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Crispy Baja Style Non-Alcoholic Beer Battered Fish Tacos

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Experience the joy of crispy, golden fish tacos made with a light and airy non-alcoholic beer batter. These tacos are topped with zesty slaw and a creamy sauce, perfect for a delightful meal any night of the week.

Ingredients

Scale
  • 1 pound cod fillets
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup light beer
  • 1 large egg
  • oil for frying vegetable oil
  • 2 tablespoons lime juice
  • 2 cups shredded cabbage
  • 1 cup carrots
  • 1 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon hot sauce
  • 1 teaspoon honey
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons lime juice
  • 1 small jalapeño pepper
  • 2 tablespoons cilantro
  • 1 tablespoon capers
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon salt
  • 8 small tortillas
  • optional toppings

Instructions

  1. Start by preparing your fish. Rinse 1 pound of cod fillets under cold water and pat them dry with paper towels. Cut the fish into strips about 1 inch wide and set aside.
  2. In a large mixing bowl, combine 1 cup all-purpose flour, 1 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon chili powder, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1 teaspoon pepper. Whisk together until well mixed.
  3. Next, add 1 cup of light non-alcoholic beer and 1 large egg to the dry ingredients. Stir until just combined. Let the batter rest for about 10 minutes.
  4. While the batter rests, prepare your frying setup. Heat oil in a large, deep skillet or pot over medium-high heat. You want enough oil to submerge the fish, about 2 inches deep.
  5. Coat each fish strip in the batter, allowing any excess to drip off. Carefully place the battered fish into the hot oil, frying in batches. Cook for about 4-5 minutes on each side or until golden brown and crispy.
  6. Once cooked, remove the fish from the oil and place them on a plate lined with paper towels to absorb any excess oil.
  7. While the fish cools, prepare your slaw. In a bowl, mix together 2 cups of shredded cabbage, 1 cup of shredded carrots, 2 tablespoons of lime juice, and a pinch of salt.
  8. For the creamy sauce, whisk together 1 cup of mayonnaise, 1 tablespoon of apple cider vinegar, 1 teaspoon of hot sauce, 1 teaspoon of honey, 1 cup of sour cream, 1/2 cup of mayonnaise, 2 tablespoons of lime juice, the minced jalapeño, 2 tablespoons of cilantro, 1 tablespoon of capers, and the spices in a separate bowl until smooth.
  9. To assemble your tacos, warm 8 small tortillas. Place a few strips of crispy fish in each tortilla, top with the slaw, and drizzle with the creamy sauce. Add any additional toppings you desire.
  10. Serve immediately, and enjoy the delightful crunch and flavor of your homemade Crispy Baja Style Non-Alcoholic Beer Battered Fish Tacos!

Nutrition

Keywords: For the crispiest results, ensure your oil is at the right temperature (around 350°F) before frying. Use a heavy-bottomed pot for even heat distribution and don't crowd the pan when frying.

Find it online: https://mamablueberry.com/crispy-baja-style-non-alcoholic-beer-battered-fish-tacos/