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Battered Fish Tacos

These crispy fish tacos are a refreshing and light summer meal – a great option for an outdoor BBQ.

35 minutes
15 minutes



  • 1 ½ cups all-purpose flour
  • 2 tablespoons cornstarch
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • 1 large egg
  • 2 tablespoons Dijon mustard
  • 12 ounces Mexican lager beer


  • 1 pound cod fillets, sliced into 2 inch pieces
  • 2 cups grapeseed or canola oil for frying
  • 2 cups shredded red cabbage
  • 1 cup shredded carrots
  • 1/2 cup thinly sliced onion
  • 1/2 cucumber slices
  • 2 limes, sliced into wedges
  • 8 corn tortillas
  • 1/3 cup chopped cilantro
  • 8 ounces HERDEZ® Cilantro Lime Salsa Cremosa
  • Hot sauce if desired


  1. In large bowl, combine flour, cornstarch, baking powder, salt, garlic powder, onion powder, black pepper and cayenne. Whisk in egg, mustard and beer until smooth. Cover and chill.
  2. In large skillet over medium heat, heat oil to 360°F.
Pat fish slices dry with paper towels. Dip fish into chilled batter to coat, shaking off excess. Fry fish 6 to 7 minutes, or until crispy and golden brown. Drain on paper towel lined plate.
  3. Warm corn tortillas on a preheated flat griddle. Keep tortillas warm in warmer or wrapped in a clean kitchen towel.
  4. Build tacos by adding 2 pieces of fried fish to each tortilla. Top fish with prepared cabbage, carrots, onion, chopped cilantro, salsa cremosa and lime. Finish with a couple of dashes of a spicy hot sauce if desired.