It’s the rare Taco Tuesday that falls on Cinco de Mayo! To celebrate, I made beer-battered fish tacos with a spicy sauce from scratch. Now, it might not be the most elegant-looking member of the taco family, but it certainly was delicious!
This year, I made our family’s favorite fish tacos for our Cinco de Mayo feast. I also made Horchata for the first time (which the children really liked, even though I was afraid they’d think it was too different), and a chocoflan for dessert. Of course, there were also margaritas for those of us old enough to drink!
This is probably our family’s favorite Mexican recipe…it is almost guaranteed to make an appearance for birthdays (especially Ryan’s and Ladybug’s), Cinco de Mayo, and other holidays/celebrations (like Father’s Day) throughout the year! We like it so much that I always double the recipe, and sometimes, I have to make a triple batch! The fish is great on its own, if tacos aren’t your thing, and the cabbage mixed with the sauce also makes a nice salad on its own…I love a versatile recipe!
For the tacos:
- 1 cup flour, plus extra for lightly dusting the fish
- 2 Tbsp. cornstarch
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 1 cup beer
- 1 lb. cod or tilapia fillets, cut into small chunks
- oil for frying
- shredded purple cabbage
For the sauce:
- 1/2 cup plain yogurt
- 1/2 cup mayonnaise
- 1 lime, juiced
- 1 minced jalepeno
- 2 tsp. minced capers
- 1/2 tsp. dried oregeno
- 1/2 tsp. cumin
- 1/2 tsp. dried dillweed
- 1/2 tsp. cayenne pepper
To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don’t worry about a few lumps).
To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
Heat oil in deep pan or deep-fryer to 375 degrees.
Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Serve in tortillas and top with shredded cabbage and white sauce.