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Beer Battered Fish Tacos with Chipotle Crema

Yields12 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins

 ½ cup Dark Mexican beer
 ½ cup Flour
 ¼ tsp Salt
 1 lb White fish filets (such as cod or halibut), cut in 1 ½” pieces
 Vegetable oil for frying
 12 El Comal Soft Taco Flour Tortillas
 Shredded cabbage
 Chopped tomato
 Lime juice
 Chipotle crema
Chipotle Crema
 Makes 1 ½ cups
 1 cup Mexican crema
 3 Chipotle chiles in adobo + 1 tablespoon adobo
 Juice of 1 lime

Whisk together, beer, flour and salt in a large bowl.


Heat 1 ½ inches of oil in depth in a large skillet over medium heat.


Dip fish pieces in batter, covering evenly. Working in batches, immediately transfer to hot oil. Fry for 2 minutes or until golden brown. Transfer to paper towel lined plate to absorb any excess oil.


Heat tortillas. Place a few pieces of fish, top with cabbage, tomato, cilantro a sprinkle of lime juice and a drizzle of chipotle crema.

Directions for Chipotle Crema:

Place all ingredients in a blender or food processor. Blend until smooth. Transfer to a serving bowl.

Nutrition Facts

Servings 12