Description
Enjoy the delightful crunch and flavor of these homemade Crispy Baja Style Non-Alcoholic Beer Battered Fish Tacos!
Ingredients
Scale
- 1 pound cod fillets
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup light beer
- 1 large egg
- oil for frying vegetable oil
- 2 tablespoons lime juice
- 2 cups shredded cabbage
- 1 cup carrots
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon hot sauce
- 1 teaspoon honey
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons lime juice
- 1 small jalapeño pepper
- 2 tablespoons cilantro
- 1 tablespoon capers
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon salt
- 8 small tortillas
- optional toppings
Instructions
- Start by preparing your fish. Rinse cod fillets under cold water and pat them dry with paper towels. Cut the fish into strips about 1 inch wide and set aside.
- In a large mixing bowl, combine all-purpose flour, cornstarch, baking powder, chili powder, paprika, garlic powder, salt, and pepper. Whisk together until well mixed.
- Add light beer and egg to the dry ingredients. Stir until just combined. Let the batter rest for about 10 minutes.
- While the batter rests, prepare your frying setup. Heat oil in a large, deep skillet or pot over medium-high heat, enough to submerge the fish, about 2 inches deep.
- Coat each fish strip in the batter, allowing any excess to drip off. Carefully place the battered fish into the hot oil, frying in batches. Cook for about 4-5 minutes on each side or until golden brown and crispy.
- Once cooked, remove the fish from the oil and place them on a plate lined with paper towels to absorb any excess oil.
- While the fish cools, prepare your slaw. In a bowl, mix together shredded cabbage, shredded carrots, lime juice, and a pinch of salt.
- For the creamy sauce, whisk together mayonnaise, apple cider vinegar, hot sauce, honey, sour cream, mayonnaise, lime juice, minced jalapeño, cilantro, capers, and the spices in a separate bowl until smooth.
- To assemble your tacos, warm tortillas. Place a few strips of crispy fish in each tortilla, top with the slaw, and drizzle with the creamy sauce. Add any additional toppings you desire.
- Serve immediately.
Notes
- Ensure the oil is hot enough before frying the fish for a crispy texture.
- Feel free to customize the tacos with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg