battered fish tacos recipe

Written ByJenny Smyth Posted on
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The Best battered fish tacos recipe

I’m so excited to share this recipe with you all, it’s a game-changer for taco Tuesday or any day of the week. I first tried battered fish tacos at a Mexican restaurant in California and I was hooked.

The combination of crispy battered fish, creamy slaw, and tangy salsa is a match made in heaven. But what really sets this recipe apart is the technique – the batter is light and airy, not heavy and greasy like some recipes can be.

It’s perfect for a weeknight dinner or a special occasion. My kids love helping me make the batter and coating the fish, it’s a fun and interactive process for them.

And let’s be real, who doesn’t love a good taco? I’ve also found that this recipe is great for meal prep – you can make the batter and slaw ahead of time and just assemble the tacos when you’re ready to eat.

Plus, it’s relatively healthy compared to some other taco recipes out there. The fish provides a good source of protein and the slaw adds some extra fiber and vitamins.

It’s a win-win in my book.

Battered Fish Tacos with Crispy Corn Tortillas

4.8 from 1640 votes

Crispy battered fish tacos served on warm corn tortillas with a side of fresh salsa and creamy avocado. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Fish Batter

1 cup all-purpose flour
1 tsp baking powder
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
1 cup cold beer

For the Fish

1 lb firm white fish fillets (such as cod or tilapia)
1 cup cornmeal
1/2 tsp garlic powder
1/2 tsp onion powder

For the Salsa

1 cup diced tomatoes
1/2 cup diced red onion
1 jalapeño pepper, seeded and minced
1/4 cup chopped fresh cilantro
1 tbsp lime juice

For Serving

8 small corn tortillas
1 ripe avocado, sliced

👨‍🍳Directions

1In a medium bowl, combine flour, baking powder, paprika, salt, and black pepper.
2Whisk in cold beer until smooth.
3Let the batter rest for 10 minutes.
4In another bowl, combine cornmeal, garlic powder, and onion powder.
5Preheat oil in a deep fryer or heavy-bottomed skillet to 375°F (190°C).
6Pat the fish fillets dry with paper towels.
7Season both sides with salt and pepper.
8Dredge each fillet in the cornmeal mixture, shaking off any excess.
9Dip the fillets into the batter, ensuring they are fully coated.
10Carefully place the battered fillets into the hot oil.
11Cook for 3-4 minutes on each side, or until the batter is golden brown and the fish is cooked through and flakes easily with a fork.
12Remove from oil and drain on paper towels.
13While the fish is cooking, prepare the salsa by combining diced tomatoes, red onion, jalapeño, cilantro, and lime juice in a bowl.
14Mix well and set aside.
15Warm the corn tortillas in a tortilla warmer or wrapped in a clean kitchen towel.
16Slice the avocado.
17To assemble the tacos, place a fried fish fillet on each warm tortilla.
18Top with a generous spoonful of salsa and a few slices of avocado.
Serve immediately.
19Enjoy your homemade battered fish tacos.

🔧Equipment

Mixing bowls
Whisk
Deep fryer or heavy-bottomed skillet
Tortilla warmer or clean kitchen towel

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. Ensure the oil is hot enough before frying to achieve a crispy batter. Serve with additional toppings such as shredded lettuce, diced red onion, or a squeeze of lime juice.

Watch Video Of How Battered Fish Tacos with Crispy Corn Tortillas Works

This battered fish tacos recipe is always a hit with my family – we love serving it at family gatherings or just on a regular Tuesday night.

The best part is that it’s so easy to customize – add some diced onions or bell peppers to give it an extra boost of flavor.

And let’s not forget about leftovers – these tacos are just as delicious re-heated for lunch the next day.

❓ Frequently Asked Questions About Battered Fish Tacos with Crispy Corn Tortillas

Q: What type of fish should I use for this recipe?

A: You can use any white fish such as cod, tilapia, or halibut. Just make sure it’s fresh and sustainably sourced.

Q: Can I use store-bought slaw instead of making my own?

A: While store-bought slaw will do in a pinch, making your own slaw from scratch is worth the extra effort. It’s easy to make and adds a nice crunch to the tacos.

Q: How do I keep the batter from getting too thick?

A: Make sure you’re using cold beer and not letting the batter sit out too long. You can also add a little more water if you find it’s too thick.

Q: Can I make this recipe gluten-free?

A: Yes, you can use gluten-free flour instead of all-purpose flour in the batter.

Q: How do I prevent the fish from breaking apart when I’m coating it with the batter?

A: Make sure you’re handling the fish gently and not applying too much pressure when you’re coating it with the batter.

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