Baja-Style Beer-Battered Fish Tacos
Golden beer-battered fish paired with zesty pico de gallo and creamy lime mayo, wrapped in a warm tortilla.
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
4
Crispy, golden and light, the fillets are enrobed in a frothy beer batter, boasting that irresistible crunch when bitten into. Paired with a zesty pico de gallo, bursting with the fresh flavors of ripe tomatoes, onions, and cilantro, and a creamy lime mayonnaise that just gets those tastebuds dancing. And let's not forget to encase this sensory delight in a warm, soft corn tortilla, the hallmark of any proper taco. Olé!
Ingredients
- For the Beer Batter:
- 150g all-purpose flour
- 200ml Mexican beer
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp smoked paprika
- For the Fish:
- 4 white fish fillets (such as cod or tilapia)
- Salt and pepper, to taste
- Lime juice, for drizzling
- 500ml vegetable oil, for frying
- For the Pico de Gallo:
- 3 ripe tomatoes, diced
- 1 small onion, finely chopped
- 1 fresh jalapeño, seeded and finely chopped
- Handful of fresh cilantro, chopped
- Salt, to taste
- For the Lime Mayonnaise:
- 120ml mayonnaise
- Juice of 1 lime
- To Serve:
- 8-12 small corn tortillas
- Lime wedges
- Fresh coriander leaves
Instructions
- 1
Prepare the pico de gallo by mixing together the tomatoes, onion, jalapeño, and cilantro. Season with salt to taste and set aside to let the flavors marry.
- 2
Whisk together the mayonnaise and lime juice for the lime mayo. Adjust tartness with additional lime juice if desired, and chill until ready to use.
- 3
Season the fish fillets with salt, pepper, and a little lime juice. Rest for 10 minutes.
- 4
To make the beer batter, combine the flour, baking powder, salt, pepper, smoked paprika, and gradually whisk in the beer until the batter is smooth.
- 5
Heat the oil in a deep fryer or a deep pan to 180°C (356°F). Dip each fish fillet into the batter to coat completely, then carefully lower into the hot oil. Fry until golden and crisp.
- 6
Warm the tortillas in a dry skillet or on a griddle. Assemble the tacos by placing a piece of the fried fish on each tortilla, topped with a helping of pico de gallo, and a drizzle of lime mayonnaise.
- 7
Garnish with fresh coriander leaves and serve with lime wedges on the side.
Chef's Tip
For an extra kick, add a pinch of cayenne to the beer batter. The heat complements the cool lime mayo beautifully!
Fun Fact
Did you know that Baja California is suspected to be the birthplace of the original fish taco, coupling the local abundance of fresh seafood with a global splash of flavors?
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