Description
Crispy fish tacos with a light beer batter, topped with a zesty lime slaw, perfect for quick weeknight dinners.
Ingredients
Scale
- 500 g firm white fish (such as cod, haddock, or wahoo)
- 1 tsp kosher salt
- 2 limes (zest and juice)
- 120 g plain yogurt or sour cream
- 200 g thinly sliced cabbage (about 4 cups)
- A small handful of cilantro (optional)
- 200 g all-purpose flour (about 1 1/2 cups)
- 1 tsp baking powder
- 120 ml beer or sparkling water (about 1/2 cup)
- 1 large egg
- Oil for frying (about 500 ml or 2 cups)
- 8 small corn or flour tortillas
- Optional garnishes: pickled red onion, sliced jalapeño, avocado, hot sauce
Instructions
- Brine the fish: Cut fish into strips, sprinkle with salt, and let rest for 5 minutes. Rinse and pat dry.
- Make the lime slaw: Toss cabbage with yogurt, lime zest and juice, oil, sugar, and salt. Chill for at least 5 minutes.
- Mix the batter: Whisk flour, baking powder, and salt. In another bowl, beat the egg with beer, combine with dry ingredients, and rest for 5 minutes.
- Heat the oil in a skillet to 180°C (350°F).
- Batter and fry the fish: Dredge fish in flour, dip in batter, and fry until golden brown. Transfer to wire rack.
- Warm tortillas and assemble: Warm tortillas, add fried fish, top with lime slaw and garnishes. Serve immediately.
Notes
For best texture, serve tacos immediately after assembling. Fried fish can be reheated in the oven for crispness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 640
- Sugar: 6g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 115mg