4 to 6 servings

Save a beer and fry up some fish for tacos! Use your Mexican beer of choice. As several reviewers have noted, this highly rated recipe tastes like the real deal, straight from the Baja Peninsula.

How to Make It

Step 1

Place fish in a large heavy-duty zip-top plastic bag. Combine 12 ounces beer and Mexican seasoning in a bowl, stirring well. Pour beer mixture over fish; seal. Chill 2 to 3 hours.

Step 2

Pour oil to depth of 1 1/2 inches into a deep skillet or Dutch oven; heat to 360°.

Step 3

Combine flour and next 3 ingredients in a medium bowl. Whisk in 1 cup beer and hot sauce. Drain fish, discarding marinade. Coat fish in batter.

Step 4

Cook fish in batches about 4 minutes or until done. Drain on paper towels.

Step 5

Place 2 to 3 pieces of fish on each tortilla. Squeeze lime wedges over fish; top with remaining ingredients. Serve immediately.

Ratings & Reviews

OJWoman's Review

May 10, 2012
These were fantastic! I made them exactly as written - except - I forgot to add the cheese. Usually, that would have caused an uproar in the house - but nobody noticed. They were so yummy. The sauce was delicious as well. And I love cabbage. That is to say, I don't really like cabbage but it is nearly tasteless on these tacos - but the crunch is nice. We have a veggie house rule - must eat a couple of veggies at each meal - my teens piled on the cabbage to meet the requirement. Oh, I did change one other thing - flour tortillas instead of corn. It was a shopping mistake. Corn would be better.

joeymaggiesmom's Review

September 03, 2010
These were awesome!!!! I didn't have the seasoning called for, so I just used a combo of chili powder, garlic powder, and onion powder. They fried up very nicely (I used canola oil in a large cast iron skillet) and the breading stayed intact. I don't like cold cabbage or onions, so I omitted them when I put these together. Instead, to give them a bit of crunch I used a yellow corn/black bean relish. The sauce was really yummy too, and I think I may start making this to put on other things as well. Would be good with avacado slices but I was all out.

kimemeki's Review

April 22, 2010
Yum, Yum, Yum! I recently relocated and I have been craving fish tacos. This hit the spot. I will be making it again very soon. I started cooking late last night so I only marinated it for about an hour or so then we each had a test taco along with our standard carne asada tacos we eat all the time. They were ok...not great but I also botched the sauce a little because I couldn't pull it up on my phone while I was out shopping. I finally got to it by accident while I was cooking and realized as I was mixing it that I did not have crucial ingredients jalapenos and 1/4 cup of lime juice. So I experimented a little. Today for lunch however the meat and batter has been resting all night and I added some Chipotle seasoning to the sauce yum is all I can say. I will be making it again with the right sauce. This would be great for an outdoor event with a Corona and some lime ;-)