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Crispy Beer-Battered Fish Tacos with Lime Crema

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These crispy beer-battered fish tacos feature a light, crunchy coating paired with a tangy lime crema, perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1 lb (450g) white fish fillets (cod, tilapia, or haddock), cut into taco-sized pieces
  • 1 cup (125g) all-purpose flour, plus extra for dusting
  • 1 tsp baking powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1 cup (240ml) cold pale lager beer (e.g., Modelo or Pacifico)
  • Vegetable oil for frying (canola or peanut oil)
  • 1/2 cup (120g) sour cream or Greek yogurt
  • Juice and zest of 1 lime
  • 1 tbsp mayonnaise
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tsp honey or agave
  • 8 small corn or flour tortillas
  • 1 cup shredded green cabbage or slaw mix
  • Fresh cilantro leaves
  • Optional: sliced jalapeños, diced avocado, or pickled red onions

Instructions

  1. Prepare the lime crema by whisking together sour cream (or Greek yogurt), lime juice and zest, mayonnaise, salt, black pepper, and honey in a small bowl. Refrigerate while preparing the fish.
  2. Slice fish fillets into roughly 3-inch pieces and pat dry with paper towels.
  3. In a large bowl, whisk together 1 cup flour, baking powder, smoked paprika, garlic powder, and salt. Slowly pour in cold beer while whisking gently until smooth and thick enough to coat fish. Let batter rest for 5 minutes.
  4. Heat vegetable oil in a deep frying pan or pot to about 2 inches deep until it reaches 350°F (175°C) or a drop of batter sizzles immediately.
  5. Lightly dust fish pieces with flour before dipping into the batter.
  6. Dip floured fish pieces into batter, letting excess drip off, then carefully lower into hot oil. Fry in batches for 3-4 minutes per side until golden and crispy. Drain on paper towels or wire rack.
  7. Warm tortillas in a dry skillet or wrapped in foil in a 300°F (150°C) oven for 5 minutes.
  8. Assemble tacos by spreading lime crema on tortillas, adding crispy fish, shredded cabbage, cilantro, and optional toppings. Serve immediately.

Notes

Keep beer and batter cold for a light, bubbly crust. Do not overcrowd the pan to maintain oil temperature. Pat fish dry and dust with flour before battering for better adhesion. Rest batter before frying. Use a thermometer to maintain oil at 350°F (175°C). If batter is too thick after resting, add a splash more beer.

Nutrition

Keywords: beer-battered fish tacos, crispy fish tacos, lime crema, easy fish tacos, homemade tacos, quick dinner, Mexican tacos

Find it online: https://twirltaste.com/crispy-beer-battered-fish-tacos-recipe-easy-homemade-lime-crema/