Soft Fish Tacos Recipe

Name: Soft Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup mayonnaise; 1/4 cup ketchup; 1/4 cup crema mexicana*; 1 cup all purpose flour; 1 teaspoon fine sea salt; 1/2 teaspoon ground pepper; 1 cup dark beer, room temperature; 13/4 pounds halibut, cut into 5x3/4-inch strips; 1 lime, halved crosswise; 12 white corn tortillas; Vegetable oil (for deep-frying); 1 1/2 cups shredded red cabbage; 2 large tomatoes, chopped; Lime wedges; Bottled hot pepper sauce

Servings: persons

1/4 cup mayonnaise
1/4 cup ketchup
1/4 cup crema mexicana*
1 cup all purpose flour
1 teaspoon fine sea salt
1/2 teaspoon ground pepper
1 cup dark beer, room temperature
13/4 pounds halibut, cut into 5x3/4-inch strips
1 lime, halved crosswise
12 white corn tortillas
Vegetable oil (for deep-frying)
1 1/2 cups shredded red cabbage
2 large tomatoes, chopped
Lime wedges
Bottled hot pepper sauce

1
Mix all ingredients in bowl; season with salt and pepper.
2
Whisk flour, salt, and pepper in bowl; pour in beer, whisking until batter is smooth.
3
Let stand 15 minutes.
4
Sprinkle fish with salt and pepper.
5
Squeeze some lime juice over each strip.
6
Let stand 15 minutes.
7
Mix fish into batter.
8
Preheat oven to 200F.
9
Heat skillet over medium heat.
10
Stack 2 tortillas.
11
Sprinkle top with water.
12
Place in skillet, wet side down.
13
Heat 1 minute.
14
Sprinkle top with water.
15
Turn stack over; heat 1 minute.
16
Transfer stack to large sheet of heavy-duty foil.
17
Repeat.
18
Enclose tortillas in foil.
19
Place in oven.
20
Pour oil into medium skillet to reach depth of 1 inch.
21
Attach deep-fry thermometer; heat oil to 350F.
22
Slide 4 fish strips into oil.
23
Fry until golden, about 4 minutes.
24
Transfer fish to paper-towel-lined baking sheet; place in oven.
25
Repeat.
26
Fill each warm tortilla with 2 fish strips.
27
Top with sauce, cabbage, tomato, squeeze of lime, and dash of hot pepper sauce.
28
*Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1/4 cup mayonnaise, 1/4 cup ketchup, 1/4 cup crema mexicana*, 1 cup all purpose flour, and more.

Yes, Soft Fish Tacos 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.

That's it — enjoy your meal!

Soft Fish Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions