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I went with a very simple recipe for fish tacos this time around, wanting to focus on the flavor of the fish. It was a nice change from my usual version, which usually consists of a pretty involved mango salsa and dairy free white sauce. It was the perfect solution to my fish taco craving, and the beer batter is amazing! You can also top the fish with fresh lettuce, tomato, salsa of your choice, and a little red onion. This is a great way to stretch your fish portions out, giving you more bang for your buck.
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup beer
- 1 lb cod loin, cut into 1 1/2 inch chunks (I went with a long, thin strip for testing purposes, but prefer chunks much more)
- 1 quart vegetable oil
- half head of cabbage, shredded (I used green because I had it on hand, but I suggest red for color)
- 2 avocados
- fresh cilantro
- 2 limes
- salt and pepper to taste
- 8 corn tortillas (warmed per package instructions. I microwaved ours for about a minute and a half)
In a large bowl, mix together the flour, cornstarch, baking powder, and salt. In a separate bowl, combine the egg and beer, then mix it into the flour mixture. Lightly flour your fish, and heat your oil to about 375°F.
While your oil is heating, mash your avocados in a medium bowl, and add the juice of half of a lime. Finely chop some cilantro to your taste (I’m a big fan, so I used about 1/4 cup), and add to avocado. Salt and pepper the mixture to your taste.
Once your oil is hot, dip fish pieces into the beer batter, and fry until they’re crisp and light brown (about 2-3 minutes per side). Be sure not to crowd the pan or you’ll drop the temp of the oil. Once cooked drain on a plate with paper towels.
To assemble tacos, spread a tablespoon or two of avocado mixture on tortilla, top with a few chunks of fish, and sprinkle with shredded cabbage. Squeeze a wedge of lime over all, and enjoy! Makes 8 tacos.