Beer-Battered Fish Tacos

Name: Beer-Battered Fish Tacos
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 5 tbsp. fresh lime juice (from about 2 limes), divided; Kosher salt and pepper; 1 small red onion, thinly sliced; 3 tbsp. sour cream; 1/2 small green cabbage (about 1 pound), halved, cored, and thinly sliced; 1 jalapeño (seeded if desired), halved and thinly sliced; 1 c. all-purpose flour; 1 tbsp. cornstarch; 1 tbsp. chili powder; 1 tsp. baking powder; 1/4 tsp. cayenne; 1 large egg, beaten; 1 c. Budweiser or other lager beer; Canola oil, for frying; 1 lb. tilapia fillets (about 2 medium), cut crosswise into 3/4-inch-thick strips; 1/2 c. fresh cilantro, roughly chopped; 8 small flour tortillas

Don't forget the toppings!

By Kate MerkerPublished: Apr 26, 2022

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Mike Garten

Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

570

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Light lager is the secret ingredient in these tasty tacos: It adds flavor and makes the crust light and crisp.

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Ingredients

5 Tbsp.
fresh lime juice (from about 2 limes), divided
Kosher salt and pepper
1
small red onion, thinly sliced
3 Tbsp.
sour cream
1/2
small green cabbage (about 1 pound), halved, cored, and thinly sliced
1
jalapeño (seeded if desired), halved and thinly sliced
1 cup
all-purpose flour
1 Tbsp.
cornstarch
1 Tbsp.
chili powder
1 tsp.
baking powder
1/4 tsp.
cayenne
1
large egg, beaten
1 cup
Budweiser or other lager beer
Canola oil, for frying
1 lb.
tilapia fillets (about 2 medium), cut crosswise into 3/4-inch-thick strips
1/2 cup
fresh cilantro, roughly chopped
8
small flour tortillas

Directions

1. Step 1In small bowl, stir together 2 tablespoons lime juice and 1/4 teaspoon each salt and pepper. Add onion and toss to coat. Let sit, tossing occasionally, until fish is ready.
2. Step 2In large bowl, whisk together sour cream, remaining 3 tablespoons lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add cabbage and jalapeño and toss to coat. Let sit, tossing occasionally, until fish is ready.
3. Step 3In medium bowl, whisk together flour, cornstarch, chili powder, baking powder, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper. Transfer 1/4 cup flour mixture to shallow bowl or plate. Into remaining flour mixture, stir egg and beer until smooth.
4. Step 4Fill large cast-iron or other deep skillet with 1/2 inch canola oil and heat to 350°F. Place wire rack on rimmed baking sheet.
5. Step 5Working in batches, coat fish in dry flour mixture, patting off any excess, then dip in beer batter. Let excess drip off and carefully place in oil. Cook, turning once, until batter is golden brown and fish is opaque throughout, 2 to 3 minutes total. Transfer to prepared rack.
6. Step 6Fold cilantro into cabbage mixture. Fill tortillas with fish and top with slaw and pickled onions.

NUTRITIONAL INFORMATION (per serving): About 570 calories, 17.5 g fat (4.5 g saturated), 35 g protein, 1,465 mg sodium, 69 g carbohydrate, 7 g fiber

Did you make this recipe? Comment below!

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