Fish Tacos

Fish TacoThink of west coast. Think of fish tacos on the coast. What could be better? Well, my fish tacos of course. Wisconsin has an abundance of fish as well and heck we are one of the few cities that celebrate in the weekly Friday night fish fry! My family loves the fish fry, and recently I wanted to extend my normal Friday night fish fry into something a bit more playful, and hence the fish taco.

These fish tacos are not only super delicious, but they are really easy to make. Beer battered tilapia, on fresh corn tortillas, double stacked, with really fresh ingredients, and did I mention the killer sauce that goes with it? No? Let’s get started then.


  • Thin tilapia fillets, cleaned, patted dry (you can use another white fish fillet as well, thinner the better)
  • 1 can of your favorite beer
  • 3/4 to 1 cup of all purpose flour
  • 1 egg
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cayenne pepper
  • 1/4 tsp dried oregano
  • 1/2 cup of vegetable or canola oil
  • 6 tbsp mayonnaise
  • 1 chipotle pepper, seeded, with roughly 2 tbsp of the adobo sauce
  • Shredded green cabbage
  • Shredded carrots, 2
  • pico de gallo
  • 1 lime, quartered
  • 1 ripe avocado, pitted, and sliced
  • cilantro sprigs
  • fresh corn tortillas or store bought corn, fresher the better

Sounds like a lot right? It’s not. Most of the items listed at the top are for your batter. All items below that are your toppings, or stuffing’s for that matter.

Start by heating a large fry pan with the oil. You can bring up the temp a bit when you are ready to fry. Add your beer, flour, egg, salt, peppers, and oregano into a large bowl, and mix to make yourself a batter. It does not have to be thick. The goal is to throw the cleaned fillets into the batter, let soak for five minutes or so, then lay them into a pan of heated oil.

Fry each fillet for about four minutes per side. You keep an eye on it. The outcome is a golden brown fillet. Once you have fried them, let them rest on some paper towel, or strainer, and sprinkle a bit of salt on them.

As the fillets are cooking, or resting, add the chopped chipotle and adobo sauce to a small serving bowl, and mix it with the mayonnaise. Set aside. Next, make your pico de gallo and set aside. The reset is pretty self explanatory, and what I like to do is get a large serving platter and line the plate with all of the toppings. Take the shredded cabbage and carrots and toss in a bowl. Present all of the ingredients including the cabbage and carrot mixture on the large platter, along with the pico de gallo, cilantro, lime wedges, and avocado. In the middle, add the cooked fillets.

The next step is to warm your tortillas. You can do this anyway you choose, whether it is a skillet, flat top grill, or microwave. If you have a tortilla warmer, use it.

Take two tortillas, add your fish fillet, and load it up. Drizzle the chipotle mayo, and get ready. Trust me, the chipotle mayo alone is a winner, and I am not a fan of mayonnaise, but when you add a chipotle to it, or garlic and red onion, well, then the game is on.

This is a great Saturday or Sunday dish, and it is sure to be a winner with family or friends. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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