Fried Fish Tacos

Total Time: Prep: 25 min. + chilling Cook: 5 min./batch,Makes: 6 servings

This fried fish taco recipe is easy to make for dinner any night of the week. Use cod, halibut, walleye or any flaky whitefish that can stand up to a good beer batter and hot oil. Serve with crunchy cabbage and warm tortillas.—Taste of Home Test Kitchen


  • 2 cups shredded cabbage
  • 3 tablespoons mayonnaise
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons sour cream
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • Oil for deep-fat frying
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 cup very cold beer or nonalcoholic beer
  • 1 pound cod fillets, cut into 1-inch strips
  • 6 corn tortillas (6 inches), warmed
  • Optional toppings: Diced tomatoes, sliced avocado, pickled red onion


  1. In a small bowl, combine the first 7 ingredients. Refrigerate, covered, at least 30 minutes. Meanwhile, in an electric skillet or deep-fat fryer, heat oil to 375°. In a shallow bowl, combine flour, baking powder, salt and cayenne pepper. Stir in beer until smooth. In batches, dip fillets in batter; allow excess to drip off.
  2. Fry fish in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve in tortillas with cabbage mixture. Top with tomato, avocado and onion, if desired.


1 taco: 303 calories, 15g fat (2g saturated fat), 35mg cholesterol, 448mg sodium, 26g carbohydrate (4g sugars, 2g fiber), 15g protein.

See also  Seafood Enchiladas

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