Crispy Baja Beer-Battered Fish Tacos in Just 25 Minutes
Crispy Baja Beer-Battered Fish Tacos with a light, crunchy coating and fresh toppings.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
- Diet: Low Lactose
Ingredients
Scale
- 1 lb white fish fillets (cod or tilapia)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 cup sparkling water (non-alcoholic)
- 1 tbsp lime juice
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1/4 cup sour cream or Greek yogurt
- 1 lime, cut into wedges
Instructions
- Cut fish into strips and pat dry.
- Mix flour, baking powder, paprika, garlic powder, and salt in a bowl.
- Whisk in sparkling water and lime juice to form a batter.
- Dip fish strips into the batter, coating evenly.
- Fry in hot oil (375°F) for 3-4 minutes until golden brown.
- Drain on paper towels.
- Warm tortillas and assemble tacos with fish, cabbage, tomatoes, cilantro, and a drizzle of sour cream.
- Serve with lime wedges.
Notes
- For a keto version, use almond flour and skip the tortillas.
- For low-calorie, bake battered fish at 400°F for 15 minutes.
- Use Greek yogurt instead of sour cream for a lighter option.
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 2g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 45mg