Fish Tacos
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • ½ cup plain yogurt
  • ½ cup mayonnaise
  • 1 lime, juiced
  • 1 jalapeno pepper, minced
  • 1 teaspoon minced capers
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon dried dill weed
  • 1 teaspoon ground cayenne pepper
  • 1 cup all-purpose flour, plus extra for dusting the fish
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • 1 cup beer
  • 1 quart oil for frying
  • 1 pound cod fillets, cut into small portions (basically cut to the size you want in your tacos)
  • 1 (12 ounce) package corn tortillas
  • ½ head cabbage, finely shredded
  • pico de gallo
White Sauce
  1. Stir together all ingredients (from the yogurt to cayenne pepper). Adjust seasonings to taste. Keep chilled.
  2. At this point, start to heat your oil for frying. You want it at a temperature of 375F.
Beer Battered Fish
  1. In a large bowl, stir together the flour, baking powder, salt.
  2. In a separate bowl, whisk the egg and the beer together. Stir this into the flour mixture until combined.
  3. Roll/coat your fish pieces in some flour, then dip into your beer batter. Deep fry in oil until a beautiful golden brown and crispy. Let them dry on a plate with paper towel.
  4. Assemble tacos: Place one fried fish on a corn tortilla, top with pico de gallo, cabbage, and drizzle on some white sauce to taste.
  5. Optional toppings: sliced avocado and shredded mexican blend cheese.
Recipe by Cake Student at