Beer Batter Fish Tacos

If you like fish tacos, I strongly urge you to try this recipe for Beer Batter Fish Tacos. It's as delicious as it is colorful!

*Disclaimer - This recipe was originally published in 2013. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

Beer batter anything always gets my heart racing just a little. Well, maybe A LOT!

Even though my husband didn't go out and catch his own fish we enjoyed this recipe very, very much! I did however score a good catch at the grocery store when I purchased the codfish that I used in this recipe.  It's not nearly as exciting as catching your own, but it does get the job done. 🙂

TA-DA!  Just look at this beauty!!!  I love this picture so much I've even been using it as my screen saver! LOL

BEER BATTER FISH TACOS   

1 (12 ounces) beer
1 cup of all-purpose flour
1 teaspoon salt
½ teaspoon pepper
additional salt and pepper to season the fish
1 teaspoon smoked cumin
1 pound of cod (or fish or your own choosing), cut into 2" pieces
canola oil for frying

4 avocados, peeled and pitted
2 cloves garlic, minced
½ cup plain Greek yogurt
1 lime, zested then juiced
½ teaspoon salt
½ teaspoon black pepper
1-2 tablespoons chopped cilantro
2 tomatoes, seeded and chopped
1 teaspoon smoked cumin
½ teaspoon ground coriander
8 flour tortillas

- In a large shallow dish, mix together the flour, salt, pepper, cumin, and beer. The batter should be thick.
-Allow the batter to sit for a few moments while you cut the fish into 2" pieces.
 -Season the fish with additional salt and pepper.
-In a large, high-sided skillet or dutch oven, heat 3"-4" canola oil, so when you dip the handle of a wooden spoon into the oil thousand of tiny bubbles form around the spoon handle and float to the top.
-Meanwhile, add some of the cod chunks into the beer batter and toss to coat the fish liberally.
-Set the coated chunks aside and continue with the remaining fish.
-In batches, fry the coated fish in the canola oil until nice and deep golden brown.
-Remove fish with a slotted spoon and keep warm.
-Continue with the remaining fish.
-Mash the avocados in a large bowl.
-Add the yogurt, garlic, cilantro, lime zest and juice, salt and pepper, smoked cumin, and ground coriander.
-Mix well to combine.
-To serve, add some of the fish chunks to a flour tortilla, and top with the avocado sauce and the chopped tomatoes.

If you like fish tacos, I strongly urge you to try this recipe for Beer Batter Fish Tacos. It's as delicious as it is colorful!!!