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Crispy Beer-Battered Fish Tacos Recipe with Easy Chipotle Lime Crema

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These crispy beer-battered fish tacos feature a light, crunchy batter and a smoky, tangy chipotle lime crema, perfect for a quick and delicious weeknight meal.

Ingredients

Scale
  • 1 lb (450 g) white fish fillets (cod or haddock), skinless and boneless
  • 1 cup (120 g) all-purpose flour, plus extra for dusting
  • 1 cup (240 ml) cold beer (light lager recommended)
  • Salt and black pepper, to taste
  • 2–3 cups (480–720 ml) vegetable oil, for frying
  • ½ cup (120 ml) sour cream (Greek yogurt can be used as substitute)
  • 1–2 chipotle peppers in adobo sauce, minced (adjust to heat preference)
  • 2 tablespoons (30 ml) fresh lime juice
  • ½ teaspoon (2 g) garlic powder
  • Pinch of salt
  • 8 small corn or flour tortillas (6-inch / 15 cm size)
  • 1 cup (90 g) shredded cabbage or slaw mix
  • Handful of fresh cilantro leaves, roughly chopped
  • Extra lime wedges, for serving

Instructions

  1. Rinse and pat dry the fish fillets with paper towels. Cut into 3-4 inch (7.5-10 cm) strips. Lightly season with salt and pepper, then dust each piece with all-purpose flour.
  2. In a large bowl, whisk together 1 cup (120 g) flour with a pinch of salt and pepper. Slowly pour in 1 cup (240 ml) cold beer, whisking gently until smooth and thick but slightly lumpy batter forms.
  3. Heat 2-3 cups (480-720 ml) vegetable oil in a deep frying pan or heavy skillet to about 350°F (175°C).
  4. Dip each floured fish strip into the batter, letting excess drip off. Fry in batches without overcrowding for 3-4 minutes per side until golden brown and crispy. Remove and drain on paper towels.
  5. While frying, mix sour cream, minced chipotle peppers, lime juice, garlic powder, and a pinch of salt in a small bowl to make the chipotle lime crema. Adjust seasoning to taste.
  6. Warm tortillas in a dry skillet or wrapped in foil in a low oven for a few minutes.
  7. Assemble tacos by placing crispy fish on each tortilla, topping with shredded cabbage, a drizzle of chipotle lime crema, and fresh cilantro. Serve immediately with lime wedges.

Notes

Keep beer and batter cold for a lighter, crispier crust. Do not overcrowd the pan to maintain oil temperature and crispiness. Dust fish lightly with flour before battering to help batter stick. Drain fried fish on a wire rack to avoid sogginess. Adjust chipotle pepper quantity to control heat. Batter consistency should cling to fish but not pool excessively. For gluten-free, substitute flour and beer accordingly. Crema can be made ahead and chilled to meld flavors.

Nutrition

Keywords: beer battered fish tacos, crispy fish tacos, chipotle lime crema, quick fish tacos, easy fish tacos, beer batter recipe, fish taco recipe

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