Cooking Lucid
Fish Tacos
Beer-battered white fish fried until golden, tucked into corn tortillas with crunchy cabbage slaw and creamy chipotle sauce. Baja California's gift to taco lovers — light, crispy, and impossibly fresh.
Prep 20 min
Cook 15 min
Total 35 min
Serves 4
Ingredients
Step 1 — Make the slaw and sauce
- 3 cups shredded cabbage
- Juice of 2 limes
- 2 tbsp mayonnaise
- 1 tbsp sour cream
- 1 chipotle in adobo (minced)
- ½ tsp kosher salt
- ¼ cup fresh cilantro (chopped)
Step 2 — Fry the fish
- 1½ lbs cod or mahi-mahi fillets (cut into strips)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp kosher salt
- ½ tsp chili powder
- 1 cup beer (cold)
- Vegetable oil (for frying)
Step 3 — Assemble
- 12 small corn tortillas (warmed)
- Lime wedges
- Hot sauce
Instructions
- 1
Prepare slaw and sauce
Toss cabbage with lime juice and salt. Mix mayonnaise, sour cream, and chipotle for the sauce.
- 2
Batter and fry the fish
Whisk flour, baking powder, salt, chili powder, and beer until smooth. Heat oil to 375°F. Dip fish strips in batter and fry 3–4 minutes until golden and cooked through. Drain on paper towels.
- 3
Assemble tacos
Place fish in warm tortillas. Top with cabbage slaw, chipotle sauce, and cilantro. Serve with lime wedges and hot sauce.
Nutrition per serving: 390 cal · 28g protein · 38g carbs · 14g fat · 4g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
