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–+ servings
Beer Battered Fish Tacos

Beer Battered Fish Tacos

Print Recipe
Coursedinner, Lunch, Main Course
CuisineMexican, Texmex
Keywordbaja fish tacos, beer batter, beer battered fish tacos, fish, fish tacos, mexican food, tacos, texmex
Servings4 servings

Ingredients

For the Beer Batter

  • 1 cup All purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 - 1 1/4 beer, I used a lime flavored beer

For the Avocado Salsa

  • 2 ripe avocados
  • 2 cups water
  • 2 tbsp white wine vinegar or white vinegar
  • juice of one to 2 lemons
  • 1-2 jalapenos, seeded and stemmed
  • 1/2 white onion
  • 1/2 cup cilantro
  • 1/2-1 tsp salt

For the Fish Tacos

  • 3/4-1 lb red snapper, mahi mahi or fish of your choice
  • beer batter
  • 8 flour or corn tortillas
  • avocado salsa
  • limes quartered for serving
  • shredded lettuce
  • diced ripe tomatoes
  • oil for frying

Instructions

  • Combine the ingredients for the batter and allow to sit about 10 minutes.
  • Meanwhile, place all the ingredients for the avocado salsa in a food processor. Start with the juice of one lime and one jalapeno, then adjust after processing. Process until smooth, a couple of minutes. Check for salt, lime juice and spiciness and adjust to your preference. I used 2 limes and 2 jalapenos. I like the tartness of the jalapenos and we like a little heat from the jalapenos. If not using immediately, store in the refrigerator
  • Cut the fish into 8 pieces or strips. Pat dry. Heat the oil in a pan and bring to medium high. When the oil is sizzling (place the end of a wooden spoon in and if bubbles form around the spoon, it is ready) dredge a piece of fish in the batter and place into the hot oil. Cook turning until golden brown. Do not crowd the pan, cook in batches and keep in a warm oven if you are frying a bunch of fish.
  • Heat the tortillas on a griddle. Place a piece of fish in each tortilla, top with shredded lettuce and diced tomato. Serve with the avocado salsa and lime quarters. Enjoy!