Beer Battered Baja Fish Tacos

4 Servings
25 min

Nothing screams summer quite like fish tacos, can I get an Amen?! My fish tacos are spiced and beer battered for a light, crispiness on the outside and a tender fall apart fish fillet on the inside. It goes perfectly with sharp pickled red onions, creamy guacamole, and my zippy garlic avocado crema. A fresh charred tortilla wraps all this goodness up with a nice warm crunch. This recipe is inspired by the original fish tacos from the historic ¨Rubio´s¨ in California. For more interesting taco history, click here!


If you decide to give these fish tacos a try I would love to hear what you think in the comment section of my blog, or see a picture of your creation on Instagram! Don´t forget to tag me :)

I like to serve this recipe buffet style with all the toppings so friends and family can build their own tacos! Its so much fun!

Beer Battered Baja Fish Tacos

Recipe details

  • 4  Servings
  • Prep time: 20 Minutes Cook time: 5 Minutes Total time: 25 min
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Ingredients

Beer Battered Fish

  • 2 large white fish fillets (cod, grouper, tilapia, mahi mahi)
  • 1- 12 oz can pilsner beer
  • 1 egg, beaten
  • 1 cup flour
  • 2 tsp garlic powder
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1 tsp salt
  • 4 cups vegetable oil (for frying)

Garlicky Avocado Crema

  • 1/2 cup sour cream
  • 1/2 avocado
  • 1 clove of garlic
  • 1 lime - juiced and zested
  • 1 big pinch of salt

For Serving (optional)

  • tortillas
  • guacamole
  • pickled red onions
  • cilantro
  • hot sauce
  • lime wedges

Instructions

Beer Battered Fish

cut fish fillets into smaller 2-inch pieces
meanwhile, heat up oil in a large and deep pot over medium to medium high heat until it reaches 350 F (if you don´t have a thermometer you can drop in a dollop of the batter, and if its ready it will immediatly start to bubble)
Whisk beer, egg, flour, and spices together until a smooth batter is formed
dip fish fillets into batter, then immediately place them gently into the hot oil and cook for 5 minutes, flipping each piece over halfway through cooking
remove from oil and drain on a paper towel to remove excess oil
serve immediately and enjoy!

Garlicky Avocado Crema

process all ingredients together in a blender or food processor!

Tips

  • If you prefer the crema to be a thinner consistency, add 1 tablespoon of cold water at a time and process until it reaches your desired consistency.

Chloe Helling
Want more details about this and other recipes? Check out more here!
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