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Crispy Salmon Fish Tacos

Crispy beer battered salmon tacos with fresh greens and avocado sour cream.
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 2 minutes
Total Time 32 minutes
Servings 6
Calories 335kcal
Author foodnessgracious


  • 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.


You can char your tortillas over a gas flame. They will burn fast so don't walk away and use a pair of tongs to turn them over when each side has started to become black around the edges.


Calories: 335kcal