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Fish Tacos

Fish tacos with beer-battered cod, crisp cabbage slaw, and a tangy lime sauce make a satisfying meal. The fish fries until golden, then gets tucked into warm corn tortillas with fresh toppings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Slaw and sauce
  • 3 cup green cabbage finely shredded
  • 0.25 cup fresh cilantro chopped
  • 3 tbsp lime juice
  • 0.5 cup sour cream
  • 2 tbsp mayonnaise
  • 1 tsp hot sauce
Fish
  • 1.5 lb cod or other firm white fish cut into 1-by-3-inch strips
  • 1.5 cup all-purpose flour divided (1/2 cup for dredging and 1 cup for batter)
  • 0.5 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 cup lager beer cold
  • 8 cup vegetable oil for frying
Serving
  • 8 corn tortillas 6-inch

Equipment

  • 1 5- to 6-quart Dutch oven
  • 1 12-inch skillet

Method
 

Make the slaw
  1. Toss the cabbage and cilantro with 2 tablespoons lime juice in a medium bowl.
Make the sauce
  1. Stir the sour cream, mayonnaise, hot sauce, and remaining 1 tablespoon lime juice together in a small bowl.
Fry the fish
  1. Heat the vegetable oil in a 5- to 6-quart Dutch oven over medium-high heat to 350°F, using a thermometer to monitor the temperature.
  2. Pat the fish dry.
  3. Season the fish with the kosher salt.
  4. Dredge the fish in 1/2 cup flour, shaking off the excess.
  5. Whisk the remaining 1 cup flour with the cornstarch and baking powder in a medium bowl.
  6. Whisk in the beer just until combined.
  7. Dip the fish in the batter.
  8. Fry in batches, turning once, for 3 to 4 minutes until golden and the thickest pieces reach 145°F.
  9. Return the oil to 350°F between batches.
  10. Transfer the fish to a wire rack set over a sheet pan.
Warm and assemble
  1. Warm the tortillas in a 12-inch skillet over medium heat for about 20 to 30 seconds per side.
  2. Fill the tortillas with fish, slaw, and sauce, and serve.

Notes

For crisp fish, keep the cold beer chilled and avoid overmixing the batter. Refrigerate leftover fish and toppings separately for up to 2 days; freezing is not recommended. For a gluten-free version, use a gluten-free flour blend and gluten-free lager.