Crunchy Fish Tacos
Recipe type: Main Dish/Seafood/Mexican
  • ¾ cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • 1 cup beer
  • ½ cup plain yogurt
  • ½ cup mayonnaise
  • 1 lime, juiced
  • 1 jalapeno pepper, minced
  • 1 teaspoon capers, minced
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon dried dill weed
  • ⅛ teaspoon ground cayenne pepper
  • 2 roma tomatoes, diced
  • 2-3 green onions, sliced
  • few splashes fresh lime juice
  • salt and pepper to taste
  • Coconut oil for frying (I recommend your pan has at least an inch of oil)
  • 1 pound cod fillets, cut into 2 to 3 ounce portions
  • 1 package whole wheat tortillas (or flour..whatever floats your boat)
  • 1 bag cole slaw mix (not coleslaw! you just want the shredded cabbage and carrots)
  1. To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
  2. To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
  3. Heat oil in a wide, shallow pan to 375 degrees F (it's helpful if you have a candy thermometer for this, but you could use an electric frying pan and set the temp or you can just put the oil over medium high heat and hope for the best like I did)
  4. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown only about 3 minutes each...the fish cooks fast, so don't panic. Drain on paper towels.
  5. Gently warm tortillas. I just threw mine directly onto my electric burner on medium heat for 10 seconds, then flipped it and gave it another 10 seconds on the opposite side. Perfection!
  6. To serve, place fried fish in a tortilla, and top with shredded cabbage, pico de gallo and white sauce.
Recipe by Daily Rebecca at