Beer Battered Fish Tacos - Mexican Food - Easy Recipes

Ingredients

• 1.5 pounds Flounder Fillets (cut into bite‑size pieces about 1‑2 inches)
• 1 cup All-Purpose Flour (sifted)
• 0.5 teaspoon Baking Powder
• 2 teaspoons Kosher Salt (plus pinch for crema)
• 2 teaspoons Garlic Powder
• 2 teaspoons Chili Powder
• 1 cup Mexican Beer (e.g., Dos Equis, cold)
• 48 ounces Canola Oil (for deep‑frying, about 1.4 L)
• 2 tablespoons Mexican Crema (heaping; substitute sour cream if unavailable)
• 2 tablespoons Mayonnaise
• 1 Lime (juiced)
• 2 cups Green Cabbage (thinly sliced)
• 0.5 Yellow Onion (finely diced for pico de gallo)
• 2 Roma Tomatoes (diced)
• 2 tablespoons Fresh Cilantro (chopped)
• 0.5 Jalapeño (seeded and finely diced (optional))
• to taste Mexico Lindo Hot Sauce (or any seafood‑friendly hot sauce)
• 8 Corn Tortillas (small, 6‑inch)

Instructions

1. Combine Dry Batter Ingredients

   In a mixing bowl whisk together 1 cup all‑purpose flour, 0.5 tsp baking powder, 2 tsp kosher salt, 2 tsp garlic powder, and 2 tsp chili powder until evenly distributed.

   Time: PT5M

2. Add Beer and Whisk to Batter

   Pour 1 cup cold Mexican beer into the dry mixture and whisk vigorously until the batter reaches a thick pancake‑like consistency with no lumps.

   Time: PT2M

3. Coat the Fish

   Add the bite‑size flounder pieces to the batter, stirring gently to ensure each piece is fully coated. Transfer the coated fish to a tray, cover, and refrigerate while you prep the toppings.

   Time: PT5M

4. Prepare Mexican Crema Sauce

   In a small bowl combine 2 tbsp Mexican crema, 2 tbsp mayonnaise, the juice of one lime, and a pinch of salt. Whisk until smooth; adjust thickness with a little more crema if needed.

   Time: PT5M

5. Make Toppings (Cabbage Slaw & Pico de Gallo)

   Thinly slice 2 cups green cabbage and set aside. In another bowl combine the diced half onion, diced roma tomatoes, chopped cilantro, optional diced 0.5 jalapeño, and a pinch of salt and pepper. Mix gently.

   Time: PT10M

6. Heat Oil for Frying

   Fill a large pot with 48 oz canola oil and heat over medium‑high until it reaches 375°F (190°C). Use a thermometer to monitor.

   Time: PT10M

   Temperature: 375°F

7. Fry the Fish

   Working in small batches, gently lower coated fish pieces into the hot oil. Fry for 2–3 minutes, turning once, until the coating is golden‑brown and crisp.

   Time: PT5M

   Temperature: 375°F

8. Drain and Rest

   Using a slotted spoon, remove the fried fish and place on a cooling rack set over a baking sheet to drain excess oil.

   Time: PT2M

9. Warm Corn Tortillas

   Heat the corn tortillas on a dry skillet or grill for about 30 seconds per side until pliable.

   Time: PT2M

10. Assemble the Tacos

    Place 2–3 pieces of fried fish on each tortilla, drizzle with crema sauce, top with cabbage slaw, a spoonful of pico de gallo, a few dashes of hot sauce, and finish with a squeeze of fresh lime.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g