Beer Battered Fish Tacos

Taco night just leveled up with these fried fish tacos. Beer Battered Fish Tacos are topped with shredded red cabbage, Chimichurri Aioli and fresh jalapeños for the perfect mix of crunch and flavor. Talk about a tasty meal! Life is good with a beer battered fish taco in hand, and we think your family and friends will agree.
Prep 20 Minutes
Total Time 50 Minutes
Servings 8

Ingredient List

Chimichurri Aioli

  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1/3 cup packed fresh parsley
  • 3/4 cup packed fresh cilantro
  • 1 small clove garlic, crushed
  • 1/2 cup mayonnaise

Crispy Fish Filling

  • Vegetable oil for deep frying
  • 1 cup Gold Medal™ all-purpose flour
  • 1 1/4 cups Mexican beer
  • 1 lb firm white fish fillets (such as cod)
  • 1 teaspoon coarse sea salt

Tortillas and Toppings

  • 8 taco shells from 1 box (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count)
  • 1 cup shredded red cabbage
  • 2 jalapeño chiles, thinly sliced
  • 1 lime, cut into wedges
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Recipe Continues Below

Preparation

  1. In food processor, place Chimichurri Aioli ingredients. Cover; process, using quick on-and-off motions, until smooth. Empty into bowl, and refrigerate until ready to serve.
  2. In deep fryer or heavy saucepan, heat at least 2 inches oil to 350°F. While oil is heating, mix flour and beer in medium bowl. Cut fish fillets into cubes. Dip cubes into batter, and fry fish in batches, about 3 minutes per side, until golden brown and cooked through. Drain on paper towels; sprinkle lightly with salt.
  3. Fill each taco shell with fish, cabbage, a dollop of aioli and chiles. Serve with lime wedges.

Expert Tips

  • For a fun variation on this beer batter fish taco recipe, try substituting Old El Paso™ flour tortillas for the Stand 'N Stuff™ taco shells.
  • Your family will love this Chimichurri Aioli. If you have any left from your beer batter fish tacos, cover and refrigerate to use later with fish, meat and veggies.
  • Make this Beer Battered Fish Tacos recipe even easier by purchasing bagged, pre-shredded cabbage.

Nutrition

  • 1 Taco Calories 380 (Calories from Fat 210);  Total Fat 23g (Saturated Fat 3 1/2g ,Trans Fat 1g);  Cholesterol 40mg;  Sodium 650mg;  Potassium 260mg;  Total Carbohydrate 25g (Dietary Fiber 1g ,Sugars 0g);  Protein 14g
  • % Daily Value: Vitamin A 10%;  Vitamin C 15%;  Calcium 6%;  Iron 8%
  • Exchanges: 1 1/2 Starch;  1 1/2 Lean Meat;  3 1/2 Fat
  • Carbohydrate Choice: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet

Ratings and Reviews

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