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Overhead shot of 3 crispy fish tacos topped with avocado, cilantro, and chipotle lime crema

Beer Battered Crispy Fish Tacos with Chipotle Lime Crema


Course Main Course, Tacos
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author Molly | Spices in My DNA

Ingredients

For the fish and dredging mixture

  • 1 pound white fish, cut into chunks or 2 inch strips (I like to use cod or haddock!)
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder

For the batter + frying

  • 1 1/4 cups all purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups Mexican beer
  • 2 teaspoons hot sauce
  • 1/2 cup vegetable or canola oil, for frying

For the chipotle lime crema

  • 1/2 cup sour cream
  • 2 1/2 tablespoons sauce from a can of chipotles in adobo
  • juice of 2 limes
  • 1/4 teaspoon salt

For the tacos

  • your favorite tortillas, charred over a gas flame or grilled
  • shredded red cabbage
  • sliced avocado
  • fresh cilantro
  • lime wedges

Instructions

  1. Make the chipotle lime crema. In a medium bowl, whisk together the sour cream, adobo sauce, lime juice, and salt. Season to taste with additional salt if desired. Set aside.

  2. Make the dredging mixture and batter. In a bowl or deep plate, combine the flour, salt, pepper, and garlic powder. Whisk to combine. In a separate bowl or deep plate, combine the flour, salt, pepper, cumin, and garlic powder and whisk to combine. Whisk in the beer and hot sauce until smooth.

  3. Heat a large nonstick skillet over medium-high heat and add the oil. Dredge the fish pieces in the flour, shake of the excess, and dip in the batter, shaking off the excess as well. Fry for 2 or so minutes per side, or until golden and crispy, depending on the thickness of your fish. Be careful not to overcrowd the pan, to ensure optimal crispiness! Repeat until all fish has been fried.

  4. To serve, place a small handful of shredded cabbage in the tortilla, top with a few pieces of fish, avocado, a drizzle of chipotle crema, and a handful of fresh cilantro. Serve immediately with extra lime wedges!