Beer-Battered Fish Tacos

The kids and I used to go to Rubios every Tuesday for their Taco Tuesday specials to get discounts on their famous and delicious signature Baja style fish tacos. We were addicted to it and went every Tuesday for a few months until the kids asked me to recreate it at home.  After making it a couple times and seeing how easy it was to make, we haven’t had to go to Rubios often for our fish taco fix.

I love beer-battered fish tacos because of all the different and amazing textures in every taco.  In each bite, if done right, you can expect light, airy and crispy fish, crunchy cabbage and/or lettuce, soft and chewy corn tortillas, creamy and cool cream sauce, and other fresh toppings.  To me, that is a perfect bite.

This recipe has become a family favorite and perfect way to get kids to enjoy fish!  You can also make about 6-7 tacos with just two pieces of fish filet as well.

Ingredients

Fish

1 pound of tilapia fish filet, 1 1/2 inch pieces
1 teaspoon chili powder
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon cumin

Beer Batter

1 cup all-purpose flour
1 cup Mexican beer
1 teaspoon Kosher salt
1 teaspoon sugar
1/2 teaspoon baking powder
1/2 teaspoon black pepper
1/2 teaspoon granulated garlic

Sriracha Cream Sauce

1/4 cup sour cream
1/4 cup Best Foods Mayonnaise
1 tablespoon Sriracha sauce
1/2 Lime, juiced
1/2 teaspoon sugar, or more if necessary
pinch salt and pepper

Accompaniments

corn tortillas
shredded cabbage or lettuce
pico de gallo
sour cream
guacamole
hot sauce

Steps:

Season Fish – In a small bowl, combine chili powder, kosher salt, pepper, and cumin.  Mix well.  Place fish on a plate.  Pat dry the fish.  Season both sides of the fish with the seasoning.

Make Cream Sauce – In a medium bowl, add sour cream, mayonnaise, Sriracha sauce, lime juice, sugar, salt, and pepper.  Whisk until combined. Season to taste.

Make Batter – In a medium bowl, mix flour, salt, sugar, baking powder, pepper, and granulated garlic.  Gradually pour in beer and whisk until combined. Add fish into the batter and coat on both sides.

Fry Fish –  In a medium saucepan, over medium to medium-high heat, add enough vegetable oil for deep frying.  Heat the oil until 350 degrees.  Working in batches, fry the fish in the hot oil for about 3-4 minutes or until golden brown and cooked through.  Make sure you continue flipping during the cooking process.  Transfer fried fish onto a wire baking rack or a towel-lined plate. Repeat until all fish pieces are fried.

Assemble Taco – Place fried fish on a warmed tortilla.  Top with your favorite taco accompaniments and drizzle with cream sauce. EAT!

Tips:

• Any firm and mild white fish works for this recipe.
• If Mexican beer is unavailable, use any Lager.
• If you don’t have baking powder, it should be okay to leave out, but highly recommended!