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Loading...Bright, fresh, and crunchy, these California-style fish tacos pair crispy beer-battered cod with a tangy cabbage slaw, creamy lime crema, and a quick pico de gallo. Wrapped in warm corn tortillas, they capture the sunny, coast-inspired flavors that made the dish a West Coast classic.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings4
Yield4 servings (8 tacos)
Nutrition Facts
Per serving (estimated)
- 610 kcalCalories
- 32 gFat
- 6 gSaturated Fat
- 58 gCarbs
- 6 gFiber
- 7 gSugar
- 26 gProtein
- 780 mgSodium
- 720 mgPotassium
- 140 mgCalcium
- 3.5 mgIron
- 38 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the beer-battered cod
- 1 lb skinless cod fillets (or mahi-mahi), cut into 1-inch strips
- 1 cup all-purpose flour
- 1/3 cup cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 3/4 cup cold lager beer
- 3 cups vegetable or canola oil, for frying
For the cilantro-lime slaw
- 3 cups thinly shredded green cabbage
- 1/2 cup thinly shredded red cabbage
- 1/4 cup chopped fresh cilantro
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1 small jalapeño, seeded and minced
For the lime crema
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- 1 small garlic clove, grated
- 2 tablespoons chopped cilantro
- Pinch of salt
For the quick pico de gallo
- 1 cup diced ripe tomato
- 1/3 cup finely diced red onion
- 2 tablespoons chopped cilantro
- 1 tablespoon fresh lime juice
- 1/2 jalapeño, minced
- 1/4 teaspoon kosher salt
For assembly
- 8 small (6-inch) corn tortillas
- 1 ripe avocado, sliced
- Lime wedges, for serving
Directions
- Make the slaw: In a large bowl, whisk the mayonnaise, lime juice, honey, salt, and minced jalapeño. Toss with the green and red cabbage and cilantro. Cover and chill while you prepare the other components.
- Make the lime crema: In a small bowl, whisk together the sour cream, mayonnaise, lime juice, grated garlic, cilantro, and a pinch of salt until smooth. Refrigerate until ready to serve.
- Make the pico de gallo: Combine the tomato, red onion, cilantro, lime juice, jalapeño, and salt in a bowl. Stir gently and set aside to let the juices release.
- Prepare the batter: Heat the oil in a deep heavy-bottomed pot to 360°F (182°C). In a wide bowl, whisk the flour, cornstarch, salt, paprika, cayenne, and garlic powder. Pour in the cold lager and whisk just until a loose, shaggy batter forms — small lumps are fine.
- Fry the fish: Pat the cod strips very dry. Dip a few pieces at a time into the batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches for 3 to 4 minutes, turning once, until deeply golden and crisp. Transfer to a paper-towel-lined rack and immediately sprinkle with a pinch of salt.
- Warm the tortillas: Heat a dry cast-iron skillet over medium-high. Char each tortilla for 20 to 30 seconds per side until pliable and lightly blistered. Wrap in a clean towel to keep warm.
- Assemble the tacos: Spread a generous spoonful of lime crema down each warm tortilla. Top with a layer of slaw, then 2 to 3 pieces of crispy fish, a spoonful of pico de gallo, and a few avocado slices.
- Serve immediately with extra lime wedges and any remaining crema on the side.
Cook’s Notes
- Keep the beer very cold — it helps create a light, airy batter. Ice cubes added to the batter can mimic this effect if your lager has warmed up.
- Maintain oil temperature between 350–365°F; too cool and the fish absorbs oil, too hot and the batter browns before cooking through.
- For a lighter version, grill or pan-sear the fish with a spice rub instead of frying; the slaw and crema still deliver the signature California flavor.
- Double-dredging (flour, then batter, then back through flour) yields an extra-crispy crust if you have a few extra minutes.
- Use sturdy street-taco-size corn tortillas and warm them right before assembling so they don't crack when folded.
