Crispy Fish Tacos
Beer-battered fish with tangy slaw and chipotle crema in warm corn tortillas
By RecipesQueen Kitchen • June 10, 2026
Baja-style fish tacos are summer perfection — crispy, beer-battered white fish in warm corn tortillas with a crunchy cabbage slaw and smoky chipotle crema.
The beer batter should be light and bubbly — use a cold light beer and don't overmix. Some lumps are fine.
Double-stack the corn tortillas so they don't fall apart under the weight of the fillings.
Ingredients
- 1 lb white fish fillets (cod or mahi-mahi)
- 1 cup flour (batter)
- 1 cup cold beer
- 1 tsp baking powder
- 8 small corn tortillas
- 2 cups shredded purple cabbage
- 1/4 cup sour cream
- 1 tbsp chipotle in adobo, minced
- 1 whole lime
- oil for frying
Instructions
- 1
Make chipotle crema: mix sour cream, chipotle, and lime juice.
- 2
Make batter: whisk flour, baking powder, salt, and cold beer until just combined.
- 3
Cut fish into strips. Dip in batter and fry at 375°F until golden and crispy, about 3-4 minutes.
- 4
Warm tortillas. Fill with fish, cabbage slaw, and chipotle crema.
- 5
Squeeze fresh lime over the top. Serve with extra lime wedges.
