# Fish Tacos

Crispy beer-battered white fish, crunchy cabbage slaw, and a tangy lime crema — all tucked into warm corn tortillas.

_Dinner · Mexican-American_

Prep: 20 min · Cook: 20 min · Total: 40 min · Yields: 4 servings

## Ingredients

- 1 ½ lb cod fillets (or tilapia, cut into 1-inch strips)
- 1 cup all-purpose flour (divided)
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp kosher salt (plus more to taste)
- ¾ cup lager beer (cold)
- 2 cups vegetable oil (for frying)
- 2 cups green cabbage (thinly shredded)
- 2 tbsp apple cider vinegar
- ½ cup sour cream
- 2 tbsp mayonnaise
- 2 limes (1 juiced, 1 cut into wedges for serving)
- 8 corn tortillas (small, 6-inch)
- ¼ cup fresh cilantro (roughly chopped)
- 1 jalapeño (thinly sliced, optional)

## Instructions

1. Pat the 1.5 lb cod fillets dry with paper towels, then season lightly with kosher salt on all sides.
2. In a medium bowl, whisk together 0.75 cup of the flour, the 1 tsp baking powder, 1 tsp garlic powder, 1 tsp smoked paprika, 0.5 tsp cayenne, and 1 tsp kosher salt. Pour in the 0.75 cup cold lager and whisk until a smooth, thick batter forms — a few small lumps are fine.
3. Spread the remaining 0.25 cup flour on a plate. Dredge each cod strip in the flour, shake off the excess, then set aside. This dry coat helps the batter grip.
4. Heat the 2 cups vegetable oil in a large heavy skillet or Dutch oven over medium-high heat until it reaches 375°F (190°C).
5. While the oil heats, make the slaw: toss the 2 cups shredded green cabbage with the 2 tbsp apple cider vinegar and a pinch of salt. Let it sit for at least 5 minutes to soften slightly.
6. Stir together the 0.5 cup sour cream, 2 tbsp mayonnaise, and the juice of 1 lime in a small bowl to make the crema. Season with salt to taste.
7. Working in batches of 3–4 strips, dip each floured cod piece into the batter, let the excess drip off, and carefully lower into the hot oil.
8. Fry the cod strips for 3–4 minutes, turning once, until deep golden and cooked through. Transfer to a wire rack or paper-towel-lined plate and season immediately with a pinch of salt.
9. Warm the 8 corn tortillas directly over a gas flame or in a dry skillet for 30 seconds per side until pliable and lightly charred.
10. Assemble the tacos: spread a spoonful of crema on each tortilla, top with a piece or two of fried cod, a pinch of cabbage slaw, fresh cilantro, and jalapeño slices if using. Serve with lime wedges.

## Tip

> Keep the lager ice-cold right up until you mix the batter — the temperature difference between the cold batter and the hot oil creates steam pockets that make the crust light and shatteringly crisp instead of dense and doughy.

Tags: weeknight, one-pan, comfort-food, 30-minute, seafood

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Canonical: https://just-recipes.io/recipes/fish-tacos