Sinaloa Style Beer Battered Fish Tacos Recipe

White fish fillets: These are the main protein for the tacos, providing a mild flavor that pairs well with the beer batter.

All-purpose flour: This is used to create the batter for frying the fish, giving it a crispy texture.

Baking powder: This helps the batter to rise and become light and airy.

Salt: Enhances the flavor of the batter and the fish.

Mexican lager beer: Adds flavor and carbonation to the batter, making it light and crispy.

Corn tortillas: These are the base for the tacos, providing a traditional and authentic taste.

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

Sour cream: Provides a creamy and tangy element to balance the flavors.

Salsa: Adds a spicy and flavorful kick to the tacos.

Chopped cilantro: Adds a fresh, herbaceous note to the dish.

Lime: A squeeze of lime juice brightens up the flavors and adds a zesty finish.

To achieve the perfect beer batter consistency, make sure your beer is cold before mixing it with the flour mixture. The cold temperature helps create a lighter, crispier coating for the fish. Additionally, when frying, avoid overcrowding the pan as this can lower the oil temperature and result in soggy fish strips. Fry in batches if necessary to maintain the ideal crispiness.

• 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 a great alternative for fish tacos.

• all-purpose flour - Substitute with rice flour: Rice flour creates a lighter, crispier batter and is gluten-free.

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

• baking powder - Substitute with club soda: Club soda can help create a light and airy batter similar to the effect of baking powder.

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

• mexican lager beer - Substitute with non-alcoholic beer: Non-alcoholic beer can provide the same flavor profile without the alcohol content.

• mexican lager beer - Substitute with sparkling water: Sparkling water can create a light and airy batter without the alcohol.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are softer and can be easier to handle for some people.

• corn tortillas - Substitute with lettuce wraps: Lettuce wraps offer a low-carb and gluten-free alternative.

• shredded cabbage - Substitute with shredded lettuce: Shredded lettuce provides a similar crunch and is more widely available.

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

• sour cream - Substitute with Greek yogurt: Greek yogurt is a healthier alternative with a similar creamy texture and tangy flavor.

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

• salsa - Substitute with pico de gallo: Pico de gallo is a fresh, chunky salsa that adds a burst of flavor and texture.

• salsa - Substitute with guacamole: Guacamole provides a creamy, rich alternative to salsa with a different flavor profile.

• chopped cilantro - Substitute with parsley: Parsley offers a similar fresh, green flavor without the distinct taste of cilantro.

• chopped cilantro - Substitute with basil: Basil can provide a unique twist with its sweet and slightly peppery flavor.

• lime - Substitute with lemon: Lemon provides a similar acidic and citrusy flavor that can brighten up the dish.

• lime - Substitute with vinegar: A splash of vinegar can add the necessary acidity if citrus is not available.

• Allow the fish fillets to cool completely before storing. This helps prevent 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, freeze them.
• To freeze, lay the fish fillets on a baking sheet lined with parchment paper and freeze until solid, about 2 hours.
• Transfer the frozen fish fillets to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of freshness. The fish fillets can be frozen for up to 2 months.
• When ready to reheat, preheat the 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.
• Store corn tortillas in a resealable plastic bag in the refrigerator for up to a week. For longer storage, freeze them.
• Keep shredded cabbage in an airtight container in the refrigerator for up to 5 days.
• Store sour cream and salsa in their original containers in the refrigerator, ensuring they are tightly sealed.
• Chopped cilantro can be stored in a damp paper towel inside a plastic bag in the refrigerator for up to a week.
• Lime wedges can be stored in an airtight container in the refrigerator for up to 3 days.

• Preheat your oven to 375°F (190°C). Place the fish strips on a baking sheet lined with parchment paper. Bake for 10-15 minutes until they are heated through and crispy again.

• 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 using a stovetop, heat a non-stick skillet over medium heat. Add a small amount of olive oil or vegetable oil. Place the fish strips in the skillet and cook for 2-3 minutes on each side until they are warmed through and crispy.

• To reheat the corn tortillas, wrap them in a damp paper towel and microwave for 30 seconds to 1 minute until they are soft and pliable. Alternatively, you can heat them directly on a dry skillet over medium heat for about 30 seconds on each side.

• For the shredded cabbage, sour cream, salsa, and cilantro, it’s best to keep them fresh. Simply assemble your tacos with the reheated fish strips and add the fresh toppings just before serving.

• Don’t forget to finish with a squeeze of fresh lime to bring all the flavors together!

• Mixing bowl: Used to combine the flour, baking powder, salt, and beer to create the batter for the fish.

• Whisk: Essential for gradually whisking the beer into the dry ingredients to achieve a smooth batter.

• Frying pan: Used to heat the oil and fry the fish strips until they are golden brown and crispy.

• Tongs: Handy for dipping the fish strips into the batter and placing them into the hot oil, as well as turning them while frying.

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

• Plate: Used to hold the paper towels and the fried fish strips as they drain.

• Knife: Necessary for cutting the fish into strips and chopping the cilantro.

• Cutting board: Provides a safe surface for cutting the fish and cilantro.

• Serving spoon: Useful for scooping and spreading sour cream and salsa onto the tacos.

• Lime squeezer: Helps to easily squeeze lime wedges over the assembled tacos.

• Serving platter: Ideal for arranging the warmed corn tortillas and all the toppings for easy assembly.

Prepare ingredients ahead: Measure and mix the flour, baking powder, and salt in advance. Pre-cut the fish fillets and store them in the fridge.

Use pre-shredded cabbage: Save time by buying pre-shredded cabbage instead of shredding it yourself.

Preheat oil: Start heating the oil while you prepare the batter to save time.

Assemble station: Set up an assembly line with tortillas, sour cream, salsa, cilantro, and lime wedges for quick taco assembly.