Beer Battered Baja Fish Tacos with Herb Yogurt Sauce

Fish tacos be are one of my favorite meals, especially when they’re freshly battered and served with herb yogurt sauce, pico de gallo, shredded cabbage and warmed flour tortillas.

Course taco

Cuisine Mexican

Keyword battered, beer, fish, greek yogurt, herb, seafood, taco

Prep Time 15

Cook Time 15

Servings

Calories 346kcal

Ingredients

For the beer battered fish:

1 pound halibut, or other white fish of choice
1 cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
½ teaspoon paprika
1½ cups Mexican beer
Vegetable oil, as needed, for frying

For herb the yogurt sauce:

1 cup Greek yogurt
2 tablespoons freshly squeezed lime juice
2 cloves garlic, minced
1 tablespoon chopped cilantro
½ teaspoon cumin
½ teaspoon dried oregano
¼ teaspoon dried dill
¼ teaspoon cayenne pepper

For serving:

Flour tortillas, warmed
3 cups shredded cabbage
1½ cups pico de gallo
Hot sauce of choice, I use Tapatio
Lime wedges

US Customary - Metric

Instructions

For the beer battered fish:

Slice the halibut into 8 equal filets. In a large mixing bowl whisk together the flour, salt, pepper, cayenne and paprika. Slowly add the beer while whisking until a batter forms.
In a heavy-bottomed saucepan or deep fryer add enough oil to fill 2-inches of the pan. Heat oil to 350ºF (180ºC).
Dip the fish in the batter so that it is entirely coated. Let the excess batter drip from the fish before adding it to the oil.
Fry until golden brown on both sides, about 5 minutes then use tons to remove to a paper towel lined plate to drain.

For herb yogurt sauce:

Stir all ingredients together until completely combined. Refrigerate until ready to use. The sauce can be made up to a day ahead of time

For serving:

Divide shredded cabbage among tortillas and spread a spoonful of the herb yogurt sauce on top followed by a slice of the fried fish.
Add pico de gallo on top and serve with hot sauce and limes on the side. Serve immediately.

Nutrition