Borracho Taco Recipe
Crispy Beer Battered Fish topped with Pickled Jalapeño Cabbage Slaw
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.
Borracho Taco Ingredients
Method
Borracho Taco Directions
- 1
- 2
Make the Beer Batter
In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the beer, stirring until a smooth batter forms.
- 3
Fry the Fish
Heat the vegetable oil in a deep pan over medium-high heat. Dip the fish fillets into the beer batter, allowing excess to drip off before carefully placing them in the hot oil. Fry the fish for 3-4 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
- 4
Warm the Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until soft and pliable.
- 5
Assemble the Tacos
Place a piece of the fried fish on each tortilla, top with the pickled jalapeño cabbage slaw, and serve with lime wedges on the side.