Thankfully, living in Southern California means that I’m never far from a fish taco. But if I was, life would still be a-ok because fish tacos are one of the easiest things on the planet to make.
I don’t mean the naked kind, a.k.a the “grilled” fish taco. I’m talking about the crunchy beer battered fried taco, which I know is probably not as healthy as the grilled version, but lives can be changed when you bite into that crispy batter and the hot flaky fish hits your tongue. When I saw some Copper River Salmon at my local Costco going for an awesome price, I threw some in the cart stat! Normally I’d use halibut for fish tacos but salmon tastes just as good, and it’s packed with healthy oils which probably sadly vanish when it hits the fryer. But remember the crispy batter guys, that’s all we need to focus on right now, crispy crunchy batter. Looking for more salmon bites recipes? Check this link.
The other ingredients couldn’t be simpler.
Tortillas – corn and charred.
Cilantro – fresh and lots of it.
Avocado – because it’s California!
Leafy greens – because we still want to be healthy and balanced. (Who are we kidding, the crispy crunchy batter cancels that out!)
So how does fish tacos once a month sound? Just one or two…maybe three because those tortillas are on the dinky side.
More incredibly delicious fish tacos from people who think like me!
Tori Avey- Crispy Panko Fish Tacos
The Beeroness- Fish Tacos with Pomegranate Guacamole
The Food Charlatan- Beer Battered Fish Tacos
Crispy Salmon Fish Tacos
- 1 quart canola oil
- 1 avocado peeled and halved
- 1/2 cup sour cream
- 1 pinch ground cumin
- Pinch of Salt and black pepper
- 1 cup all purpose flour
- 1 cup good quality beer I prefer darker beers for my batter but you can use anything
- 1/2 -3/4 pound fresh skinless salmon
- 1 leaves bag chopped romaine lettuce
- 3/4 cup fresh chopped cilantro
- 6 white corn tortillas *see notes* small size
- Heat the oil slowly in a deep pot until it reaches 380 degrees, measured using a thermometer.
- Place one half of the avocado into a blender.
- Add the sour cream, cumin, salt, and pepper
- Blend until smooth and set aside.
- In a bowl, combine the flour and the beer and whisk until smooth like pancake batter. You may need to add a little more beer if needed.
- Cut the salmon into strips about 2 inches long. You should get about 9-10 pieces.
- Once the oil is at the correct temperature, place a large plate lined with paper towel close by.
- Dip the fish into the batter and then gently drop into the hot oil. You may need to do 2-3 pieces at a time to prevent the oil boring up too high.
- Cook the fish for about 1 minute per side or until the batter is golden brown.
- Keep an eye on the oil temp as it'll fall when you add the salmon.
- Transfer to the paper towel to drain and repeat until all of the fish has been cooked.
- Once all of the fish has been fried, season lightly with more salt and pepper.
- Place some of the romaine on top of a tortilla and top with a piece of fish.
- Slice the remaining avocado and top each fish taco with a slice of avocado.
- Drizzle some of the sour cream over the tacos and garnish with lots of chopped cilantro.
- Serve at once.
Why have I never used salmon in fish tacos? I always use tilapia. These look AMAZING! Thanks for the link Gerry :)
One of the best things about living in So Cal is the plethora of fish tacos. I picked up the Copper River Salmon from Costco too, had it grilled last night but I think I missed the bill and should have made these instead.
Grilled would also be awesome Heidi, but fried is where it’s at ;)
Guh. I’m about to expire from lack of fish tacos. It has been way too long. My husb and I shared a plate of salmon fish and chips one time and I was fairly knocked out, so I really ought to give these tacos a try. Especially with that avocado sauce. Well done!
Thanks Erin, do it!!
What epic tacos, love the crispy salmon!
Thanks Laura :)
Fish tacos are my FAVORITES, and you’re right…they’re just not quite the same unless the fish is fried! These look amazing :)
Gotta be fried Denise :)
I’m absolutely loving the flavor combination and look of these, I’m going to add these to my mealtime menu for next week!
Thanks Phi :)
LOVE these! Brilliant spin on Fish Tacos..must try!
Was kann ich statt den Bier nutzen! ?
Your link to the beeroness with the pomegranate guacamole doesn’t work. Can you try again please? Great post, though. I’m I fish taco lover
Oh man… these looks awesome! I wish I lived in southern California… sigh! Might be visiting this summer for the first time, though :D
So far it’s been a 100% win on every recipe I’ve seen on your Blog! The Tacos are a sure winner!
just made this. is easy, fast & very yummy. no fat, just fish, no fishy taste or smell. my husband who isnt a big fan of fish like this so much.
Awesome Ann, one of my favs!!