Cook Time
15 min
Total Time
40 min
Servings
4 people
Calories
420 cal
Difficulty
medium
Crispy beer-battered cod with crunchy cabbage slaw, spicy chipotle crema, and fresh lime—all wrapped in warm corn tortillas.
Nutrition Info
PremiumPer serving (based on servings)
Nutrition Facts
320
8g
42g
14g
Ingredients
Instructions
Whisk flour with cold beer and 1/2 tsp salt until smooth with no lumps. The batter should be like thin pancake batter. Let rest 10 minutes.
Blend sour cream with chipotle and 1 tbsp lime juice until smooth. Season with salt. Refrigerate until needed.
Toss shredded cabbage with remaining lime juice, a drizzle of oil, and salt. Set aside to lightly pickle.
Cut fish into strips. Heat oil to 375°F. Dip fish in batter, letting excess drip off. Fry in batches for 3-4 minutes until golden and crispy. Drain on paper towels.
Warm tortillas on a dry skillet. Place crispy fish in each, top with cabbage slaw, chipotle crema, cilantro, and red onion. Serve with lime wedges.
