Jose Alarcon, owner of Centro restaurant and the bakery-cafe and market Vivir in Minneapolis, shares his recipe for perfectly crispy fish tacos.

Source: Midwest Living


Credit: Brie Passano

Recipe Summary

30 mins
2 hrs
8 tacos


Ingredient Checklist


Instructions Checklist
  • Start with the toppings. For pickled onion: Combine onion, vinegar, sugar, and 1/4 tsp. salt, stirring until sugar dissolves. Cover and let stand at room temperature 1 1/2 hours, stirring a few times. Drain before using. For slaw: Combine cabbage, lime juice, cilantro, mint and 1/4 teaspoon salt. For aioli: Stir together mayonnaise, 1 tsp. smoked paprika and lemon juice.

  • Generously season fish fillets on both sides with salt and black pepper. In a shallow bowl, whisk together 2 cups flour, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt and baking soda. Slowly stir in beer and club soda.** Let batter rest 8 minutes.

  • Heat oil in a deep fryer or 6-quart pot to 360°. Put 1/2 cup flour on a plate. Dredge fish in flour. Shake off excess. Using tongs or long kitchen tweezers, dip fish in beer batter, then transfer immediately to the hot oil, swirling it gently halfway in about 3 seconds before letting go. Fry until golden brown, 4 to 5 minutes. Remove fish to a cooling rack. Serve in warm corn tortillas with prepared toppings.


Cold corn tortillas tear (and taste crummy). Three ways to reheat them: In the microwave (about 30 seconds for six tortillas), in a skillet (40 seconds on each side), or directly over a gas flame (quickly and cautiously!). Keep warm by wrapping in foil or a towel.


Bubbles help keep the batter light, so be gentle when you incorporate the liquids and don't overmix. A few flour lumps are okay.

Nutrition Facts

859 calories; fat 60g; cholesterol 70mg; saturated fat 8g; carbohydrates 54g; mono fat 16g; poly fat 33g; insoluble fiber 6g; sugars 4g; protein 23g; vitamin a 319.5IU; vitamin c 24.2mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 8.1mg; vitamin b6 0.6mg; folate 92.4mcg; vitamin b12 0.5mcg; sodium 546mg; potassium 636mg; calcium 92mg; iron 3.7mg.