These crispy fish tacos with shredded cabbage and a spicy homemade white sauce are just delicious! Serve with homemade pico de gallo and lime wedges to squeeze on top.
Ingredients
- all-purpose flour: 1 cup
- cornstarch: 2 Tbsp
- baking powder: 1 tsp
- salt: 0.5 tsp
- beer: 1 cup
- egg: 1 piece
- plain yogurt: 0.5 cup
- mayonnaise: 0.5 cup
- lime: 1 piece (juiced)
- jalapeño pepper: 1 piece (minced)
- capers: 1 tsp (minced)
- ground cayenne pepper: 1 tsp
- oregano: 0.5 tsp (dried)
- ground cumin: 0.5 tsp
- dill weed: 0.5 tsp (dried)
- quart oil for frying: 1 piece
- cod fillets, cut into 2 to 3 ounce portions: 1 pound
- all-purpose flour: 2 Tbsp (or more if needed)
- corn tortillas: 1 pack (12 ounce pack)
- medium head cabbage: 0.5 piece (shredded)
Metric Conversion
Stages of cooking
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Make beer batter: Combine flour, cornstarch, baking powder, and salt in a large bowl. Blend beer and egg in a separate bowl, then quickly stir into flour mixture until combined with a few lumps remaining. Dotdash Meredith Food Studios
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Make white sauce: Mix together yogurt and mayonnaise in a medium bowl. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeño, capers, cayenne, oregano, cumin, and dill. Dotdash Meredith Food Studios
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Start fish tacos: Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
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Dust fish pieces lightly with flour. Set aside. Dotdash Meredith Food Studios
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Dip floured fish pieces into beer batter. Set aside. Dotdash Meredith Food Studios
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Fry in hot oil until crisp and golden brown. Drain on paper towels. Lightly fry tortillas in hot oil until just crisped, but not too crisp. Drain on paper towels. Dotdash Meredith Food Studios
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Place fried fish in tortillas; top with shredded cabbage and white sauce. DOTDASH MEREDITH FOOD STUDIOS
