These beer-battered fish tacos with chilli-lime crema are a quick and easy meal that is full of flavour and perfect on a warm summer’s evening served with an ice cold beer.
The countdown is majorly on now. T minus 15 days until we fly out of London. I’m internally stressing that there’s still so much to do, but at the same time I feel pretty calm about it all. Everything for the African part of the trip is ready to go, so it’s just the moving our life to Australia part to do. We’ve got boxes, which is a start. Now we just have to sort everything and pack it all up. To be fair, we don’t have heaps of stuff and no furniture is being shipped, so it’s pretty straightforward, but it’s just doing it all that is a little bit stressful. But we’ll get there.
Quick and easy dinners are definitely the key to staying cool, calm and collected at the moment, and these Beer-Battered Fish Tacos with Chilli-Lime Crema are super quick and easy to make. And they’re bloody delicious! The cabbage and fish bring a perfect crunch to the dish and the crema brings the an awesome mixture of creaminess, spiciness and acidity from the lime.
I didn’t discover ‘soft’ tacos until a visit to Mexico when I was 21. I’ve mentioned before what ‘Mexican’ food was like in Australia in the 90s. We had tacos and burritos. Tacos were hard shells made of corn, burritos were made using large flour tortillas. Flour tortillas came in one size. If you used chicken as the main protein with a flour tortilla you could call it a fajita, but that was as far as ‘Mexican’ food went back then.
So, no small flour tortillas growing up. Also, no fish in Mexican food. It was beef mince or chicken, that’s it. Fish tacos are something that didn’t enter my life until a few year ago. Boy, do I feel like we should’ve been introduced sooner. We can’t make up for those lost years. But that’s ok, I think we have plenty of good years ahead of us. Especially during summer, when fish tacos seem so much lighter and fresher and summery than any other type of taco. Even when the fish is battered. They’re quick, they’re easy, they’re light, they’re summery. Go make them right now!
Beer-Battered Fish Tacos with Chilli-Lime Crema
Prep Time: 15 minutes
Cooking Time: 5 minutes
½ cup sour cream
1 clove garlic, minced
Juice of one lime
2 tbsp Sriracha sauce (or to taste, more is better in my opinion!)
300-350g firm white boneless and skinless fish fillets (I used cod), cut into 2cm thick slices
1 cup plain flour
½ tsp salt
¼ tsp paprika
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp chilli powder
1 cup beer (I used pale ale)
¾ cup vegetable oil
½ small green cabbage, shredded
1 small avocado, sliced
4 small flour tortillas
1-2 limes, sliced into wedges, to serve
- Make crema: combine all ingredients in a small bowl. Set aside.
- For the beer-battered fish, combine the flour, salt, paprika, garlic powder, onion powder and chilli powder in a medium bowl. Add beer and whisk to form batter. It should be a similar consistency to pancake batter when the bubbles settle.
- Heat a medium frying pan over medium-high heat and add vegetable oil. When oil is starting to bubble, dip fish in batter and add to the frying pan. Cook fish for 4-5 minutes, turning halfway, until cooked through and golden. Remove to a paper-towel lined plate.
- While fish is cooking, heat tortillas for 30-40 seconds in the microwave. To serve, top tortillas with shredded cabbage, sliced avocado, cooked fish, chilli-lime crema and wedges of lime.