Baja-Inspired Beer-Battered Fish Tacos

1. 1

   Put the onion into a resealable plastic bag with 1 teaspoon salt, basil, and oregano. Squeeze in the juice from 1 1/2 limes. Add enough water so the marinade coats all the onion slices. Seal the bag and refrigerate for 8 hours to overnight.

2. 2

   In a bowl, combine sour cream, mayonnaise, and the juice of 1 lime. Stir, adding more lime juice as needed, until the white sauce is thin. Cut the remaining limes into wedges.

3. 3

   Heat oil to 350 degrees F (175 degrees C) in a deep pot over medium heat.

4. 4

   Preheat the oven to 225 degrees F (110 degrees C). Put the tortillas in the oven to keep warm.

5. 5

   Whisk flour, beer, and egg in a medium bowl until the texture is like pancake batter. Dip 3 to 4 pieces of fish into the batter and fry in the hot oil until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat with the remaining fish.

6. 6

   Arrange the fried fish on the warmed tortillas and top with the marinated onions, white sauce, lime wedges, cabbage, pico de gallo, and cilantro.

• Calories 645.93 kcal High
• Protein 9.52 g Moderate
• Carbs 31.97 g Moderate
• Total Fat 54.9 g High
• Saturated Fat 5.17 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 32.33 mg Moderate
• Sodium 109.7 mg Low Source
• Fiber 1.97 g Low Source
• Sugar 1.88 g Low Source
• Added Sugar 0.04 g Low Source
• Calcium 48.88 mg Low Source
• Iron 1.47 mg Low Source
• Potassium 141.84 mg Low Source
• Vitamin A 31.7 mcg_rae Low Source
• Vitamin C 6.89 mg Low Source
• Vitamin D 0.1 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Fish 🐟
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Onions 🧅
• Alcohol 🚫🍷