Ingredients
- 1 lb firm white fish (like cod or mahi-mahi), cut into strips
- 1 cup all-purpose flour
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup beer (light lager works well)
- Vegetable oil for frying
- 8-10 small corn tortillas
- 2 cups shredded cabbage
For the Crema:
- 1/2 cup sour cream
- 2 tbsp lime juice
- 1 tsp hot sauce (optional)
Toppings:
- Pico de gallo
- Sliced avocado
- Cilantro leaves
- Lime wedges
For the sauce:
- 1/4 cup white wine
- 1/4 cup heavy cream
- 2 tbsp butter
Instructions
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Mix flour, chili powder, cumin, garlic powder, salt, and pepper in a bowl.
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Whisk in beer to create a batter.
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Heat oil in a large skillet over medium-high heat.
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Dip fish strips in batter and fry until golden brown, about 2-3 minutes per side.
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Drain on paper towels.
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Warm tortillas on a griddle or in the microwave.
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Mix sour cream, lime juice, and hot sauce for the crema.
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Assemble tacos: place fish in tortillas, top with cabbage, crema, pico de gallo, avocado, and cilantro.
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Serve with lime wedges on the side.
Bite into these crispy, zesty fish tacos and let the explosion of flavors transport you to a sunny beach-side taco stand! With the perfect balance of crispy fish, tangy crema, and fresh toppings, these tacos aren’t just a meal – they’re a south-of-the-border flavor fiesta that’ll have you dreaming of coastal breezes and endless summers. ¡Buen provecho!
