely chopped)
• 1/2 lime, (juiced)
• 1 teaspoon serrano pepper, (finely chopped)
• 1/4 cup white onion, (chopped)
• 1/4 teaspoon kosher salt, Diamond Crystal brand (plus more to taste)
• 1 cup sour cream
• 1 lime, (zested and juiced)
• 1/2 teaspoon kosher salt, Diamond Crystal brand
• 3 tablespoons mayonnaise
• 2 tablespoons cilantro
• 1 pound cod fillet, preferably fresh, not frozen, (cut into 1-inch thick, 3-inch long pieces)
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 1/4 teaspoon kosher salt, Diamond Crystal brand
• 1 cup Mexican lager
• 12 corn tortillas
• Oil for frying
• 2 cups green cabbage, (thinly sliced)
• limes, (for squeezing)

👨‍🍳 Instructions

1. 1--- Pico de Gallo ---
2. 2Add tomato, cilantro, lime juice, diced onion, salt, serrano pepper, and garlic to a bowl, mix well and set aside.
3. 3--- Cilantro-Lime Crema ---
4. 4Add sour cream, mayonnaise, cilantro, lime juice and zest, and salt to a food processor. Blend until cilantro is fine in texture. Set aside.
5. 5--- Beer-Battered Fish ---
6. 6To a mixing bowl, add flour, baking powder, paprika, garlic powder, and salt. Whisk to combine. Next, add cold beer. Mix until smooth. Do not over-mix, it's okay if there are small lumps. Cover and refrigerate for 15 minutes.
7. 7Meanwhile, prepare a baking rack on top of a rimmed baking sheet. Add oil to a large pot until it measures 1½ inches deep. Heat until oil reaches 375°F or when oil appears shimmery.
8. 8Pat cod dry then season both sides with salt and pepper. Dip cod fillets into batter, one at a time, then use a fork to remove from batter, allowing excess batter to drip back into the bowl.
9. 9Add cod to oil, a few pieces at a time. Careful to not overcrowd the dutch oven. Maintain a temperature of 350°-375°F.
10. 10After 4-5 minutes or when batter is golden brown, use a spider strainer to remove pieces from oil and place on wire rack.
11. 11--- Taco Assembly ---
12. 12Warm up both sides of tortillas on a comal or skillet. Place warm tortillas on a plate, then add beer battered cod, crema, pico de gallo, cabbage and finish with a squeeze of lime juice.