Beer battered fish tacos are easy to make at home and you can dress them up with all of your favorite toppings. The beer in the batter creates a very crunchy coating so the tacos are filled with crispy breaded fish.
I was thinking the other day that If I ever leave San Diego (which I don’t hope to do any time soon), I’m pretty sure I’ll miss fish tacos even though they have never been very high on my list of favorites dishes to order when we eat out.
It’s like when I went to college and started missing dishes my mom cooked daily that I didn’t think twice about when living at home. I will say though that my fondness for beer battered fish tacos has been growing, especially in this last year. I’ve mentioned before that Mr. K is a big fish taco fan, so we do eat them often.
I had leftover tortillas after making homemade Fritos so, I decided to make homemade fish tacos in the very unlikely event we move somewhere that doesn’t have them. Of course, Mr. K. loved this idea. Fish tacos without leaving the house? Let’s just say he was very supportive.
I’ve had a lot of different kinds of tacos and I really enjoy beer battered ones the best. You can’t really taste the beer, but the alcohol helps make the coating crunchy and thick.
Fish Tacos Beer Batter
To batter the fish you will need two bowls. One for the beer batter and another with flour. For the batter you will need:
- All-purpose flour
- Baking powder
- Beer – I used pale ale but you can use your favorite lager or other lighter beer.
Just mix all of the ingredients and the beer batter is done. For the fish, I used tilapia but you can also use cod if that’s what’s available. Coat the pieces in the flour first and then coat it in the beer batter.
Fry the battered fish in hot oil until the coating is golden and crispy. Drain on paper towels and then make the tacos.
Toppings for Tacos
You can garnish your tacos with your favorite toppings, but here are how we topped ours:
- Shredded purple cabbage
- Diced red onion
- Mexican crema, which is similar to American sour cream
- Lime juice
We tucked the fried fish into the tortillas and piled on the toppings. The tacos were delicious and Mr. K. was very happy. We’ll definitely make these again.
More Taco Recipes
Beer Battered Fish Tacos
- 2 lbs tilapia uncooked
- 3/4 cup + 3/4 cup all purpose flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1 cup pale ale
- 1 whisked egg
- 1 cup shredded cabbage
- 1/2 cup diced purple onion
- 1 cup premade salsa
- 1/2 cup Mexican crema
- small corn tortilla rounds about 10-12
- lime wedges
- vegetable oil for frying
- Slice fish into strips. In a small bowl, combine 3/4 cup flour, cornstarch, baking powder and whisk. Add in beer and egg and mix. The batter will be lumpy. Add remaining 3/4 cup flour to a separate small bowl.
- Add vegetable oil to pot being used for frying and turn stove heat to medium high. Coat fish in flour, then into beer batter and gently place into hot oil. Cook a few minutes until golden brown and then flip and cook other side until golden brown. Repeat with remaining fish strips until finished.
- Add 1-2 fish strips to tortilla rounds. Top with shredded cabbage, purple onion, salsa, Mexican crema and lime juice.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.