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Beer Batter Fish Tacos with Avocado Crema

Prep 30 min
Cook 60 min
Servings 6

Crispy fish with a light Corona Premier batter, topped with tangy avocado crema. This is what taco dreams are made of.

Ingredients

  • 2 pounds of white cod fish fillet (tilapia and mahi-mahi also work)
  • 1 cup of all purpose flour
  • 1 tsp. of black pepper
  • 1 tsp. of salt
  • 1 tsp. of garlic powder
  • 1 tsp. of paprika
  • 2 large beaten eggs
  • 1 1/3 cups of Corona Premier
  • canola oil for frying
  • 6 flour or corn tortillas
  • bunch of cilantro

AVOCADO CREMA

  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 mashed ripe avocado
  • 1/4 cup fresh lime juice
  • salt and pepper
Print Recipe

Directions

  • Add oil to a large, heavy bottomed pot or deep fryer till it's about 2 to 3 inches deep. Heat oil to 375 degrees F.
  • Meanwhile, cut fish into stick shapes, about 1 inch wide and 3 inches long. Pat dry with paper towels and season with salt and pepper.
  • To make the beer batter, whisk together the flour, garlic powder, paprika and seasoned salt. Stir in the lightly beaten egg, then gradually whisk in the beer until the batter forms and is no longer lumpy.
  • Quickly dip the fish one piece at a time into the batter, then place in the hot oil. Cook for 3 to 4 minutes, or until the fish is a nice golden brown. Drain on a wire rack and enjoy while hot!
  • For the avocado crema:
    • 1/2 cup sour cream
    • 1/2 cup mayonnaise
    • 1 mashed ripe avocado
    • 1/4 cup fresh lime juice
    • salt and pepper

ASSEMBLE THE TACOS

  • Warm the tortillas on both sides with a non-stick pan or a grill.
  • Add the avocado crema in the tortilla first.
  • Add the fish.
  • Top the fish with chopped cilantro.

Beer Batter Fish Tacos with Avocado Crema

Crispy fish with a light Corona Premier batter, topped with tangy avocado crema. This is what taco dreams are made of.

prep 60 min
cook 30 min
servings 6

Ingredients

  • 2 pounds of white cod fish fillet (tilapia and mahi-mahi also work)
  • 1 cup of all purpose flour
  • 1 tsp. of black pepper
  • 1 tsp. of salt
  • 1 tsp. of garlic powder
  • 1 tsp. of paprika
  • 2 large beaten eggs
  • 1 1/3 cups of Corona Premier
  • canola oil for frying
  • 6 flour or corn tortillas
  • bunch of cilantro

AVOCADO CREMA

  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 mashed ripe avocado
  • 1/4 cup fresh lime juice
  • salt and pepper

Directions

  • Add oil to a large, heavy bottomed pot or deep fryer till it's about 2 to 3 inches deep. Heat oil to 375 degrees F.
  • Meanwhile, cut fish into stick shapes, about 1 inch wide and 3 inches long. Pat dry with paper towels and season with salt and pepper.
  • To make the beer batter, whisk together the flour, garlic powder, paprika and seasoned salt. Stir in the lightly beaten egg, then gradually whisk in the beer until the batter forms and is no longer lumpy.
  • Quickly dip the fish one piece at a time into the batter, then place in the hot oil. Cook for 3 to 4 minutes, or until the fish is a nice golden brown. Drain on a wire rack and enjoy while hot!
  • For the avocado crema:
    • 1/2 cup sour cream
    • 1/2 cup mayonnaise
    • 1 mashed ripe avocado
    • 1/4 cup fresh lime juice
    • salt and pepper

ASSEMBLE THE TACOS

  • Warm the tortillas on both sides with a non-stick pan or a grill.
  • Add the avocado crema in the tortilla first.
  • Add the fish.
  • Top the fish with chopped cilantro.

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