Beer Battered Fish Tacos

We’ve made our version of Fish Tacos. We used Shemin’s Smoky Mexican Spice Blend and panko breadcrumbs to create a super crispy flavourful batter for our fish, all encased in a soft taco filled with fresh mango, tomato, avocado and a delicious dressing. You’re going to love these tacos, they’re like a fiesta in your mouth!

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Gluten free

Shemin's Smoky Mexican

Shemin’s Smoky Mexican Spice Blend is a rich, warming mix with a deep, smoky flavour and gentle heat. Packed with colour and character, it’s perfect for adding a bold twist to Mexican-style dishes including, tacos, fajitas, marinades and more.

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£3.75

Ingredients

Taco Ingredients

850g firm white fish, e.g. cod, hake loin, halibut
15 tortillas for serving
rapeseed oil or oil with a high smoke point for frying

Panko Crumb

300ml beer
1 tbsp cornflour
1 tsp salt
2 tbsp Shemin’s Smoky Mexican Spice Blend
120g plain flour
150g panko breadcrumbs

Topping

1/4 cabbage, sliced thinly
2 avocados, thinly sliced
1 small mango, thinly sliced
15 cherry tomatoes, chopped in half
fresh lime wedges for garnish
fresh coriander, chopped

Sauce

fresh lime to taste
handful fresh coriander, chopped
salt to taste
400g creme fraiche or sour cream

How to make Beer Battered Fish Tacos

Cut the fish fillets into slices, about the size of a typical fish finger.
In a medium mixing bowl, whisk together the beer, flour, cornflour, salt and Shemin’s Smoky Mexican Spice Blend. The batter should be thick like pancake batter, but if it appears lumpy or overly thick, add more beer until the mixture is thin enough for dipping.
Pour the panko breadcrumbs into another bowl. Have an empty plate handy for the breaded fish. Dip each piece of fish into the batter. When you pull the fish out of the batter, let the excess batter run back into the bowl. After dipping in the batter, gently roll each piece in panko breadcrumbs to coat. Use one hand for wet dipping and the other for dry, otherwise you’ll end up with lots of clumps in the dry coating ingredients. Place the breaded fish on the empty plate.
When your fish is breaded, heat 1/2 inch of oil in a pan over medium high. Fry the breaded fish pieces in batches, it should bubble and sizzle evenly. Flip the fish when they turn golden brown. It will take 2-3 minutes per side for the fish to become golden and crisp. Place the fried fish pieces on a paper towel to drain.
While the fish fries, mix together your sauce ingredients in a bowl.
When all the fish pieces are fried, assemble your tacos. Heat the corn tortillas in a pan or in the oven until they become warm. Place a piece of fried fish in each taco. Top with shredded cabbage, tomato, avocado, and your sauce. Serve warm with fresh lime wedges.

Tips

TIP: You can use any topping for your tacos such as salsa, jalapenos, hot sauce – whatever takes your fancy!

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Beer Battered Fish Tacos

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