Rating: 4.5 stars 4.7
2853 Ratings
  • 5 star values: 2255
  • 4 star values: 440
  • 3 star values: 107
  • 2 star values: 34
  • 1 star values: 17

These fish tacos taste just like home. I'm from San Diego, but we live in the South now, and nobody has heard of fish tacos here! Serve with homemade pico de gallo and lime wedges to squeeze on top.

Recipe Summary

40 mins
20 mins
1 hr


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Beer Batter:
White Sauce:
Fish Tacos:


Instructions Checklist
  • Make beer batter: Combine flour, cornstarch, baking powder, and salt in a large bowl. Blend beer and egg in a separate bowl, then quickly stir into flour mixture until combined with a few lumps remaining.

  • Make white sauce: Mix together yogurt and mayonnaise in a medium bowl. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeño, capers, cayenne, oregano, cumin, and dill.

  • Start fish tacos: Heat oil in a deep-fryer to 375 degrees F (190 degrees C).

  • Dust fish pieces lightly with flour. Dip into beer batter, then fry in hot oil until crisp and golden brown. Drain on paper towels.

  • Lightly fry tortillas in hot oil until just crisped, but not too crisp. Drain on paper towels.

  • Place fried fish in tortillas; top with shredded cabbage and white sauce.

Editor's Notes:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

409 calories; protein 17.3g; carbohydrates 43g; fat 18.8g; cholesterol 54.3mg; sodium 406.5mg. Full Nutrition