Beer Batter Fish Tacos with Cilantro Lime Crema
This taco is my perfect fish taco. The beer batter is light and fluffy, the salmon is tender and flakey, and the crema and slaw make the perfect creamy/zesty pairing. You can't go wrong with this one!
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 2-4 Servings 1x
- Cuisine: Mexican
- Diet: VegetarianDiet
Ingredients
Cilantro Lime Crema
- 2 Avocados, halved with pits and skins removed
- 1 Tablespoons of Mayonnaise
- 1 1/2 Tablespoons of Sour Cream
- 3–6 Limes, depending on taste and consistency
- 1 Bunch of Cilantro, well washed and stems removed.
- 1 Garlic Clove, smashed
- A pinch of Salt and Pepper
Citrus Slaw
- 1 cup of Shredded Cabbage (~1/4 of a large cabbage)
- 1/2 cup of Shredded Carrots
- 1/4 cup of Shredded or sliced Radishes
- Juice of 1 Lemon
- Juice of 1/2 Orange
- Juice of 1 Lime
Fish Taco & Beer Batter
- 1 Qt or less Oil for Frying
- 1 # filet of fish of choice* cut into strips about 1/2” wide and 3-4″ long
- 1 cup of AP Flour
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 1/2 cups of Beer – good quality light beer
- 1 Tbsp of Turmeric Powder
- ~16 Small Tortillas (or 1 tortilla per 1 large or 2 small strips of fish)
- 2 Avocados, sliced (optional, for serving)
- Extra limes and cilantro (optional, for serving)
Instructions
- Make Citrus Slaw by: mixing the juices together and pour over the shredded vegetables. Mix well and set aside until ready to use.
- Make Cilantro Crema by: Juicing limes into a blender, add the rest of the ingredients. Blend and Season to taste. If you need it thicker, add less lime juice or more avocado, if you prefer thinner, add more lime juice and a tsp of water.
- Make Fish Tacos: Place enough oil in a deep pot to cover about 2.5″ high**
- Heat oil on medium low to ~350ºF. If you don’t have a thermometer, carefully take a fork and dip it in your batter and drop a small drop into your oil. If it bubbles and begins frying right away, your oil is hot enough.
- Cut the portions of fish in half or thirds depending on the size of the filets you have. They should simply fit your tortilla size. Lightly salt and pepper each piece.
- Mix the flour, salt, pepper, turmeric, and beer together. Grab a large plate or cookie sheet and line it with paper towels – (to set your cooked fish on).
- Dip each piece of fish into the batter and gently shake off the excess, making sure the entire piece is covered. Then, gently place it in your hot oil. Do a few pieces at a time so you don’t crowd your pot and the pieces don’t touch.
- When each piece is golden brown all the way around, remove using a slotted spoon or fry-strainer and place on the prepared plate or cookie sheet to drain.
- Repeat until all the fish has been cooked.
- Assemble taco ingredients with the crema, slaw and tortillas and a plate of your hot fish. Serve with a side plate of limes and extra cilantro!
Notes
**When Frying fish (or anything): There should be at least 4" left of space in your pot (the oil will bubble up as you place food in, so to be safe always make sure there’s plenty of space in your pot for that).
***For the fish – you can use center cut pre-portioned fish found in your store, but cut your pieces in half lengthwise and possibly even width-wise so that they aren’t quite so large. Otherwise simply cut in half and use 1 piece / taco.
Keywords: Fish, Taco, Fish Taco, Salmon, Beer Batter, Beer Batter Tacos
Find it online: https://thesommchef.com/fish-tacos/
