Mexican Crema – Also needed for the slaw.Mayonnaise – A key ingredient for your homemade Mexican coleslaw!.Salt & Cayenne Pepper – For more added flavor in the batter.Egg – To help the batter stick to the fish.
All-Purpose Flour – The main ingredient (apart from the beer!) for the batter.Mexican Beer – You can use your favorite brand.Corn Tortillas – You need a vessel for all of the yummy fillings!.You could also use halibut, haddock, mahi mahi, tilapia, or grouper instead. Cod – I typically opt for cod for this taco recipe.You likely won’t end up with leftovers - they’re that delicious! INGREDIENT NOTES AND SUBSTITUTIONS We’re huge taco lovers in my house, and this recipe is always a hit. I love the idea of serving these as a fun twist on Taco Tuesday or for lunch on the weekends. Paired with the Mexican flavors of the crema dressing for the purple cabbage slaw, this dish will make your taste buds tingle with delight. Check out the video on how to make these below in the recipe card! You’ll note that the beer battered fish is done “Baja-style.” Hailing from the Baja peninsula in Mexico, Baja-style tacos feature deep-fried battered fish with a super crispy texture. Today’s recipe is all about using beer battered fish as the main filling! I’ve already shared recipes like these mahi mahi tacos with fruit salsa, and you could easily whip up some seafood tacos with my perfect blackened shrimp or this salsa verde shrimp. Make my beer battered fish tacos for Taco Tuesday! Featuring Baja-style fried fish, crunchy homemade slaw with a tangy dressing, and fresh pico de gallo and salsa as a garnish, they’re a flavorful and filling lunch or dinner idea!įish tacos come in many shapes and sizes, and sometimes they even include other seafood like shrimp.
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