Best 4 Baja Beer Battered Tilapia Great For Fish Tacos Recipes

Indulge your taste buds in a delectable journey with our curated guide to crafting the perfect baja beer battered tilapia, a culinary masterpiece ideal for tantalizing fish tacos. Discover the secrets to creating a crispy, golden-brown crust that envelops the tender, flaky tilapia, while the tantalizing flavors of the baja beer batter infuse every bite with a harmonious blend of sweet, savory, and slightly hoppy notes. This article will unveil the culinary techniques and ingredient combinations that transform humble tilapia into an extraordinary dish, allowing you to impress your friends and family with a memorable taco experience.

Here are our top 4 tried and tested recipes!

BAJA STYLE FISH TACOS

Baja Style Fish Tacos image

Provided by Marcela Valladolid

Categories main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup dark Mexican beer*
1/3 cup mayonnaise
2/3 cup Mexican crema** or sour cream
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons water
Salt and freshly ground black pepper
Oil, for frying
1 cup all-purpose flour
1 teaspoon salt, plus more for seasoning
2 pounds skinned halibut cut into 5 by 1/2-inch strips
Freshly ground black pepper
Corn tortillas
2 cups shredded cabbage
2 cups tomatillo salsa (store-bought or homemade) for garnish, optional
Pickled jalapenos, for garnish, optional

Steps:

For the Beer Batter:
Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
For Cream Sauce:
Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
For the Fish:
In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.
*Cook's Note: Crack open a cold Mexican cerveza like a Negra Modelo or a 2 Equis (XX) Amber to make this tasty beer batter, which will change the way you think about fried fish! You can use it for vegetables, too.
**Cook's Note: Mexican Crema is Mexico's version of creme fraiche and is found at many supermarkets and can easily be substituted with sour cream.

BAJA STYLE FISH TACOS

Baja Style Fish Tacos image

I came up with this recipe after having fish tacos from a street vendor in Ensenada, Mexico. It is the closest to authentic I have found. Salsa can be made a day in advance for flavors to blend.

Provided by Nancy Kopperud

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 12

Number Of Ingredients 16

Ingredients

6 tomatoes, diced
1 small onion, diced
½ cup chopped fresh cilantro
2 tablespoons canned diced jalapeno peppers, or more to taste (juice reserved)
½ teaspoon garlic salt
½ lime, juiced
3 cups coleslaw mix
3 tablespoons ranch dressing
2 cups vegetable oil for frying
1 (9 ounce) box batter mix (such as Shore Lunch®)
1 (12 fluid ounce) can or bottle Mexican beer
24 corn tortillas
1 pound cod fillets, cut into 2-inch chunks
2 cups shredded Mexican cheese blend
2 limes, sliced into wedges
1 dash chile-garlic sauce (such as Sriracha®)

Steps:

Mix tomatoes, onion, cilantro, jalapeno peppers, 1 tablespoon juice from jalapeno peppers, and garlic salt in a bowl; squeeze 1/2 lime over salsa fresca. Cover bowl with plastic wrap and refrigerate while preparing fish.
Toss coleslaw mix with ranch dressing in a bowl; set aside for flavors to blend.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Stir batter mix and beer together in a bowl. Wrap corn tortillas in wet paper towels and set aside.
Dip cod in the batter mix; fry coated cod in batches in the hot oil until cod is cooked through and coating is brown, 4 to 5 minutes. Remove cod with a slotted spoon and drain on a paper towel-lined plate.
Microwave corn tortillas on high until warmed, about 1 minute.
Stack two tortillas on a plate; top with fish, a sprinkle of Mexican cheese, coleslaw mixture, salsa fresca, and a squeeze from lime wedge. Drizzle with chile-garlic sauce. Repeat with remaining ingredients.

