Crispy Fish Tacos with Jalapeño Sauce
Total Time
30 minutes
Prep Time
15 mins
Cook Time
15 mins
Rating
4.8 out of 5 stars
(23)
Ingredients
12 tacos
- 1 large jalapeño
- 1 cup cilantro leaves
- 1/4 cup green onions
- 1/4 cup oil
- 1/4 cup Greek yogurt
- 1/4 cup water
- 1/2 avocado
- 1/2 teaspoon salt
- 2 lbs. firm white fish like cod
- 1 cup flour
- 1/4 cup + 2 tablespoons cornmeal
- 1/4 cup cornstarch
- 1 teaspoon chili powder or spicy seasoning
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup light beer, such as Corona
- 1 egg, beaten
- vegetable oil for frying
- 12 flour or corn tortillas
- cilantro for topping
- Cotija cheese for topping
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Preparation
Chef’s notes
About the flour:
I’ve used both whole wheat flour and white flour. White flour is more traditional but whole wheat works, and that’s what’s pictured here. The cornmeal adds a unique texture but you could use flour in its place for a more traditional beer-battered fish texture.
About the batter:
If the batter sits for a while, the cornmeal will sink to the bottom. Stir it up again to get everything mixed before dipping the fish in it.