Photo: Romulo Yanes; Styling: Deborah Williams
4 servings (serving size: 2 tacos)

Be sure to heat the oil to the proper temperature, and maintain the heat. Otherwise, the fish will absorb unnecessary fat and calories as it cooks. If you can't find fresh, never-frozen fish, substitute another firm white-fleshed fish, such as turbot or striped bass.

How to Make It

Step 1

Combine first 6 ingredients; set aside.

Step 2

Clip a fry thermometer to the side of a large, heavy saucepan. Add oil to pan; heat over medium-high heat until thermometer registers 375°. Reduce heat to medium, maintaining oil temperature.

Step 3

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, beer, black pepper, 1 teaspoon salt, and garlic powder, stirring with a whisk. Add fish to batter, tossing gently to coat. Remove fish from batter. Carefully add 4 or 5 fish pieces to hot oil; cook 4 to 5 minutes or until golden brown and done, turning occasionally (maintain oil temperature at 375° throughout cooking process). Drain fish on paper towels. Repeat procedure in batches with remaining fish.

Step 4

Heat tortillas according to package directions. Divide fish evenly among tortillas; spoon about 2 tablespoons salsa into each tortilla.

Ratings & Reviews

jazzwood's Review

January 05, 2010
We loved it! Lots of work! Made a full recipe of Mango Salsa and half recipe of the fish tacos. The fish batter is very tasty and gave a delightful taste. I used a small sauce pan so that I did not use the 5 cups of canola oil for deep frying. Next time I fix the tacos I may try less oil. It seems such a waste of oil.

carolfitz's Review

April 28, 2012
We only made the mango salsa, which was superfast to prep and very good. Used the salsa as optional topping with CL's fish tacos with lime-cilantro crema.

LydiaNel's Review

April 24, 2012

pmeyer80526's Review

November 20, 2010
Simple and great taste! I serve these with either light coleslaw, or shredded cabbage and pico de gallo. Add an ice cold Landshark as a treat and it's the perfect dinner...

kimmer99's Review

March 09, 2010
We made this dish using my husband's deep fat fryer in order to maintain the temperature and drain. We used Mahi Mahi too. I prefer grilled fish (even with blotting I found this a bit greasy), overall, it was darn good and we'd make it again and we'd make it for guests.

WinterCarnival's Review

February 14, 2010
If you have experience and the proper equipment to deep fry, you may have better luck with this recipe than I did. I love fried fish and often order it at restaurants. This was my first attempt at making it and, although it was edible, was not a 5 star meal. I followed the recipe exactly. The batter was very thin and adhered only to the first batch of fish. I served it with Mango Salsa and a side of Spanish Rice.

StceceMD's Review

February 02, 2010
I used bottled mango habanero salsa because mangos were hard to come by in Tennessee in February, but the fish was outstanding. I might think about adding something else to the taco next time - maybe some shredded lettuce & tomato or even pineapple chunks.

Holley's Review

January 18, 2010

Emma Fettes's Review

January 09, 2010
We made this recipe using Sheephead fish and it was wonderful.