Fish Tacos Recipe

5 stars is not high enough for this recipe. I give it 100 stars!! Yum, Yum Yummy! I cannot believe how delicious the beer batter was. It's such a simple recipe, but it's so light and crispy and scrumptious. The white sauce was very, very good...hmm, I'm sorry, I meant to say excellent! I used sourcream instead of yogart. I was leery of the capers..because I don't like them, so I minced the heck out of them so they would just kinda get lost in the sauce and provide flavor. I used 1/2 of the cayenne pepper, because that would be just too hot for my kids, and it had plenty of kick, and my kids still complained. I made a double batch of the white sauce, and I am so glad I did, because we lapped up just about ever bit I made. I also made up some fresh Pico De Gallo..it's simple to make and you can find that recipe everywhere on line. It added such a freshness to this meal. It was nice to make something for dinner tonight that I didn't open a jar or some pre made thing. I prepared everthing from scratch except for the corn tortillas. I used the corn tortillas and soft fried them..they were perfect. OH MY GOD, I can't wait to make these again. Be sure to make the sauce ahead of time so it will have time for all those ingredients to blend. I gave it 8 hours, but at least 2 would be sufficient.Try this recipe, it is worth the time and effort, and the batter would be terrific in many other types of things to fry.

I've made this recipe as is with the fried fish and it is great, but I have also grilled the fish and it has come out even more tasty. I marinate the fish in lime and a bit of jalapenos to add flavor, and just dust with chili powder and salt before grilling. They come out moist and tasty, and best of all healthier! I also suggest using cabbage slaw mixture instead of just straight cabbage. It adds color and flavor as well. The sauce is amazing as is though. None of the flavors are too overpowering, and it's so tangy on the fish, a perfect combination!

I am also from San Diego, I went to high school next to Rubio's #1 when it first opened in '83, and I have enjoyed 15-20 trips to Baja will many scrumptious fish tacos, which are a favorite of mine. This recipe is very good but not the most Baja style authentic, which is both very good and only mildly bad. It is great in the case of the sauce (definitely use crema/sour cream), which is similar but packs a much better flavor due to the added dill/cumin/oregano. It is fantastic. Using crema I made several spice variations with and without the cumin and dill and it was best as written with the slight addition of 1/2 Tbsp sugar and 1/4 tsp MSG. The batter is good but not great in my opinion and not authentic: it was too puffy and bread-y and hid the flavor of the fish. So I also did a taste test with this other beer batter recipe that turned out far better and more authentic: 2 tsp garlic powder, 1/2 teaspoon Mexican oregano , 1/2 teaspoon salt, 1/2 tsp black pepper, 1 teaspoon yellow mustard, 1 teaspoon chicken bouillon, 1 cup beer, 1 teaspoon baking powder, 1 cup all-purpose flour. I also added 1/4 tsp MSG. I also cut the size of the fish pieces way back to 1 - 1 1/4 oz pieces so they did not crowd the tortilla, cabbage, salsa and guacamole. Even without the corn starch these were very crunch. With my changes this was 6 stars!

This is by FAR the best recipe of any kind that I have found online! It is BEYOND delicious and it is mine and my husband’s all time favorite homemade meal! I have made this countless times over the years, and pretty much have it memorized at this point! I follow the recipe almost exactly, omitting the jalapeño because I can’t do spicy very well. I also use a coleslaw package mix (without the dressing) and sauté it with a little butter to soften but still have some crunch. I would HIGHLY recommend doubling the white sauce because IT IS THAT GOOD! Do not let this recipe intimidate you; it is fantastic and worth the little extra time to prep and cook. If you’re worried about spice, just omit the jalapeño. And do not be afraid of using the capers! They make the white sauce outstanding! Cannot gush over this recipe enough. FABULOUS

The batter was a little too thick at first so I thinned it out with more beer. Perfect tacos! We doubled up the tortillas after warming them one at a time on a cast iron skillet and putting them in the oven to keep warm. Doubling them helps keep everything from falling apart.

I made some changes on the fly, but the essence was there. The white sauce was incredible. I don;t remember all the changes, but among them was using less beer, no Cayenne Pepper, just regular pepper, not an entire jalapeño, only half of it. I used fresh oregano and fresh dill, instead of dry, since I had them in the garden. And I did it with haddock instead of cod, because that was the best offer that day, and the fish that looked better. And, a major one, lemons instead of limes. That could be considered a sin for this, but limes are not allowed in my kitchen for the moment, and lemons did fine. And the most important conclusion: It came out great. One of the best fish tacos I have ever had.

I’m not one for spicy food so omitted the jalapeño and reduced the cayenne. Mixed the sauce and since I’m also not a crunchy cabbage fan I mixed a half bag of coleslaw mix with most of the sauce to sit overnight. Left out just enough to sauce to drizzle on top. Also used frozen breaded cod from Walmart for convenience and soft flour taco shells leftover from a taco kit. It sounds like a lot of changes but it was mostly shortcuts to make it easier. Still amazing and will do again! Thanks for the recipe.

The sauce is the best! I have made this using fish sticks when I am in a hurry and also Trader Joe’s battered fish nuggets and it is still so good. The sauce really makes this dish. I made this today and did not realize that I was low on mayonnaise so I added some Caesar salad dressing to the yogurt and mayo blend and it was still outstanding. 5 stars!

We found the fish to be slightly bland by itself but all of that changed once we drizzled the white sauce over the top! I cut the cayenne pepper in half and omitted the jalapeño since our young kids can’t handle spicy food. I think next time I’ll try grilling or baking the fish as a healthier option, but the fish is definitely good fried!

Ten years later I find myself coming back to this recipe. I substituted the cayenne for smoked paprika, the yogurt for sour cream, added salt to the fish. Served with a cabbage slaw dressed with lime juice, cilantro and salt. My dh said tasted better than at the Mexican place we like.

The white sauce is amazing!! I baked Schwan's frozen beer battered cod fillets instead of using the steps in the recipe. I had the fillets on hand, so just used them. But my husband and I loved the sauce! Will definitely be making this again.

I made the sauce above along with the All Recipes blackened tilapia instead of batter fish and it was delicious. The only thing omitted from this recipe was the dill(I'm out) The only substitutions for the blackened tilapia were smoked paprika instead of paprika and lime instead of lemon. I also prefer soft shell. The best fish tacos I've ever made!

Didn’t fry corn tortillas, just browned them in a dry pan. Otherwise followed the recipe. Im not a great cook, but this was pretty easy to prep and cook. We loved it and will make it again.

I’ve made these tacos so many times over the years. Always a hit. The sauce is really good with these as well. I’ve even subbed shrimp (seasoned the same and they are super yummy too”.

I used cod for this recipe and non alcoholic beer. Turned out wonderful and Crispy, light . The sauce was flavorful I did add 2 tablespoon minced onion added 1 tbsp sour cream which made a good consistency. Then used a emersion blender to make it smooth. For those saying batter was soupy you can add an extra tablespoon of flour at a time to thicken batter up a bit. I will be making this again my family loved it. Thank you.

Easy and delicious. Daughter made an avocado crema with blended cottage cheese, avocado , lime juice and zest. Delish

Amazing!

Quick, satisfying, and insanely flavorful.

Love this great recipe. It is a keeper.

I’m not sure what happened but our batter was like pancake mix and almost tasted like it once fried. They weren’t crispy. We ended up using lots cornstarch, ice water with a few tablespoons of this batter to make it crispy. I didn’t see where it said to season anything so they were pretty bland until we added our homemade salsa and mexicana crème. Any suggestions..?