The Best Fish Tacos

by Julianne De Witt

May 5, 2021

On Tuesdays, I meet a good friend of mine for a lunch and a shop at our local public market. I always hit the fish store to pick up something fresh for dinner. Lately we’ve been all about the fish tacos, I mean who doesn’t love a good fish taco? This is my favourite recipe: beer-battered cod on warmed corn tortillas,  served with a light slaw and zesty chipotle crème fraîche. Don’t be intimidated, this recipe is pretty simple ( if you don’t mind a bit of chopping). Hope you love it!

The Best Fish Tacos

Crispy beer-battered tacos with a light slaw and a smoky chipotle crème fraîche. So delicious!
Course: Main Course
Servings: 6


  • large pot for deep frying
  • wire rack with paper towel underneath



  • 1 lb or 1/2 kg cod sliced into 1 inch (2 cm) strips
  • 1 cup all purpose flour
  • 3/4 tsp baking powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 1/4 cup beer
  • canola oil for deep frying
  • white corn tortillas


  • 1 cup red cabbage shredded
  • 1 cup green cabbage shredded
  • 1 jalapeno diced
  • 1 roma tomato chopped
  • 1/2 cup red onion diced
  • 1/2 cup cilantro chopped
  • 1 1/2 tbsp olive oil
  • juice of one lime
  • salt and pepper to taste

Chipotle Crema

  • 1/3 cup crème fraîche
  • juice of 1/2 lime
  • 1/4 tsp (or more) chipotle powder
  • salt to taste

Garnish (Optional)

  • guacamole
  • sliced radishes
  • chopped cilantro


  • Prepare the batter. Place flour, baking powder and seasonings in a large bowl. Add beer and stir to combine, Use a whisk if necessary to remove any lumps. Set aside.
  • Prepare the slaw. Add cabbage, jalapeno, tomato, onion and cilantro to a large bowl. Add olive oil, lime juice and salt and pepper. Stir to combine.
  • Prepare the crema. Combine crème fraîche, chipotle, lime juice in a small bowl. Season to taste with salt.
  • Prepare the fish. Heat canola oil in a large pot (I normally have an inch of oil in the pot). Oil is ready when you place a drop of batter into the oil and it starts to bubble up. Working in small batches, coat the fish in batter then place into oil and fry until batter is golden brown and fish is cooked through (approximately 2 - 3 minutes per side). Transfer cooked fish to wire rack to drain off excess oil.
  • Prepare the garnish, if using.
  • Heat up tortillas individually in a frying pan until lightly browned.
  • To serve, add some slaw to each corn tortilla, top with 1 to 2 pieces of fish, drizzle with crema and garnish. Enjoy!

). You’ll love this one!



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