Fish Tacos with Creamy Jalapeno Sauce
These fish tacos are the ultimate combination of crunchy, creamy, and spicy flavors, bringing a taste of Baja California to your kitchen.
These fish tacos are the ultimate combination of crunchy, creamy, and spicy flavors, bringing a taste of Baja California to your kitchen. The fish is coated in a light and crispy beer batter, which gives it a perfectly golden and airy texture, while the inside remains tender and flaky. The creamy jalapeno sauce, made with yogurt, mayonnaise, fresh jalapenos, capers, and a blend of herbs and spices, adds a tangy, zesty kick that elevates each bite. Paired with a generous serving of finely shredded cabbage for a fresh crunch and wrapped in warm tortillas, these tacos are a deliciously satisfying meal that’s perfect for taco nights, gatherings, or any time you’re craving a little coastal flavor. Customize with your favorite toppings like avocado, salsa, or a squeeze of lime, and enjoy this restaurant-quality dish at home.
Air Fryer Fish Tacos
Instructions for Air Frying:
- Preheat the Air Fryer:
- Preheat your air fryer to 400°F (200°C) for about 5 minutes.
- Prepare the Fish:
- After coating the fish in the batter, lightly spray the air fryer basket with cooking spray to prevent sticking.
- Place the battered fish strips in a single layer in the basket, making sure they don’t overlap. You may need to cook them in batches.
- Air Fry the Fish:
- Air fry the fish at 400°F (200°C) for 8-10 minutes, flipping halfway through. Cook until the fish is golden and crispy. If you want an extra crispy texture, lightly spray the tops with cooking spray before the final few minutes of cooking.
- Assemble the Tacos:
- Warm the tortillas and assemble the tacos with the crispy fish, shredded cabbage, and creamy jalapeno sauce as in the original recipe.
Tip: The air fryer method will give you a crispy texture without the extra oil, making it a healthier but still delicious version of the fish tacos!
Ingredients
For the Batter:
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 1 cup beer (preferably a light lager)
For the Sauce:
- 1/2 cup plain yogurt
- 1/2 cup mayonnaise
- 1 jalapeno, minced
- 1 tsp capers, minced
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp dried dill
- 1 tsp red pepper (crushed or powder)
For the Tacos:
- 1 lb white fish (such as cod or tilapia), cut into strips
- 1 package tortillas (corn or flour)
- 1/2 head cabbage, finely shredded
Directions
- In a medium bowl, combine the flour, cornstarch, baking powder, and salt.
- In a separate bowl, beat the egg, then add the beer and mix well. Gradually whisk the wet mixture into the dry ingredients until smooth.
- In a small bowl, combine the yogurt, mayonnaise, minced jalapeno, capers, oregano, cumin, dill, and red pepper. Mix well and refrigerate until ready to use.
- Heat oil in a deep skillet or pot over medium-high heat to about 350°F (175°C).
- Dip each piece of fish into the batter, allowing any excess to drip off, and carefully place it in the hot oil. Fry until golden and crispy, about 3-4 minutes per side. Transfer to a plate lined with paper towels to drain excess oil.
- Warm the tortillas in a skillet or microwave. Add a few pieces of fried fish to each tortilla, top with shredded cabbage, and drizzle with the creamy jalapeno sauce.
- Serve the fish tacos immediately with lime wedges and additional toppings like avocado, salsa, or cilantro if desired.
Author
Cody Landry
