Mexican fish tacos with yoghurt herb sauce

    1 hour

    Fresh and flavourful, these corn tacos are filled with beer battered cod fillets and a delectable yoghurt mayonnaise sauce packed with herbs, green chilli and lime. Deliver these golden corn parcels full of Mexican yum to the table and serve with pico de gallo salsa and fresh lime wedges. Buen proveco!

    2066 people made this

    Serves: 8 

    • 125 plain flour
    • 2 tablespoons cornflour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 egg
    • 235ml beer
    • 125g natural yoghurt
    • 120g mayonnaise
    • 1 lime, juiced
    • 1 green chilli, minced
    • 1 teaspoon minced capers
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon dried dill
    • 1 teaspoon ground cayenne pepper
    • 945ml oil for frying
    • 455g cod fillets, cut into 50 to 75g portions
    • 1 (8 count) packet soft corn tortillas
    • 1/2 medium head cabbage, finely shredded

    Prep:40min  ›  Cook:20min  ›  Ready in:1hr 

      To make beer batter:

    1. In a large bow combine flour, cornflour, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
    2. To make yoghurt sauce:

    3. In a medium bowl, mix together yoghurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with green chilli, capers, oregano, cumin, dill and cayenne.
    4. To make tacos:

    5. Heat oil in deep-fryer to 190 degrees C.
    6. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on kitchen paper. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, top with shredded cabbage, then white sauce.

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    Reviews in English (1892)


    I've made this recipe as is with the fried fish and it is great, but I have also grilled the fish and it has come out even more tasty. I marinate the fish in lime and a bit of jalapenos to add flavor, and just dust with chili powder and salt before grilling. They come out moist and tasty, and best of all healthier! I also suggest using cabbage slaw mixture instead of just straight cabbage. It adds color and flavor as well. The sauce is amazing as is though. None of the flavors are too overpowering, and it's so tangy on the fish, a perfect combination!  -  05 Jun 2008  (Review from Allrecipes US | Canada)


    Muy bueno! * To make it lighter/healthier, double up the lime and jalapeno juice. After you've prepped the chipotle with some of the juice, add some olive oil, and use the rest to marinade the fish. I George Forman'ed the fish, but fry pan or baking/broiling would work too. If you have fast fingers, and you want to make it easier, cut the fillets after frying. * If your palate is sensitive to spicy, drop the jalapeno. If jalapeno is too sour for you, replace with smaller(!) amount of habanero. * If you have a vegetable/fruit juicer, it cuts down on the prep time of the lime and jalapeno/habanero. * Side this with avacado or guac. * Side this with (easy) beans and rice. Remove 1/3 cup of water before boiling. When adding brown rice, throw in a can of black beans. Do this before cooking the fish, since brown rice takes about 25-30 minutes to soak up the water. Some people subtract more water and also throw in a can of stewed tomatoes. I like to add garlic powder. * Heat up the corn tortillas before serving. If you don't have a tortilla warmer, then make sure you fold in half before they cool. * Capers are just a garnish, don't worry if you can't find any. * If you are opposed to beer, use ginger ale. * If you don't have cod, any white fish will do. Some people have had success with salmon. * If cutting cabbage is a pain for you, use a package of mix and serve cole slaw, tossing the cole slaw packet. * Add cilantro and/or pink onion as a garnish or into the cabbage.  -  05 Jul 2006  (Review from Allrecipes US | Canada)


    5 stars is not high enough for this recipe. I give it 100 stars!! Yum, Yum Yummy! I cannot believe how delicious the beer batter was. It's such a simple recipe, but it's so light and crispy and scrumptious. The white sauce was very, very good...hmm, I'm sorry, I meant to say excellent! I used sourcream instead of yogart. I was leery of the capers..because I don't like them, so I minced the heck out of them so they would just kinda get lost in the sauce and provide flavor. I used 1/2 of the cayenne pepper, because that would be just too hot for my kids, and it had plenty of kick, and my kids still complained. I made a double batch of the white sauce, and I am so glad I did, because we lapped up just about ever bit I made. I also made up some fresh Pico De's simple to make and you can find that recipe everywhere on line. It added such a freshness to this meal. It was nice to make something for dinner tonight that I didn't open a jar or some pre made thing. I prepared everthing from scratch except for the corn tortillas. I used the corn tortillas and soft fried them..they were perfect. OH MY GOD, I can't wait to make these again. Be sure to make the sauce ahead of time so it will have time for all those ingredients to blend. I gave it 8 hours, but at least 2 would be sufficient.Try this recipe, it is worth the time and effort, and the batter would be terrific in many other types of things to fry.  -  02 Aug 2006  (Review from Allrecipes US | Canada)