Beer Battered Zesty Fish Tacos

Beer Battered Zesty Fish Tacos


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Love the fish tacos from your local taco place? Well now you can make them at home! Try this recipe with a great pico de gallo and lime sauce.

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Time needed

45 min preparation + 20 min cooking

Serving Size / Yield

4-6 servings


  • Fish:
  • 1½ cup flour
  • ½ cup cornstarch
  • ½ teaspoon baking powder
  • salt and pepper
  • 1½-2 cups light beer
  • 2-2½ pounds fish (tilapia, cod, halibut)
  • canola oil
  • Pico de Gallo:
  • 5 plum tomatoes
  • 2 jalapenos, deseeded and diced
  • 2 clove garlic, minced
  • ½ bunch cilantro, chopped
  • salt and pepper, to taste
  • 2 limes, halved
  • Sauce:
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 limes, juiced
  • 1 lime zest
  • salt
  • pepper
  • 12-16 tortillas (corn or flour)

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In a bowl, whisk together flour, cornstarch, baking powder, a pinch of salt and some pepper. Add 1½ cup of beer and whisk. The batter should be liquid but still thick enough to coat the fish. Add beer if necessary. In a deep pan, pour in the oil, 1½ inch deep. Heat the oil. Pat the fish dry with a paper towel and season with salt and pepper. Cut the fish into small pieces. Dip the fish into the batter and place into oil carefully. Fry the fish, turning it over, for 4-7 minutes, or until golden brown. Drain the fish on paper towels and keep warm in a low heat oven until all fish is fried.

Pico de Gallo:
Combine the tomatoes, jalapenos, garlic, cilantro in a bowl. Mix together and salt and pepper to taste. Squeeze the lime in one at a time and mix well. Cover and refrigerate until ready to use.

Mix together the mayonnaise, sour cream, lime juice and lime zest in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to use.

To serve, heat a pan to warm up the tortillas. Place fish into tortilla, top with pico and drizzle sauce.

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