Fish Tacos

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Fish Tacos

Prep 40 m

Cook 20 m

Ready In 60 m

8 Servings

409 Calories


"I'm from San Diego and these taste just like home! We live in the south now, and nobody has heard of these! Serve with homemade pico de gallo, and lime wedges to squeeze on top!"

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  1. 1 cup all-purpose flour

  2. 2 tablespoons cornstarch

  3. 1 teaspoon baking powder

  4. 1/2 teaspoon salt

  5. 1 egg

  6. 1 cup beer

  7. 1/2 cup plain yogurt

  8. 1/2 cup mayonnaise

  9. 1 lime, juiced

  10. 1 jalapeno pepper, minced

  11. 1 teaspoon minced capers

  12. 1/2 teaspoon dried oregano

  13. 1/2 teaspoon ground cumin

  14. 1/2 teaspoon dried dill weed

  15. 1 teaspoon ground cayenne pepper

  16. 1 quart oil for frying

  17. 1 pound cod fillets, cut into 2 to 3 ounce portions

  18. 1 (12 ounce) package corn tortillas

  19. 1/2 medium head cabbage, finely shredded


  1. To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don

  2. To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.

  3. Heat oil in deep-fryer to 375 degrees F (190 degrees C).

  4. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

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