Ers Best Fish Tacos in the World

Get ready to savor the ultimate taco night with "Ers Best Fish Tacos in the World," a dazzling combination of crispy beer-battered white fish, zesty slaw, and tangy lime crema, all wrapped in warm, soft corn tortillas. Perfectly seasoned with smoked paprika, garlic powder, and a dash of cayenne, the fish fillets are fried to golden perfection for that irresistible crunch. A vibrant slaw made with red cabbage, carrots, and cilantro adds the perfect fresh and tangy bite, while the homemade lime crema, lightly spiked with jalapeño, brings just the right amount of creamy heat. This quick and easy recipe, ready in just 35 minutes, is the ultimate way to enjoy restaurant-quality fish tacos at home—ideal for Taco Tuesday, summer gatherings, or anytime you crave a taste of coastal flavors. Serve with fresh lime wedges for a citrusy zing that ties it all together.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb White fish fillets (such as cod, halibut, or tilapia)
• 1 cup All-purpose flour
• 1 tbsp Cornstarch
• 1 tsp Baking powder
• 0.5 tsp Salt
• 1 tsp Garlic powder
• 1 tsp Smoked paprika
• 0.25 tsp Cayenne pepper
• 1 cup Beer (cold, preferably a light lager)
• 2 cups Vegetable oil (for frying)
• 8 Corn tortillas
• 2 cups Red cabbage (shredded)
• 1 cup Carrots (shredded)
• 0.25 cup Cilantro (fresh, chopped)
• 0.25 cup Mayonnaise
• 0.25 cup Sour cream
• 1 Lime (juice and zest)
• 1 tsp Honey
• 1 Jalapeño (finely chopped, optional)
• 0 Salt (for slaw and crema, to taste)
• 4 Fresh lime wedges (for serving)

Directions

Step 1

In a medium bowl, whisk together flour, cornstarch, baking powder, salt, garlic powder, smoked paprika, and cayenne pepper.

Step 2

Slowly pour in the beer while whisking until the batter is smooth and the consistency of pancake batter. Set aside.

Step 3

Cut the fish fillets into strips about 3-4 inches long and pat them dry with paper towels.

Step 4

Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 375°F (190°C).

Step 5

Dip each fish strip into the batter, letting excess drip off, and gently place it in the hot oil. Fry in batches to avoid overcrowding.

Step 6

Cook the fish for about 3-4 minutes per side, or until golden brown and cooked through. Remove and drain on a paper towel-lined plate.

Step 7

In a large bowl, combine shredded red cabbage, shredded carrots, and cilantro. In a small bowl, whisk together mayonnaise, lime juice and zest, honey, and salt to make the slaw dressing.

Step 8

Toss the slaw with the dressing until well coated. Set aside.

Step 9

In another bowl, mix sour cream, mayonnaise, lime juice, and jalapeño (if using) to create the lime crema. Season with salt to taste.

Step 10

Warm up the corn tortillas in a dry skillet or on a grill for 1-2 minutes per side until pliable.

Step 11

To assemble the tacos, place a few pieces of fried fish onto each tortilla. Add a generous helping of slaw on top and drizzle with lime crema.

Step 12

Serve immediately with fresh lime wedges and enjoy!

Nutrition Facts

Serving size	2410.7 grams (2410.7g)

Amount per serving	% Daily Value*
Calories	6643

Total Fat 546.50g	701%
Saturated Fat 81.90g	410%
Polyunsaturated Fat NaNg
Cholesterol 314mg	105%
Sodium 2777mg	121%
Total Carbohydrate 348.00g	127%
Dietary Fiber 45.50g	163%
Total Sugars 32.90g
Protein 135.90g	272%

Vitamin D 907IU	4536%
Calcium 632mg	49%
Iron 16mg	91%
Potassium 3693mg	79%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.8%

Protein: 7.9%

Carbs: 20.3%