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Beer Battered Fish Tacos with Avocado Crema - CookingBride.com
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5 from 1 vote

Beer Battered Fish Tacos with Avocado Crema

Love fish tacos? Definitely put these easy fish tacos on your list. Flaky white fish is battered in a flavorful beer batter, fried until golden brown, and served with a cool and creamy avocado crema sauce.
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 people
Author Lisa B.

Ingredients

Beer Battered Fish:

  • 1 ½ cups all-purpose flour divded
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1 cup beer
  • 1 pound bream cleaned and fileted (you can also substitute any firm white fish)
  • Vegetable oil for frying
  • Taco shells hard or soft

Avocado Crema:

  • 1 avocado pitted
  • 2 tablespoon buttermilk
  • 1 Tablespoon sour cream
  • Juice of 1/2 lime
  • Hot sauce to taste
  • Salt and pepper to taste

Black bean and corn salsa:

  • 1 bunch fresh cilantro more for garnish
  • 5-6 Roma tomatoes
  • 1 medium yellow onion
  • 1 tablespoon garlic powder
  • 1 15-oz. can whole kernel corn, drained
  • 1 15-oz. can black beans, drained
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  • In a medium mixing bowl, combine 1 cup of flour, paprika, chili powder, cumin, and salt. Add beer and stir until combined. Set aside and allow to sit for 30 minutes.
  • In the meantime, prepare the fish by cutting into bite-sized pieces. Pat the fish dry then coat with the remaining half cup of flour. Toss fish into beer batter mixture and stir gently until fish is well-coated.
  • Heat oil in large skillet to 375 degrees. Add fish in batches, frying until coating is golden brown and fish is cooked through, about 3-5 minutes. Remove fish from hot oil and drain on paper towels. Season with additional salt and pepper if needed.
  • Place the avocado in in the bowl of a blender or food processor. Add buttermilk, sour cream, hot sauce, and lime juice. Process until ingredients are combined and texture is smooth. Pour into a small bowl for dipping or garnishing.
  • To prepare the salsa, wash cilantro and remove stems. Roughly chop tomatoes and onion and place in a food processor along with cilantro. Process until slightly chunky and ingredients are well incorporated. Transfer mixture to a large bowl. Stir in garlic powder, corn, black beans, and olive oil. Season with salt and pepper.
  • Heat tortillas in the microwave for 10 seconds until warm and soft. Place a few nuggets of fried fish down the center, top with salsa and finish with avocado crema. Top with addition chopped cilantro if desired.