Print

Crispy Beer-Battered Fish Tacos with Zesty Lime Crema

crispy beer-battered fish tacos - featured image
Print Recipe

Quick and easy crispy beer-battered fish tacos served with a tangy lime crema, perfect for casual gatherings and surprise guests.

Ingredients

Scale
  • 1 lb white fish fillets (cod, haddock, or tilapia), cut into taco-sized strips
  • 1 cup all-purpose flour, plus extra for dusting
  • 1 teaspoon baking powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup cold lager beer (lager or pilsner preferred)
  • Vegetable oil or canola oil, for frying (about 2 inches deep)
  • ½ cup sour cream or Greek yogurt
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 teaspoon honey
  • 1 small garlic clove, minced
  • Salt, to taste
  • 8 small corn or flour tortillas
  • 1 cup shredded red cabbage
  • ½ cup fresh cilantro leaves
  • 1 avocado, sliced (optional)
  • Fresh lime wedges

Instructions

  1. Pat fish strips dry with paper towels and lightly dust with flour. Set aside.
  2. In a mixing bowl, whisk together 1 cup flour, baking powder, smoked paprika, salt, and pepper. Slowly pour in cold beer while whisking until smooth and slightly thick. Keep cold if not frying immediately.
  3. Heat oil in a skillet to about 350°F (175°C) to a depth of 2 inches.
  4. Dip each floured fish strip into the batter, letting excess drip off, then carefully place into hot oil. Fry in batches for 3-4 minutes per side until golden and crispy. Drain on paper towels or wire rack.
  5. While frying, mix sour cream, lime juice, honey, garlic, and salt in a small bowl to make lime crema. Adjust to taste.
  6. Warm tortillas in a dry skillet or microwave until pliable.
  7. Assemble tacos by layering cabbage on tortillas, adding crispy fish, drizzling lime crema, and topping with cilantro and avocado slices. Serve with lime wedges.

Notes

Keep batter cold for crispiness. Pat fish dry thoroughly before battering. Maintain oil temperature at 350°F to avoid greasy fish. Fry in batches to prevent overcrowding. Use a wire rack to drain fried fish for best texture. For gluten-free, substitute flour with gluten-free blend. For dairy-free crema, use coconut yogurt.

Nutrition

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

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