Nothing beats the crunch of a perfectly crispy fish taco wrapped in a warm tortilla and topped with a creamy, tangy sauce. These Beer-Battered Fish Tacos bring a restaurant-quality dish straight to your kitchen with a light and crispy batter, bold seasoning, and a refreshing crema sauce. Whether you’re making these for Taco Tuesday or just want a fun meal, they’re easy to whip up and absolutely delicious!
Ingredients (Serves 4)
For the Beer-Battered Fish
- 4 fillets white fish (Cod works best)
- 1 cup flour
- 2 tsp salt
- 2 tsp garlic powder
- 2 tsp chili powder
- 1 tsp black pepper
- 1 tsp baking powder
- 1 cup Mexican beer (like Modelo, Pacifico, or Corona)
- Oil for frying
For the Crema Sauce
- 2 tbsp Mexican crema
- 1 tbsp mayo
- Juice of 1 lime
- Pinch of salt
- (Optional: A splash of hot sauce for extra heat!)
Optional Toppings & Extras (to build a full meal)
- Corn or flour tortillas
- Shredded cabbage or slaw mix
- Diced tomatoes or pico de gallo
- Sliced red onions
- Fresh cilantro
- Crumbled cotija cheese
- Extra lime wedges for serving
Instructions
1. Make the Crema Sauce
In a small bowl, mix Mexican crema, mayo, lime juice, and a pinch of salt until smooth. If you like a little heat, add a splash of hot sauce. Set aside in the fridge while you prepare the fish.
2. Prepare the Beer Batter
In a large mixing bowl, whisk together flour, salt, garlic powder, chili powder, black pepper, and baking powder. Slowly pour in the Mexican beer, stirring until a smooth batter forms. The consistency should be thick enough to coat the fish but still slightly runny.
3. Heat the Oil
In a deep skillet or pot, heat about 2 inches of oil to 350°F. To test, drop a little batter in—if it sizzles and floats, it’s ready.
4. Batter & Fry the Fish
Pat the fish fillets dry with a paper towel, then season lightly with a pinch of salt, black pepper, and garlic powder. Dip each piece into the beer batter, making sure it’s evenly coated. Carefully place the fish into the hot oil, frying in batches for 3-4 minutes per side or until golden brown and crispy. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
5. Warm the Tortillas
While the fish is resting, warm your corn or flour tortillas in a dry skillet for 30 seconds per side, or until soft and slightly charred.
6. Assemble the Tacos
Add a piece of crispy beer-battered fish to each tortilla. Drizzle with crema sauce and top with shredded cabbage, diced tomatoes, sliced red onions, fresh cilantro, and cotija cheese. Serve with extra lime wedges for a fresh squeeze before every bite!
7. Serve & Enjoy
Dig in while they’re hot and crispy! These tacos pair perfectly with chips & guacamole, Mexican rice, or a fresh side salad.
These Beer-Battered Fish Tacos are the ultimate way to bring bold flavors and restaurant-quality crispiness to your kitchen. Whether for a casual dinner or a taco night with friends, they’re guaranteed to be a hit!
