These crispy fish tacos with shredded cabbage and a spicy homemade white sauce are just delicious! Serve with homemade pico de gallo and lime wedges to squeeze on top.
Prep Time::40 mins
Cook Time::20 mins
Total Time:: 1 hr
Servings::8
Ingredients
Beer Batter:
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon salt
1 cup beer
1 egg
White Sauce:
½ cup plain yogurt
½ cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
1 teaspoon ground cayenne pepper
½ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon dried dill weed
Fish Tacos:
1 quart oil for frying
1 pound cod fillets, cut into 2 to 3 ounce portions
2 tablespoons all-purpose flour, or more as needed
1 (12 ounce) package corn tortillas
½ medium head cabbage, finely shredded
Directions
Make beer batter: Combine flour, cornstarch, baking powder, and salt in a large bowl. Blend beer and egg in a separate bowl, then quickly stir into flour mixture until combined with a few lumps remaining.
Dotdash Meredith Food Studios
Make white sauce: Mix together yogurt and mayonnaise in a medium bowl. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeño, capers, cayenne, oregano, cumin, and dill.
Dotdash Meredith Food Studios
Start fish tacos: Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
Dust fish pieces lightly with flour. Set aside.
Dotdash Meredith Food Studios
Dip floured fish pieces into beer batter. Set aside.
Dotdash Meredith Food Studios
Fry in hot oil until crisp and golden brown. Drain on paper towels. Lightly fry tortillas in hot oil until just crisped, but not too crisp. Drain on paper towels.
Dotdash Meredith Food Studios
Place fried fish in tortillas; top with shredded cabbage and white sauce.
DOTDASH MEREDITH FOOD STUDIOS
From the Editor
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.