There’s nothing like the taste of Mexico in every bite! Crispy golden fish tucked into a warm tortilla, a spicy salsa splash, and a fresh lime squeeze. These tacos bring the fiesta straight to your kitchen! Whether you're relaxing after a great fishing day or just craving something deliciously bold, this easy, crowd-pleasing recipe is all about sabor y alegría.

Perfect for weeknights, backyard BBQs, or celebrating life the Mexican way—with good food, great company, and plenty of flavour.

Ingredients (Serves 4)

For the Fish:

• 1 lb white fish fillets (cod, halibut, or haddock), cut into taco-sized strips
  

• 1 cup all-purpose flour
  

• 1 tsp baking powder
  

• ½ tsp paprika
  

• ½ tsp garlic powder
  

• Salt and pepper to taste
  

• 1 egg
  

• ¾ cup cold beer (Mexican lager or a crisp Canadian craft beer)
  

• Vegetable oil, for frying
  
  

For Serving:

• Corn or flour tortillas, warmed
  

• Shredded cabbage
  

• Lime wedges
  

• Sour cream or crema
  

• Fresh cilantro (optional)
  
  

 Instructions

1. Make the Batter: In a large bowl, mix flour, baking powder, paprika, garlic powder, salt, and pepper. Whisk in egg and beer until smooth. Let it rest for 10 minutes.
   

2. Heat the Oil: In a deep skillet, heat 1–2 inches of oil over medium-high heat to 350°F (175°C).
   

3. Batter & Fry: Dip fish strips in the batter, let the excess drip off, and carefully fry in batches for 3–4 minutes or until golden and crispy. Drain on paper towels.
   

4. Assemble Tacos: Fill tortillas with fish, top with cabbage, crema, cilantro, and a good splash of salsa picante. Add a squeeze of lime and enjoy!
   
   

Add-On: Salsa Picante That Turns Up the Flavour

It’s not a real Mexican-style taco without a salsa picante—and if you really want la vida loca, throw in some guacamole too! Here's the spicy sidekick that’ll make your tacos truly unforgettable.

Ingredients:

• 3 dried chile de árbol or chile guajillo (for less heat)
  

• 1 small tomato
  

• 1 fresh jalapeño (optional for extra heat)
  

• 1 garlic clove
  

• 1 tbsp white vinegar
  

• Salt to taste
  

• ½ cup water
  
  

Instructions:

1. Soften the Chiles: Boil the dried chiles and tomato in water for 5–7 minutes until soft.
   

2. Blend It: Toss everything (including a splash of cooking water) into a blender with garlic, vinegar, and salt. Blend until smooth.
   

3. Let it Rest: Let the salsa sit for 10–15 minutes to bring out the flavour. Store leftovers in the fridge.

So grab your favourite cerveza, turn up the mariachi music, and bring some alegría mexicana to your next meal. Whether you’re cooking for mamá, amigos, or just yourself, these tacos with a spicy kick and a splash of local flavour are guaranteed to turn any day into a fiesta. ¡Buen provecho, and happy fishing!