Fish Tacos Recipe
Beer battered fish topped with taco sauce, shredded cabbage, avocado, Cotija cheese, pico de gallo, corn tortillas.
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Ingredients
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Fish Batter
Taco Toppings
Method
Fish Preparation
- 1
Prepare the Batter
In a large bowl, mix together the all-purpose flour, cornstarch, baking powder, salt, and ground black pepper.
- 2
Add Beer
Gradually whisk in the beer until the batter is smooth. Set aside to rest for about 10 minutes.
- 3
Heat Oil
In a deep frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Batter the Fish
Dip each fish fillet into the batter, ensuring they are fully coated.
- 5
Fry the Fish
Carefully place the battered fish fillets in the hot oil and fry for about 4-5 minutes on each side, or until golden brown and cooked through.
- 6
Drain
Remove the fish from the oil and place them on a plate lined with paper towels to drain excess oil.
Assembling Tacos
- 7
Prepare Tortillas
Warm the corn tortillas in a skillet or microwave until they are pliable.
- 8
Assemble Tacos
On each tortilla, layer the fried fish, taco sauce, shredded cabbage, avocado slices, Cotija cheese, and pico de gallo.
- 9
Serve
Serve the fish tacos immediately while they are hot, with lime wedges on the side if desired.