These spicy homemade white sauce-topped crispy fish tacos with shredded cabbage are simply wonderful! Slices of lime to squeeze over the prepared pico de gallo should be served.
| Prep Time: | 40 mins |
| Cook Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup beer
- 1 egg
- ½ cup plain yogurt
- ½ cup mayonnaise
- 1 lime, juiced
- 1 jalapeno pepper, minced
- 1 teaspoon minced capers
- 1 teaspoon ground cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon dried dill weed
- 1 quart oil for frying
- 1 pound cod fillets, cut into 2 to 3 ounce portions
- 2 tablespoons all-purpose flour, or more as needed
- 1 (12 ounce) package corn tortillas
- ½ medium head cabbage, finely shredded
Instructions
- Make beer batter: Combine flour, cornstarch, baking powder, and salt in a large bowl. Blend beer and egg in a separate bowl, then quickly stir into flour mixture until combined with a few lumps remaining.
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- Make white sauce: Mix together yogurt and mayonnaise in a medium bowl. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeño, capers, cayenne, oregano, cumin, and dill.
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- Start fish tacos: Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
- Dust fish pieces lightly with flour. Set aside.
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- Dip floured fish pieces into beer batter. Set aside.
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- Fry in hot oil until crisp and golden brown. Drain on paper towels. Lightly fry tortillas in hot oil until just crisped, but not too crisp. Drain on paper towels.
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- Place fried fish in tortillas; top with shredded cabbage and white sauce.
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- Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 409 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 5 g |
| Protein | 17 g |
| Saturated Fat | 3 g |
| Sodium | 407 mg |
| Sugars | 5 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious!
This is my go to recipe. Everytime for last 5 years so figured I should leave a rating! I don’t always use all the red pepper called for because im a wuss but otherwise to the T. And it only gets better days after so feel free to make ahead! I use my air fryer to reheat fish chunks day after and it works great!
The sauce is the best! I have made this using fish sticks when I am in a hurry and also Trader Joe’s battered fish nuggets and it is still so good. The sauce really makes this dish. I made this today and did not realize that I was low on mayonnaise so I added some Caesar salad dressing to the yogurt and mayo blend and it was still outstanding. 5 stars!
Make it less complicated! It’s taco’s! Ate fish tacos in Cabo st Lucas alot less work watched them make them on the beach side
We made this with Corn salsa, added avocado as well. Very good, work make this again.
I absolutely LOVE this recipe and so did my family! It speaks highly too since they normally aren’t ones to like or ever eat fish. The batter turned out perfectly golden brown- yummy!! We ate them with homemade cream sauce, purple cabbage and Cotija on golden street taco tortillas. Thank you for sharing this amazing recipe!
White sauce is outstanding. Next time I use this recipe, I will not do the heavy beer batter. Don’t skip the red cabbage; it’s worth it.
This is our all time favorite fish taco recipe. The beer batter is amazing as is the white sauce.
We found the fish to be slightly bland by itself but all of that changed once we drizzled the white sauce over the top! I cut the cayenne pepper in half and omitted the jalapeño since our young kids can’t handle spicy food. I think next time I’ll try grilling or baking the fish as a healthier option, but the fish is definitely good fried!
Bombest I ever made and hubby loved it live cooking new things from this sites
Best Baja taco sauce ever. I also lived in San Diego and when I moved back home to the Midwest I knew I needed more fish tacos. As soon as I saw your flavor profile I knew you had nailed it. I have been using your recipe since 4/2005! Now all of SE Wisconsin uses it too.
very good – just like in Old Mexico… Make some Pico de Gallo to give it a kick!
Ten years later I find myself coming back to this recipe. I substituted the cayenne for smoked paprika, the yogurt for sour cream, added salt to the fish. Served with a cabbage slaw dressed with lime juice, cilantro and salt. My dh said tasted better than at the Mexican place we like.
The white sauce is amazing!! I baked Schwan’s frozen beer battered cod fillets instead of using the steps in the recipe. I had the fillets on hand, so just used them. But my husband and I loved the sauce! Will definitely be making this again.
I loved them. White sauce was a little spicy for my wife, but she said not to bad though. I used Tilapia fillets since that’s what I had on hand. Definitely will do this again but cut back on the ground red pepper. Should have taken pics but sadly did not. To busy eating them.
I made the white sauce but left out the capers (I’m not a fan). The sauce is excellent. I add a bit more cayenne pepper as I really like the spice.
The sauce is yummy!! We used flounder and sautéed with lime and olive oil. Added avocado to our tacos. Delicious!
Yummy!! I love this recipe very much. Thanks for posting.
Amazing recipe !!!! My husband gave it a 10 out of 10!!! For beer I used modelo
Delicious batter, dressing, and all together tasty fish tacos.
Instead of the garnishing in the recipe I used Pico de Gallo and also used spinach instead of the cabbage, I also used a small amount of mozzarella cheese between the spinach and fish. I have never heard of caper before this but I couldn’t even tell what it tasted like because you don’t notice it. REALLY good. Will make again.