Baja California Sur Style Beer Battered Fish Tacos Recipe

White fish fillets: Fresh fish cut into strips, essential for the main protein in the tacos.

All-purpose flour: Forms the base of the batter, giving it structure and crispiness.

Baking powder: Helps the batter rise and become light and airy.

Cold beer: Adds flavor and carbonation to the batter, making it extra crispy.

Salt: Enhances the overall flavor of the batter.

Garlic powder: Adds a subtle garlic flavor to the batter.

Paprika: Provides a mild spice and color to the batter.

Corn tortillas: The base for the tacos, traditionally used in Mexican cuisine.

Shredded cabbage: Adds a crunchy texture and freshness to the tacos.

Pico de gallo: A fresh salsa made from tomatoes, onions, cilantro, and lime juice.

Sour cream: Adds a creamy and tangy element to the tacos.

Lime: Cut into wedges, used for squeezing fresh juice over the tacos.

When making the batter for the fish, ensure the beer is ice-cold. The cold temperature helps create a light and crispy texture when frying. Additionally, when frying the fish strips, avoid overcrowding the pan to maintain the oil temperature, which ensures even cooking and a perfect golden-brown crust.

• white fish fillets - Substitute with tilapia: Tilapia is a mild-flavored fish that works well in beer batter and is widely available.

• white fish fillets - Substitute with cod: Cod has a firm texture and mild flavor, making it an excellent choice for fish tacos.

• all-purpose flour - Substitute with rice flour: Rice flour creates a lighter, crispier batter, which is ideal for frying.

• all-purpose flour - Substitute with cornstarch: Cornstarch can make the batter extra crispy and is a good gluten-free option.

• baking powder - Substitute with club soda: Club soda can help create a light and airy batter without the need for baking powder.

• cold beer - Substitute with sparkling water: Sparkling water can provide the same effervescence as beer, making the batter light and crispy.

• cold beer - Substitute with ginger ale: Ginger ale adds a slight sweetness and carbonation, which can enhance the flavor of the batter.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and a bit of umami to the batter.

• garlic powder - Substitute with onion powder: Onion powder provides a similar savory flavor profile and can be used in equal amounts.

• paprika - Substitute with chili powder: Chili powder adds a bit of heat and a smoky flavor, which complements the fish well.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are softer and can be easier to handle, though they have a different texture and flavor.

• corn tortillas - Substitute with lettuce wraps: Lettuce wraps are a low-carb alternative that adds a fresh crunch to the tacos.

• shredded cabbage - Substitute with shredded lettuce: Shredded lettuce provides a similar crunch and freshness but with a milder flavor.

• shredded cabbage - Substitute with coleslaw mix: Coleslaw mix often includes shredded cabbage and carrots, adding extra flavor and texture.

• pico de gallo - Substitute with salsa: Salsa can provide a similar fresh and tangy flavor, though it may be more liquidy.

• pico de gallo - Substitute with diced tomatoes: Diced tomatoes can add a fresh, juicy element to the tacos, though they lack the additional flavors of pico de gallo.

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor but with added protein.

• sour cream - Substitute with crema: Crema is a Mexican dairy product similar to sour cream but slightly thinner and richer.

• lime - Substitute with lemon: Lemon provides a similar acidic brightness, though it has a slightly different flavor profile.

• lime - Substitute with vinegar: A splash of vinegar can add the necessary acidity, though it lacks the citrus notes of lime.

• Allow the fish fillets to cool completely before storing. This prevents condensation, which can make the batter soggy.
• Place the cooled fish fillets in an airtight container, separating layers with parchment paper to avoid sticking.
• Store the fish fillets in the refrigerator for up to 2 days. For longer storage, consider freezing.
• To freeze, lay the fish fillets on a baking sheet lined with parchment paper and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the fish fillets to a freezer-safe bag or container. Label with the date and use within 1 month for best quality.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen fish fillets on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.
• For the corn tortillas, wrap them in aluminum foil and store in the refrigerator for up to 3 days. Reheat in a dry skillet over medium heat or wrap in a damp paper towel and microwave for 20-30 seconds.
• Store shredded cabbage in a resealable plastic bag with a paper towel to absorb excess moisture. Keep in the refrigerator for up to 3 days.
• Pico de gallo should be stored in an airtight container in the refrigerator and consumed within 2 days for optimal freshness.
• Sour cream can be stored in its original container in the refrigerator. Ensure the lid is tightly sealed to maintain freshness.
• Lime wedges can be stored in a resealable plastic bag in the refrigerator for up to 3 days.

• Preheat your oven to 375°F (190°C). Place the leftover beer battered fish on a baking sheet lined with parchment paper. Bake for 10-12 minutes, flipping halfway through, until the fish is crispy and heated through.

• For a quicker method, use an air fryer. Preheat the air fryer to 350°F (175°C). Arrange the fish strips in a single layer and cook for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• If you prefer the stovetop, heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the fish strips in the skillet and cook for 2-3 minutes per side until they are crispy and warmed through.

• To reheat the corn tortillas, wrap them in a damp paper towel and microwave for 20-30 seconds. Alternatively, you can warm them in a dry skillet over medium heat for about 30 seconds per side.

• For the shredded cabbage and pico de gallo, it's best to use them fresh. If you need to reheat, do so gently in a microwave for 10-15 seconds, just enough to take the chill off without wilting the vegetables.

• The sour cream should be added cold, straight from the fridge, to maintain its creamy texture and cool contrast to the warm fish.

• Finally, serve with fresh lime wedges to squeeze over the tacos, enhancing the flavors with a burst of citrusy freshness.

• Mixing bowl: Use this to combine the dry ingredients and whisk in the beer to create the batter.

• Whisk: Essential for mixing the batter until smooth.

• Frying pan: Heat the oil in this to fry the fish.

• Tongs: Use these to carefully place the battered fish into the hot oil and to turn them while frying.

• Paper towels: Place these on a plate to drain the excess oil from the fried fish.

• Dry skillet: Warm the corn tortillas in this over medium heat.

• Plate: Use this to assemble the tacos before serving.

• Knife: Cut the fish into strips and lime into wedges with this.

• Cutting board: Use this as a surface for cutting the fish and lime.

• Measuring cups: Measure out the flour, beer, and other ingredients accurately with these.

• Measuring spoons: Use these to measure out the salt, garlic powder, and paprika.

• Serving platter: Arrange the assembled tacos on this for serving.

Prepare ingredients in advance: Measure and mix flour, baking powder, and spices ahead of time.

Use pre-made pico de gallo: Save time by buying pico de gallo from the store.

Preheat oil while mixing batter: Start heating the oil as you whisk the batter.

Warm tortillas together: Heat multiple tortillas at once in the skillet.

Use a food processor: Shred cabbage quickly with a food processor.

Organize your workspace: Set up an assembly line for fish, tortillas, and toppings.