Description

Have you ever wanted to make restaurant-style fish tacos that are crispy, fresh, and packed with flavor — right in your own kitchen? Well, you’re in for a treat. These Fish Tacos are crispy, creamy, and full of bold, zesty taste. With beer-battered cod, crunchy cabbage, and a tangy homemade taco sauce, every bite feels like a summer day by the ocean.

Ingredients

Scale

For the Beer Batter

1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon salt
1 cup beer
1 large egg

For the Taco Sauce

½ cup plain yogurt
½ cup mayonnaise
Juice of 1 lime
1 jalapeño, finely minced
1 teaspoon minced capers
1 teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon dried dill

For the Tacos

1 quart oil for frying
1 pound cod fillets, cut into 2–3 oz pieces
2 tablespoons flour (for dusting)
1 (12 oz) package corn tortillas
½ head cabbage, finely shredded

Substitutions and Variations

Fish: Use tilapia or halibut if you can’t find cod
Beer: Use non-alcoholic beer or sparkling water if needed
Yogurt: Replace with sour cream for a richer sauce
Cabbage: Use a bag of coleslaw mix for quicker prep
Tortillas: Use flour tortillas if preferred

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Instructions

Step 1: Make the Beer Batter

In a bowl, mix flour, cornstarch, baking powder, and salt. In another bowl, whisk together beer and egg. Pour the wet mixture into the dry ingredients and stir until just combined. It’s okay if there are a few lumps.

Step 2: Make the Taco Sauce

In a medium bowl, stir together yogurt and mayonnaise. Add lime juice slowly until the sauce is slightly runny. Add in the jalapeño, capers, cayenne, oregano, cumin, and dill. Mix well and set aside.

Step 3: Prepare the Fish

Heat oil in a deep fryer or large pan to 375°F (190°C). Dust the fish pieces lightly with flour. Dip each piece into the beer batter until fully coated.

Step 4: Fry the Fish

Carefully place the battered fish into the hot oil. Fry until golden brown and crispy, about 3–5 minutes per batch. Remove and drain on paper towels.

Step 5: Fry the Tortillas

Lightly fry corn tortillas in hot oil until just crisped but still soft enough to fold. Drain on paper towels.

Step 6: Assemble the Tacos

Place a piece of fried fish in the center of each tortilla. Add a scoop of shredded cabbage. Spoon some of the creamy taco sauce on top. Serve warm and enjoy the crunch!

Assembly: Presenting the Perfect Fish Tacos

Use a warm tortilla so the fish fits just right in the middle. Place one or two crispy fish pieces inside. Add a handful of thin shredded cabbage for crunch. Drizzle the spicy, creamy sauce right on top. For a pretty touch, add a lime wedge and a sprinkle of chopped cilantro or sliced jalapeño. Serve with rice, beans, or chips and salsa.