Beer-Battered Grouper Tacos with Baja White Sauce and Pickled Jalapeños

Steps

1. Step 1

   Put the sliced jalapeños in a heatproof jar or bowl. In a small saucepan, bring the vinegar, water, sugar and salt to a simmer, stirring until the sugar and salt dissolve. Pour it over the jalapeños and let them sit at least 20 minutes while you make everything else.

   5 min

   • 3 jalapeños
   • 1/2 cup white vinegar
   • 1/2 cup water
   • 1 tbsp sugar
   • 1 1/2 tsp kosher salt
2. Step 2

   Whisk the mayonnaise, sour cream, lime juice, chipotle and garlic powder together in a small bowl. Season with salt, then refrigerate until serving.

   5 min

   • 1/2 cup mayonnaise
   • 1/2 cup sour cream
   • 2 tbsp lime juice
   • 1 tsp chipotle in adobo
   • 1/2 tsp garlic powder
   • salt
3. Step 3

   Pat the grouper strips very dry with paper towels and keep them in the fridge until you're ready to fry.

   5 min

   • 1 1/2 lb grouper fillets
4. Step 4

   Pour the oil into a large heavy pot so it comes up about 2 inches, and heat over medium-high to 365°F. Use a thermometer if you have one; otherwise a pinch of batter should sizzle and float right away. Set a wire rack or paper-towel-lined tray nearby.

   10 min · 365°F

   • 6 cups vegetable oil
5. Step 5

   While the oil heats, put 1/2 cup of the flour in a shallow dish for dredging. In a medium bowl, whisk the remaining 1 cup flour with the cornstarch, baking powder, salt, chili powder and cumin. Pour in the cold beer and whisk just until smooth; it should be about as thick as pancake batter. A few small lumps are fine.

   5 min

   • 1 1/2 cups all-purpose flour
   • 2 tsp cornstarch
   • 1 tsp baking powder
   • 1 tsp kosher salt
   • 1 tsp chili powder
   • 1/2 tsp ground cumin
   • 1 cup cold lager or pilsner beer
6. Step 6

   Working with a few strips at a time, toss the fish in the dry flour, shake off the excess, then dip into the batter and let the extra drip off. Lower the strips into the oil one at a time, frying 4 or 5 at once so the pot isn't crowded. Fry 3 to 4 minutes, turning once, until deep golden and crisp. Lift out onto the rack and sprinkle lightly with salt. Repeat with the rest, letting the oil come back up to temperature between batches.

   15 min

   • 1 1/2 lb grouper fillets
7. Step 7

   Warm the tortillas: set them one at a time directly in a dry skillet over medium-high heat for about 30 seconds a side, until soft and spotty. Stack them in a clean towel to stay warm.

   5 min

   • 12 corn tortillas
8. Step 8

   Build each taco with a handful of shredded cabbage, a couple of pieces of fish, a generous drizzle of Baja white sauce, a few pickled jalapeño rings and some cilantro. Serve with lime wedges.

   5 min

   • 3 cups green cabbage
   • 1/2 cup cilantro leaves
   • 1 lime

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026