Beer Batter Fish Tacos with Avocado Crema

Crispy fish with a light Corona Premier batter, topped with tangy avocado crema. This is what taco dreams are made of.

Ingredients

Print Recipe

Add oil to a large, heavy bottomed pot or deep fryer till it's about 2 to 3 inches deep. Heat oil to 375 degrees F.
Meanwhile, cut fish into stick shapes, about 1 inch wide and 3 inches long. Pat dry with paper towels and season with salt and pepper.
To make the beer batter, whisk together the flour, garlic powder, paprika and seasoned salt. Stir in the lightly beaten egg, then gradually whisk in the beer until the batter forms and is no longer lumpy.
Quickly dip the fish one piece at a time into the batter, then place in the hot oil. Cook for 3 to 4 minutes, or until the fish is a nice golden brown. Drain on a wire rack and enjoy while hot!
For the avocado crema:
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 mashed ripe avocado
• 1/4 cup fresh lime juice
• salt and pepper

Print Recipe

Crispy fish with a light Corona Premier batter, topped with tangy avocado crema. This is what taco dreams are made of.

prep 60 min

cook 30 min

servings 6

Add oil to a large, heavy bottomed pot or deep fryer till it's about 2 to 3 inches deep. Heat oil to 375 degrees F.
Meanwhile, cut fish into stick shapes, about 1 inch wide and 3 inches long. Pat dry with paper towels and season with salt and pepper.
To make the beer batter, whisk together the flour, garlic powder, paprika and seasoned salt. Stir in the lightly beaten egg, then gradually whisk in the beer until the batter forms and is no longer lumpy.
Quickly dip the fish one piece at a time into the batter, then place in the hot oil. Cook for 3 to 4 minutes, or until the fish is a nice golden brown. Drain on a wire rack and enjoy while hot!
For the avocado crema:
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 mashed ripe avocado
• 1/4 cup fresh lime juice
• salt and pepper