Beer Battered Fish Tacos Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 cups shredded green cabbage
  • 2 spoons sprigs cilantro, chopped
  • 1 teaspoon chili powder
  • 1 tablespoon salt
  • 2 limes (1 cut into wedges)
  • 1 ½ cups flour
  • 1⁄2 cup cornstarch
  • 1 (12-oz.) bottle dark beer
  • 1 egg
  • 1 cup canola oil
  • 1 lb. boneless, skinless red snapper, cut into 1½" strips
  • 1⁄4 red onion, thinly sliced
  • 1 tomato, cored and chopped
  • 1 cup sour cream or crema
  • Mexican hot sauce
For serving:
  • 16 corn tortillas
  1. In a medium size bowl, combine cabbage, chili powder, cilantro, 1 teaspoon salt and juice of 1 lime on top, mix everything well. Put in the fridge for 10 minutes.
  2. In another bowl, put flour, cornstarch, 1 tablespoon salt and put in the fridge to get cool for 5 minutes. After put beer and egg, mix to make a batter. And put back to the fridge to get hydrate for 5 minutes more.
  3. Heat tortillas on medium – low high heat around 1 minutes for each side. Put in the bowl and cover.
  4. Heat frying pan with oil till high temperature, meanwhile prepare the fish, on the top of the strips of fish put 1 teaspoon salt after each piece steep to the batter and after directly to the heated oil and fry until crisp, about 3 minutes (Transfer to a rack set inside a sheet pan;keep warm in 200˚ oven).
  5. To serve, layer 2 tortillas together, fill with some of the fish and cabbage, squeeze with a lime wedge, and garnish with onion, cilantro, tomato, sour cream, and hot sauce.
Recipe by Mom's Mexican Recipes at