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Fish tacos

Serves 4
Prep time: 20 minutes
Cooking time: 25 minutes

"I come from Mexico and we love fish and seafood there! This recipe which comes from Baja California in the Northwest of Mexico is light and full of flavour."



  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 cup ice cold beer (Mexican dark beer works best!)
  • 1/3 cup mayonnaise
  • 2/3 cup unsweetened yogurt
  • 1 garlic clove, minced
  • Chopped cilantro
  • Lime juice to taste
  • 500g white fleshed fish, cut into strips
  • Salt
  • Oil for frying
  • Tortillas, preferably corn (Tio Pablo)
  • 2 cups finely shredded purple cabbage
  • 1 avocado
  • Pickled jalapenos, for garnish, optional
View the method

Beer Batter:

  1. 1 cup all-purpose flour
  2. 2 tsp baking powder
  3. 1 teaspoon salt
  4. 1 egg
  5. 1 cup ice cold beer (Mexican dark beer works best!)

Cream Sauce:

  1. 1/3 cup mayonnaise
  2. 2/3 cup unsweetened yogurt
  3. 1 garlic clove, minced
  4. chopped cilantro
  5. lime juice juice to taste


  1. Make the cream sauce: Mix all the ingredients thouroghly till smooth. Keep in fridge until needed.
  2. Make the batter: Mix the flour, baking powder and salt until well blended. Mix the egg with the beer, pour into the flour and whisk until there are no lumps.
  3. In a large skillet, over medium heat, add enough oil to reach a depth 3 to 4 cms. Heat the oil until the end of a wooden spoon sizzles when inserted into the oil. If you use a thermometer, it should read 350F/175C.
  4. On a large plate, combine the flour and salt. Coat the fish pieces 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.
  5. When finished, assemble the tacos putting some fish on each tortilla and top with cream, shredded cabbage, avocado and pickled jalapenos, if desired.
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