How to make beer-battered fish tacos

How to make beer-battered fish tacos


Text: Janice Sim

Embracing Mexican grub, one taco at a time

As far as Mexican tacos go, we say it takes a considerable amount of restraint to stop at just one. There's something magical about that perfectly grilled tortilla wrap, zesty dressing, and hearty protein that makes for the ideal weekend grub. Keen to get started? Try your hand at making these mouth-watering beer-battered fish tacos for your next afternoon soirée, thanks to this recipe by Chef Krista Velasco from one of Baja California's top craft breweries, Cerveceria Wendlant (as featured in the cookbook Lonely Planet Food: From the Source — Mexico). Our final word of advice? Wash all that goodness down with an ice-cold pint of beer. 

Pickled onions with chilli peppers: Here's what you need

1 White Onion, finely sliced
2 Fresh Habanero Chillies, finely diced
3 Limes, juiced
2 tbsp White Vinegar
1 tbsp Dried Oregano
½ tbsp Salt

Beer batter: Here's what you need

130g Flour
1 tbspn Salt
1 tspn Black Pepper
350ml Light Beer
3 tbspn Sriracha Sauce

Dressing: Here's what you need

115g Mayonnaise
60g Sour Cream
2 Limes, juiced
1/2 Garlic Clove, grated
Salt & Pepper, to taste

Salsa: Here's what you need

6 Tomatoes, de-seeded and sliced
1 White Onion, finely diced
3 Serrano Chillies, de-seeded and diced
1 Coriander bunch, chopped
2 Limes, juiced
1/2 tbspn Salt

Mexican recipes fish tacos

Fish tacos: Here's what you need

18 Corn Tortillas
½ Head of Cabbage, finely shredded
3 Avocados, thinly sliced
500g White Fish, cut into 18 strips
Vegetable oil, for frying
Lime Juice, to taste

Fish tacos: How to make it

1. In a small bowl, mix all the ingredients for the pickled onions and chilli peppers, and refrigerate.
2. In a large bowl, whisk all the beer batter ingredients together and sit at room temperature.
3. In a small bowl, mix all the ingredients for the dressing and refrigerate.
4. In a small bowl, mix all the ingredients for the salsa and refrigerate.
5. Heat oil in a deep fryer to prepare to fry the fish. Take the fish strips and dip them in the beer batter. Shake off excess batter before gently dropping the strips into the hot oil.
6. Once the fish is golden brown, use a scoop to take them out of the oil and leave to dry on a kitchen towel.
7. Heat your corn tortillas on a dry skillet. To serve, top the tortilla with a piece of fish, then dressing, some cabbage, a dollop of salsa, pickled onion with chilli peppers, a slice of avocado and a squeeze of fresh lime juice. 

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