Beer Battered Fish Tacos With Cilantro Crema Recipe

Name: Beer Battered Fish Tacos With Cilantro Crema
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Beer Battered Fish Tacos; vegetable oil, for frying; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon coriander; 1 teaspoon smoked paprika; 1/2 teaspoon cumin; kosher salt & freshly ground black pepper; 1 12-ounce bottle ale; white fish fillets (cod, halibut, tilapia, etc.), cut into thick strips; fine grain sea salt; corn tortillas; red cabbage, thinly sliced; lime wedges; queso fresco or cotija cheese; Cilantro Crema; 8 ounces sour cream; 1 cup chopped cilantro; 1 serrano chile, seeded and chopped; 1/4 cup lime juice; 2 tablespoons olive oil; 1 tablespoon kosher salt

Servings: persons

Beer Battered Fish Tacos
vegetable oil, for frying
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon coriander
1 teaspoon smoked paprika
1/2 teaspoon cumin
kosher salt & freshly ground black pepper
1 12-ounce bottle ale
white fish fillets (cod, halibut, tilapia, etc.), cut into thick strips
fine grain sea salt
corn tortillas
red cabbage, thinly sliced
lime wedges
queso fresco or cotija cheese
Cilantro Crema
8 ounces sour cream
1 cup chopped cilantro
1 serrano chile, seeded and chopped
1/4 cup lime juice
2 tablespoons olive oil
1 tablespoon kosher salt

1
Start warming 1 to 1 1/2 inches of oil in a pan over medium heat to 375 degrees. Make the batter: whisk together the flour, baking powder, coriander, smoked paprika, cumin, 1 tablespoon kosher salt, and freshly ground black pepper to taste. Whisk in the beer and set the batter in the fridge for 20 minutes.
2
While the oil is warming and batter is resting, prepare the crema (recipe follows). Season the strips of fish with salt and pepper on both sides. Dip the fish in the batter, shaking off any excess, and lower into the oil to fry in small batches. Be sure not to overcrowd the pan, and keep an eye on the temperature, letting it return to 375 degrees between batches.
3
Fry the fish until golden brown on both sides, 2-4 minutes depending on the size of the pieces. Transfer the fish to a paper towel-lined plate and season immediately with the fine grain salt. Keep finished pieces warm in a 200 degree oven on a cooling rack set over a sheet pan.
4
Serve the tacos with cilantro crema, red cabbage, queso fresco and lime wedges for garnishing.
5
Mix all ingredients in a blender until well combined. Makes about 1 1/2 cups.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Beer Battered Fish Tacos, vegetable oil, for frying, 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and more.

Yes, Beer Battered Fish Tacos With Cilantro Crema falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beer Battered Fish Tacos With Cilantro Crema

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