Nutrition Facts : Calories 422.6 calories, Carbohydrate 50.8 g, Cholesterol 38.7 mg, Fat 17.6 g, Fiber 5.3 g, Protein 16 g, SaturatedFat 6.6 g, Sodium 442.9 mg, Sugar 3.1 g

BAJA BEER-BATTERED TILAPIA (GREAT FOR FISH TACOS)

Baja Beer-Battered Tilapia (Great for Fish Tacos) image

This recipe is a healthful version of the battered, deep-fried and crispy fish at Rossy's Tacos in Baja California. I have never had their fish tacos, but this recipe sound great as a main dish or in a taco. From eatingwell.com .

Provided by Tee Lee

Categories Tilapia

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup beer
1/2 cup all-purpose flour
1/4 cup whole wheat pastry flour
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon fresh ground pepper
1 -1 1/4 lb tilapia fillets or 1 -1 1/4 lb any other mild white fish fillet
3 tablespoons canola oil
12 (6 inch) whole wheat tortillas or 12 (6 inch) flour tortillas
2 -3 cups green cabbage, shredded or 2 -3 cups packaged coleslaw mix
1/2-1 cup pico de gallo or 1/2-1 cup salsa

Steps:

Place all the Beer Batter ingredients in a blender; blend until smooth, scraping down the sides as necessary.
Transfer the batter to a shallow baking dish, add fish, turning to coat all sides.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Transfer one-third of the battered fish to the pan, placing each piece into a little oil.
Cook until golden brown, 3 to 4 minutes per side.
Transfer cooked fish to a plate; keep warm.
Add 1 tablespoon oil and half the remaining fish to the pan; cook as directed above, reducing the heat if necessary.
Cook the remaining fish with the remaining 1 tablespoon oil.
Serve immediately.
To make tacos: fill tortillas with fish and cabbage then top with salsa. Enjoy!

Nutrition Facts : Calories 209, Fat 8.6, SaturatedFat 1, Cholesterol 37.8, Sodium 239.1, Carbohydrate 14.1, Fiber 1.5, Sugar 0.9, Protein 17.5

BEER-BATTERED BAJA STYLE FISH TACOS

Beer-Battered Baja Style Fish Tacos image

I made these for Cinco de Mayo, and they were muy excellente! My bf said he never understood the big deal about fish tacos until he tasted these! Delicious, light and flaky fish with a lemon sour cream and cabbage on top.

Provided by likeamystic

Categories Mexican

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup dark Mexican beer (I used Negra Modelo)
1/3 cup mayonnaise
2/3 cup sour cream
1 teaspoon grated lemon zest
2 tablespoons of fresh lemon juice
2 tablespoons water
salt & pepper
oil (for frying)
1 cup all-purpose flour
1 teaspoon salt, plus more for seasoning
black pepper
2 lbs , white fish cut into 5 by 1/2 inch strips (I used Tilapia but Halibut would work)
corn tortilla
2 cups of shredded cabbage
salsa or guacamole

Steps:

For the Beer Batter: Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
For Cream Sauce: Add the mayonnaise and sour cream to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
For the Fish: In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
Make tacos with the tortillas and fish and top each with cream, shredded cabbage, salsa and guacamole, if desired.

Nutrition Facts : Calories 282.1, Fat 10.2, SaturatedFat 4, Cholesterol 14.6, Sodium 888.3, Carbohydrate 39.4, Fiber 1.8, Sugar 2, Protein 5.8

Tips:

For the best results, use fresh tilapia fillets. Frozen fillets can be used, but they may not be as flavorful.
Be sure to pat the tilapia fillets dry before coating them in the batter. This will help the batter adhere better to the fish.
To make sure the tilapia is cooked through, cook it until it flakes easily with a fork. Overcooked tilapia will be dry and tough.
Serve the tilapia tacos with your favorite toppings, such as shredded cabbage, salsa, guacamole, and sour cream.
If you don't have any fish tacos on hand, you can also serve the tilapia with rice or mashed potatoes.

Conclusion:

Baja beer-battered tilapia is a delicious and easy-to-make dish that is perfect for a casual meal. The tilapia is coated in a light and crispy batter and then fried until golden brown. The result is a fish taco that is both flavorful and satisfying. Whether you serve it with traditional taco toppings or something more creative, this dish is sure to please everyone at the table.