Mexican Fish Tacos

Mexican Fish Tacos


1 lb cod fillets or other firm white fish
1 cup flour
1 cup beer
2 and 1/2 tsp baking powder
1 small can of chipolte peppers in adobo
2 cups shredded cabbage
pico de gallo salsa (onions, tomatoes, cilantro, jalapenos, lime juice)
1 cup Mexican crema
1 cup sliced radishes
2 avocados, pureed
oil for deep frying
8-10 corn tortillas, lightly toasted

This method for fish tacos is authentic. Firm white fish is batter fried and served along with a variety of condiments that your guests may choose from.

  • To make the batter mix the flour, beer and baking powder. Mix well and let stand for 5 minutes.
  • Cut the fish fillets in 4 inch by 1 inch thick pieces.
  • In a sauce pan or deep fryer fill 1/3 full with oil and heat to 360 degrees.
  • While oil is heating place the tortillas on a baking and lightly toast in a 350 degree oven for several minutes.
  • Dip the fish pieces in the batter and allow the excess to drain. Fry in batches until all pieces are golden and crispy.
  • Place the can of chipolte peppers in a food processor  and process until smooth. Clean out food processor and add the avocado and process until very smooth.
  • Mean while assemble a condiment bar with each condiment in a separate bowl. Cabbage, radishes, chipolte sauce, crema, avocado and salsa.
  • Add 1 or two pieces of the fried fish to a tortilla and top with desired condiments.




15 min


15 min


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