Fish Tacos Recipe
Two freshly beer battered and fried or blackened cod strips, topped with pickled onions, avocado, cabbage slaw, chipotle cream and cilantro. Served with black beans and salsa roja.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Fish
For the Toppings
For the Sides
Method
Preparing the Fish
- 1
Prepare the Batter
In a large bowl, mix together the all-purpose flour, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth and free of lumps.
- 2
Heat the Oil
In a deep frying pan or pot, heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter in; if it sizzles and rises to the surface, it’s ready.
- 3
Fry the Cod
Dip each cod fillet into the batter, allowing excess to drip off. Carefully place the battered fillets in the hot oil and fry until golden brown and crispy, about 4-5 minutes per side. Remove the fish and drain on paper towels.
Assembling the Tacos
- 4
Prepare the Tortillas
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
- 5
Build the Tacos
On each tortilla, place a few strips of fried cod, then top with pickled onions, slices of avocado, shredded cabbage, and a dollop of chipotle cream. Finish with a sprinkle of fresh cilantro.
Preparing the Sides
- 6
Heat the Black Beans
In a small saucepan, heat the black beans over medium heat until warmed through. Season with salt and pepper to taste.
- 7
Serve with Salsa Roja
Spoon salsa roja into a small bowl to serve alongside the tacos.
