Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- 1 cup cold beer
- 1½ lb white fish fillets cod, cut into 1-inch strips
- Neutral oil for frying
- ½ cup mayonnaise
- 1 tablespoon lime juice
- 1 chipotle pepper in adobo
- 1 teaspoon adobo sauce
- 2 small garlic cloves
- 3 cups coleslaw mix
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8-10 white corn tortillas
- Lime wedges
- Chopped cilantro
Instructions
- In a bowl, mix together flour, baking powder, chili powder, salt, ground cumin, and black pepper.
- Gradually add cold beer to the dry mixture until well combined.
- Heat neutral oil in a frying pan over medium heat.
- Dip the fish strips into the batter and fry until golden brown, about 4-5 minutes each side. Drain excess oil on paper towels.
- For the sauce, blend together mayonnaise, lime juice, chipotle pepper, adobo sauce, and garlic until smooth. Chill in the refrigerator until ready to use.
- In a separate bowl, combine coleslaw mix, additional mayonnaise, lime juice, salt, and black pepper to create the slaw.
- Warm the corn tortillas in a pan or microwave. Assemble the tacos by placing fried fish and slaw in the tortillas. Top with lime wedges and chopped cilantro.
Notes
For extra flavor, marinate the fish in lime juice and spices for 30 minutes before battering.
Feel free to customize toppings with avocado or salsa for added freshness.
These tacos are perfect for gatherings and can be prepared in larger batches.
Nutrition
- Serving Size: 1 taco
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.