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Step your taco game up with homemade flour tortillas, beer battered cod, and an avocado crema slaw. Now I will be the first to admit that when it comes to tacos, I will almost always go for a classic street taco. I like corn tortillas, well seasoned meat, diced onions, cilantro and a good salsa. However, there is something about a well made fish taco that I cannot resist. And when it comes to fried foods for tacos, I think they pair better with flour tortillas.

This tacos recipe walks you through making flour tortillas from scratch. They are much easier than you think. I suggest snagging a tortilla press (that can be used for many other things). But if you don’t have/want one, you can still make the tortillas. Tortillas can easily be rolled out with a rolling pin or even an unopened wine bottle (I am guilty of using this several times). If making tortillas from scratch isn’t your thing, you can always use store bought. No judgement here. The tacos will still be tasty!

Ingredients

There are 3 main components to this recipe: flour tortillas, avocado crema slaw, and beer battered cod filets. The tortillas can be made a few days in advance and stored in an airtight container until ready for use. The slaw and fish should be made fresh right before you are ready to eat them. The slaw will still have a nice crunch to it. The fish will be nice and crispy yet tender on the inside.

The flour tortillas are made of all-purpose flour, baking powder, salt, softened butter, and hot water. I like the flavor of butter, but coconut oil can be used in it’s place. The hot water is key for bringing out the gluten in the flour. Combine the ingredients until a dough forms and then knead it with your hands on a lightly floured surface. After resting under a damp towel for 10 minutes, divide into 6 event wedges and roll into small balls. Form tortillas by pressing the balls in a parchment or plastic wrap lined tortilla press. Cook in a lightly oiled pan over medium high heat for at least a minute or until a very light golden brown. If you don’t have a tortilla warmer, wrap them in foil. Place them in an oven at 250 degrees F to keep warm.

The avocado crema slaw is what I make before I get to the fish. The crema is made by combining avocado, cilantro, sour cream, lime juice, garlic, jalapeno, cumin, and salt in a food processer. The jalapeno can be omitted if your sensitive to heat/spice. Toss enough of the crema in a bowl to coat the slaw mix and sliced red onions. I use pre-packaged coleslaw mix because it is easy and it saves me prep time.

Make the fish right before serving. The batter is simply all-purpose flour, baking powder, Old Bay seasoning, and cold lager. I find that you get better results when the beer is cold. While the batter sits, you can prepare the fish for cooking. Cut the cod into filet pieces the size of a tortilla, and heat vegetable oil to 350 degrees F in a large pot. Dip the fish in batter and fry for 5-7 minutes or until golden brown. Drain on a wire rack sitting in a paper towel lined baking sheet.

Assembly

Remove your warm tortillas from the oven. Carefully place them on plates or a serving platter. Top the tortilla with avocado crema slaw and a beer battered cod filet. I’m a fan of adding extra avocado crema on top, but that is totally optional. Garnish with sliced radishes and chopped cilantro. Serve immediately with slices of lime.

If you make this recipe, leave a comment below and post on Instagram. Make sure to tag @blasianbonvivant and use hashtag #BBVRecipe.

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Beer Battered Cod Tacos with Avocado Crema Slaw

Crispy fried cod filets on homemade flour tortillas with an avocado crema slaw

Prep Time30 minutes mins

Cook Time20 minutes mins

Total Time50 minutes mins

Course: Main Course

Cuisine: Mexican

Servings: 6

Equipment

• tortilla press

Ingredients

Flour Tortillas

• 1.5 cups all-purpose flour
• 1 tsp baking powder
• 3/4 tsp salt
• 2.5 tbsp butter softened, at room temperature
• 1/2 cup hot water

Fried Cod

• 1 lb cod cut into 6 small filets
• 1 cup all-purpose flour
• 1 tbsp Old Bay seasoning
• 1/2 tsp baking powder
• 1 cup lager beer cold
• vegetable oil for frying

Avocado Crema Slaw

• 2 cups coleslaw mix
• 1/2 red onion sliced
• 1 avocado
• 1/8 cup cilantro
• 1/4 cup sour cream
• 1.5 tbsp lime juice
• 1/4 tsp ground cumin
• 1 garlic clove
• 1/2 jalapeno seeds removed
• salt to taste

Garnish

• cilantro chopped
• radish sliced

Instructions

Flour Tortillas

• In a large mixing bowl combine flour, baking powder, salt, butter and hot water.
• Stir until dough begins to form.
• Transfer dough onto a lightly floured surface. Knead the dough until it forms a smooth ball. Cover with a damp kitchen towel and let rest for 10 minutes.
•  Cut the dough into 6 equal wedges and roll into balls.
• Line the tortilla press with plastic wrap or parchment paper. Place a dough ball in the middle and press to flatten. Repeat with remaining dough balls and separate tortillas with parchment paper.
• Heat a cast iron skillet over medium-high heat. Add a small drizzle of olive oil followed by a tortilla. Cook 30-60 seconds. Flip and cook another 30 seconds or until slightly golden. Set on a plate and cover with a towel. Repeat with the remaining tortillas.
• Wrap tortillas in foil and keep warm in an oven set to 250 degrees F.

Avocado Crema Slaw

• In a food processor combine avocado, cilantro, sour cream, lime juice, cumin, jalapeno, and garlic. Blend until well combined. Season with salt to taste.
• Combine coleslaw, red onions, and approximately half of the avocado crema in a bowl. Toss to mix well and set aside.

Beer Battered Cod

• In a large mixing bowl combine flour, Old Bay seasoning, baking powder and beer. Whisk until smooth. Let batter sit for 15 minutes.
• Heat vegetable oil in a large pot until it reaches 350°F.
• Coat the cod filets in the batter then fry in the oil until golden on the outside and cooked through (approximately 5-7 minutes). Drain the fish on a wire rack set over a baking sheet lined with paper towels.
• To assemble the tacos, place fried cod into warm tortillas. Top with avocado crema slaw and garnish with cilantro and sliced radish.

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