I was able to share a recipe I started making for my Muslim friends’ Eid celebrations with my Sikh grandmother, who is vegetarian and doesn’t eat eggs. The original recipe, which I changed to create the one I’m using now, was taken from an Indian food site. No matter the occasion, it is now my most frequently requested cake! Excellent on its own, with a cup of tea, or reheated and topped with vanilla ice cream!
| Prep Time: | 45 mins |
| Cook Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
Ingredients
- 6 medium tomatoes, diced
- 1 small onion, diced
- ½ cup chopped fresh cilantro
- 2 tablespoons canned diced jalapeno peppers, or more to taste (juice reserved)
- ½ teaspoon garlic salt
- ½ medium lime, juiced
- 3 cups coleslaw mix
- 3 tablespoons ranch dressing
- 2 cups vegetable oil for frying
- 1 (12 fluid ounce) can or bottle Mexican beer
- 1 (9 ounce) box batter mix (such as Shore Lunch®)
- 1 pound cod fillets, cut into 2-inch chunks
- 24 (6 inch) corn tortillas
- 2 cups shredded Mexican cheese blend
- 12 lime wedges
- 1 teaspoon Sriracha sauce, or to taste (Optional)
Instructions
- Make the salsa: Mix tomatoes, onion, cilantro, jalapeños, 1 tablespoon jalapeño juice, and garlic salt together in a bowl until well combined. Pour lime juice over top. Cover with plastic wrap and refrigerate until needed.
- Make the tacos: Toss coleslaw mix and ranch dressing together in a bowl; set aside until needed.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Stir beer and batter mix together in a bowl. Dip cod into batter mix.
- Fry cod in batches in the hot oil until cooked through and coating is golden brown, 4 to 5 minutes. Transfer cod with a slotted spoon to a paper towel-lined plate.
- Wrap corn tortillas in wet paper towels. Microwave on high until warm, about 1 minute.
- For each serving, stack two tortillas on a plate; top with cod, Mexican cheese, coleslaw mixture, and salsa. Squeeze a lime wedge over top and drizzle with Sriracha.
- To eliminate any fishy smell or taste, soak your cod fillets in cold salt water for 30 minutes, then rinse well, pat dry, and cut into 1-inch chunks for this recipe.
- 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 | 423 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 5 g |
| Protein | 16 g |
| Saturated Fat | 7 g |
| Sodium | 443 mg |
| Sugars | 3 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent outcome, very similar to Baja style fish tacos from Surf Taco in New Jersey.
These were great. I added less beer, as recommended. I served with home made tarter sauce. Delicious!
Super easy and quick family dinner! I subbed Frozen cod fillets and previously made homemade salsa. Which put dinner on the table in a flash!
I would recommend using fresh Jalapeno’s in lieu of canned.
Great dish! Light, fresh, healthy, and almost all “whole foods” (except the Ranch Dressing). We grilled the fish, added avocado, and since I have a picky hubby, the cilantro was served on the side…. Definitely will put this on the rotation!
I made this but substituted spicy pulled pork that we made earlier in the week. My wife and I really liked the combo of pork, coleslaw, and salsa. We actually didn’t even need the shredded cheese. Very pleased with the outcome and will add to our favs. Thank You!
I made this dish for the first time followed the recipe to a tee and my family is hooked. My older son hates fish but loves taco he was so jealous he tried it and now he loves fish tacos.
My family LOVED this recipe! The homemade pico added a wonderful fresh flavor . The only thing that I did differently was I used flounder (cut into wide strips) instead of cod since that is what I had. Delicious!
I loved this the way it was. Thanks for a good meal
This was good. My husband, a foodie and better chef than I, liked them. However, we won’t do the saltwater brine again next time, since it was a little on the salty side for us. We rarely use a lot of salt in our cooking, so I would suggest playing around with the saltwater brine according to your taste.
I have made this twice now. It was a big hit with my family and I absolutely love it. Thanks for the recipe!
Wow I didn’t think we would like this. Being new to the fish taco thing, only recently having had them at a local Mexican joint in town for the first time . I thought lets try making them at home . Well this did not disappoint. I think they were actually better then the ones I had at the restaurant. I used a Cajun fish batter mix for simplicity . Very pleased with the out come .. Kudos!!!
I used pico de gallo instead of cutting tomatoes and onions, and for the fresh jalapenos instead of canned peppers. I used a garlic-lime vinaigrette instead of ranch, and I didn’t add cheese. I also added mangos. My grocery store didn’t have cod, so I substituted frozen tilapia. Tasty!
#Allrecipesallstarscanada #TACOLOVE Supper tonight! I used this recipe as a launching point. I made the fish, but then it was a ‘clean out the fridge’ kind of recipe. I really liked the fish , both in the soft shells, as well as the few pieces that just ended up alone on my plate
My first attempt at a fish taco and these are delicious!! The only thing I did different was I bought a fresh salsa at our local store.
Great taste, but use sriracha powder and sparing put into batter and roll fish as your cutting it! Great taste!
Made it as it specified. Outstanding recipe. First time eating Fish Tacos in my 57 years. Couldn’t get past the name. Love Tacos, but not so much fish. This is now a regular item on our menus.
haven’t made this one…but cabbage is a good alternative to co!e slaw and creme fresca is a better sub for ranch dressing… don’t nuke the tortillas…better to heat in a pan…get more crunch if that’s what u like…and a simple pico de gallo with avocado is the best.
Loved this recipe… had never had fish tacos before. Was able to use fresh caught cod from Alaska. Followed recipe, however used batter from another beer battered fish recipe from allrecipies that includes cinnamon which gave it an extra flavor boost, however was not sweet. the combination of ingredients were amazing. Will definitely make this again.
these tacos are amazing, I fry them without the beer. other than that I follow the recipe to the letter. it’s now almost a weekly request by my husband!!!
Mmm,