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–+ servings
Homemade fish tacos served with lime wedges and sauc

fish tacos

Crispy Baja-style fish tacos with creamy avocado-chipotle sauce and fresh cabbage slaw — a 30-minute family dinner favorite.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Batter (optional) 1 hour
Total Time 30 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb White fish fillets - Cod, mahi mahi, or tilapia
  • 1 cup All-purpose flour - For batter
  • ½ cup Cornstarch - Makes batter crispier
  • 1 Egg - For batter binding
  • 1 cup Beer Cold - for light crispy batter
  • 1 teaspoon Salt - Plus extra for seasoning
  • ½ teaspoon Black pepper - Plus extra for seasoning
  • 2 cups Vegetable oil - For frying
  • 8 Corn tortillas - Or flour tortillas
  • 1 cup Green cabbage - Shredded
  • 1 cup Red cabbage - Shredded
  • ½ cup Fresh cilantro - Chopped
  • 1 Lime - Cut into wedges
  • ½ cup White onion - Diced
  • 1 Ripe avocado - For sauce
  • ½ cup Sour cream - For sauce
  • 1–2 Chipotle peppers - In adobo, for sauce
  • 1 clove Garlic - Minced, for sauce
  • 2 tablespoon Lime juice - For sauce

Equipment

  • 1 Heavy-bottomed pan or Dutch oven (For frying fish evenly)
  • 1 Candy thermometer (For checking 375°F oil temperature)
  • 1 Fish spatula or tongs (For safe flipping and lifting)
  • 2 Large mixing bowls (For batter and slaw)
  • 1 Sharp knife (For chopping vegetables)
  • 1 Skillet or griddle (For warming tortillas)

Method
 

  1. Pat fish dry with paper towels, cut into taco-sized pieces, and season lightly with salt and pepper.
  2. In a mixing bowl, whisk flour and cornstarch. Add egg and slowly whisk in cold beer until batter is slightly lumpy.
    Finished fish tacos served with avocado and lime.
  3. Heat oil in a heavy pan to 375°F. Dip fish pieces in batter and fry 3–4 minutes per side until golden brown. Drain on paper towels.
    Fish fillets frying in a skillet until golden brown.
  4. Blend avocado, sour cream, chipotle peppers, garlic, and lime juice until smooth and creamy.
  5. Warm tortillas in a skillet. Add hot fried fish, top with shredded cabbage, drizzle sauce, and finish with fresh lime juice.
    Assembled tacos topped with slaw and creamy sauce.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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