Crispy Corn and Beer Battered Fish Tacos

Dive into a flavor-packed fiesta with these Crispy Corn and Beer Battered Fish Tacos! Featuring tender white fish coated in a light, golden beer batter infused with smoky paprika and garlic, each bite delivers a satisfying crunch. These tacos are loaded with vibrant toppings, including shredded purple cabbage, creamy avocado slices, zesty pico de gallo, and a drizzle of tangy crema or sour cream. Nestled in warm corn tortillas and garnished with fresh cilantro and lime wedges, this easy-to-make recipe is perfect for a Taco Tuesday upgrade or a crowd-pleasing dinner. With just 40 minutes from preparation to table, these tacos bring restaurant-quality flair to your kitchen with a balance of bold flavors and irresistible textures.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 lb Cod fillets (or other white fish like haddock or tilapia), cut into 1-inch wide strips
• 1 cup All-purpose flour
• 2 tbsp Cornstarch
• 1 tsp Baking powder
• 1 tsp Smoked paprika
• 1 tsp Garlic powder
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 cup Lager-style beer, cold
• 2 cups Vegetable oil (for frying)
• 8 pieces Small corn tortillas
• 1 cup Shredded purple cabbage
• 0.5 cup Pico de gallo
• 1 piece Avocado, sliced
• 0.25 cup Crema or sour cream
• 2 tbsp Fresh cilantro, chopped
• 2 pieces Lime wedges, for serving

Directions

Step 1

1. Prepare the batter by whisking together the flour, cornstarch, baking powder, smoked paprika, garlic powder, salt, and black pepper in a medium bowl.

Step 2

2. Gradually pour in the cold beer while whisking until the batter is smooth and well-combined. Set aside to rest for 5 minutes.

Step 3

3. Heat the vegetable oil in a deep skillet or frying pan to 350°F (175°C). Use a thermometer to monitor the temperature for consistent frying.

Step 4

4. Pat the fish pieces dry with paper towels. Lightly coat each piece in a dusting of flour to help the batter adhere better.

Step 5

5. Dip each floured fish strip into the beer batter, ensuring it is fully coated, and carefully place it into the hot oil. Fry 3-4 pieces at a time to avoid crowding the pan.

Step 6

6. Cook the fish for 3-4 minutes per side or until golden brown and crispy. Transfer the fried fish to a paper towel-lined plate to drain excess oil.

Step 7

7. Warm the corn tortillas in a dry skillet or microwave until pliable.

Step 8

8. Assemble the tacos by layering a piece of fried fish on each tortilla. Top with shredded purple cabbage, pico de gallo, sliced avocado, and a drizzle of crema or sour cream.

Step 9

9. Garnish with fresh cilantro and serve with lime wedges on the side for squeezing. Enjoy immediately!

Nutrition Facts

Serving size	(1908.9g)

Amount per serving	% Daily Value*
Calories	5969.9

Total Fat 514.5g	0%
Saturated Fat 78.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 259.5mg	0%
Sodium 3855.4mg	0%
Total Carbohydrate 234.1g	0%
Dietary Fiber 29.7g	0%
Total Sugars 9.2g
Protein 135.5g	0%

Vitamin D 821.8IU	0%
Calcium 360.4mg	0%
Iron 12.5mg	0%
Potassium 3235.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 75.8%

Protein: 8.9%

Carbs: 15.3%