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Beer-Battered Fish Tacos with Chipotle Crema

Photo: Jennifer Davick; Styling: Ginny Branch
Prep time 17 mins
Cook time 9 mins
Yield Makes 4 servings
Born south of the border in Baja, Mexico, fish tacos are a Socal staple. Let Beer-Battered Fish Tacos with Chipotle Crema be a staple in your kitchen too.


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 (12-ounce) can beer
  • Vegetable oil
  • 1 1/4 pounds firm white fish
  • 16 (5-inch) corn tortillas
  • Shredded cabbage
  • Fresh cilantro leaves
  • Chopped tomatoes
  • Chipotle Crema
  • Lime wedges

How to Make It

  1. Combine first 6 ingredients in a large bowl. Whisk in beer.

  2. Pour oil to a depth of 2 inches in a deep saucepan or Dutch oven. Heat over medium-high heat until temperature reaches 350°.

  3. Cut fish into bite-size pieces; dip into beer batter, letting excess batter drip back into bowl. Fry, in batches, 2 to 3 minutes or until golden brown and crispy on all sides. Drain on paper towels. Sprinkle with additional salt, if desired.

  4. Heat tortillas according to package directions. Divide fish among tortillas, using 2 stacked tortillas for each taco. Top with cabbage, cilantro, tomatoes, and Chipotle Crema. Serve with lime wedges.