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.

Julia Dowling Rutland
Recipe by Coastal Living February 2014

Gallery

Credit: Jennifer Davick; Styling: Ginny Branch

Recipe Summary

prep:
17 mins
cook:
9 mins
total:
26 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a large bowl. Whisk in beer.

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

  • 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.

  • 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.

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