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Beer Battered Fish Tacos

Beer Battered Fish Tacos

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35 Min
3-6
Servings
24
ingredients

These are the best ever Beer Battered Fish Tacos with an amazing Chipotle Cream Sauce and Charred Corn Salsa. With so many delicious flavors, you’re bound to love this authentic Mexican recipe!

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Ingredients

Chipotle Cream Sauce

Charred Corn Salsa

Cotija Beer Batter

7 Steps to complete

  • 1
    Chipotle Cream Sauce: In a small bowl, combine Sour cream, chipotle sauce and Cotija cheese, mix until well combined. Refrigerate sauce until ready to use.
  • 2
    Charred Corn Salsa: Preheat a cast iron skillet on high heat for 2 minutes. Add oil, then corn, season with salt and pepper. Sauté corn for 2-3 minutes or until charred. Transfer corn into a medium bowl. Add red onion, cilantro, jalapeño, and lime juice. Mix well. Add crumbled Cotija cheese and mix until well combined, set aside until ready to use.
  • 3
    Beer Batter: Mix the flour, cornstarch, cayenne pepper, garlic powder, black pepper, and salt. Gradually add the beer, whisking until the batter is smooth with no lumps. Set aside.
  • 4
    Oil: Add oil to a medium sized pot and heat on medium heat until it reaches 350°F (10 minutes).
  • 5
    Fish: Coat fish strips with the batter and fry each side for about 1½ minutes per side. Place on a paper towel-lined plate.
  • 6
    Tortillas: Heat the tortillas on a gas stove burner on the medium setting, place a tortilla directly on the burner and heat for about 30 seconds on each side.
  • 7
    Spread about 2 teaspoons of chipotle cream sauce onto each tortilla, lay a piece of fried fish, followed by 1 Tablespoon of sour cream, and 2 Tablespoons of the charred corn salsa. Serve tacos with lime wedges and remaining chipotle sauce. Enjoy!
Chipotle Cream Sauce: In a small bowl, combine Sour cream, chipotle sauce and Cotija cheese, mix until well combined. Refrigerate sauce until ready to use.; Charred Corn Salsa: Preheat a cast iron skillet on high heat for 2 minutes. Add oil, then corn, season with salt and pepper. Sauté corn for 2-3 minutes or until charred. Transfer corn into a medium bowl. Add red onion, cilantro, jalapeño, and lime juice. Mix well. Add crumbled Cotija cheese and mix until well combined, set aside until ready to use.; Beer Batter: Mix the flour, cornstarch, cayenne pepper, garlic powder, black pepper, and salt. Gradually add the beer, whisking until the batter is smooth with no lumps. Set aside.; Oil: Add oil to a medium sized pot and heat on medium heat until it reaches 350°F (10 minutes). ; Fish: Coat fish strips with the batter and fry each side for about 1½ minutes per side. Place on a paper towel-lined plate. ; Tortillas: Heat the tortillas on a gas stove burner on the medium setting, place a tortilla directly on the burner and heat for about 30 seconds on each side. ; Spread about 2 teaspoons of chipotle cream sauce onto each tortilla, lay a piece of fried fish, followed by 1 Tablespoon of sour cream, and 2 Tablespoons of the charred corn salsa. Serve tacos with lime wedges and remaining chipotle sauce. Enjoy!

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