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Beer Battered Fish Tacos

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Serves 3

Ingredients

Mango pineapple salsa

  • 1/3 pineapple finely chopped
  • 1/2 mango finely chopped
  • 4 scallions chopped
  • 1/4 cup cilantro chopped
  • 1/2 juice from lime
  • pinch salt

Fish

  • 1/2 cup flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 egg
  • 2/3 cup light beer
  • 3/4 lbs white fish like tilapia or flounder
  • Canola oil

Crema

  • 2 tbsp sour cream
  • 2 tbsp mayonnaise
  • 1 tsp lime juice

Toppings

  • 10 Corn tortillas blistered (optional)
  • cilantro
  • radishes sliced
  • avocado cubed
  • crema
  • lime wedges

Directions

Make the salsa

  • Combine the chopped pineapple, mango, scallions and cilantro. Add a hefty pinch of salt and the juice from half a lime. Mix well until combined. Taste and adjust seasoning as needed.

Make the fish

  • Combine the flour, salt, pepper, garlic powder and paprika. Whisk in the egg and add the beer. Whisk until just combined.
  • Cube the fish into 2 to 3 inch pieces. Pat dry.
  • Add a few inches of oil to a medium pan. Place over medium high heat until it reaches 375 degrees. Dip a piece of fish in the batter and gently place in the oil. Repeat with half the fish. Flip once golden brown on one side, about 2 minutes. Fry for another 1 to 2 minutes. Let drain on paper towel and finish with flaky salt. Repeat with the remaining fish.

Make the crema

  • Combine the sour cream, mayonnaise and lime juice in a bowl or squeeze bottle.

Assemble

  • Place a piece of fish in a corn tortilla. Top with the salsa, crema, a few slices of radishes, a few cilantro leaves, some avocado and a squeeze of lime. Repeat with all tortillas.
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