Beer Battered Fish Tacos with Cilantro Slaw
Simple but savory, Beer-Battered Fish Tacos with Cilantro Slaw are the best way to reinvent the classic weeknight taco. White fish coated in the crispiest beer based batter is sandwiched in a fresh tortilla with a tangy citrus based coleslaw for a filling taco that's a fool-proof, five star recipe.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dinner, Entree, Lunch, Main Course
Cuisine: Mexican, Tex Mex
Servings: 6
Calories: 462kcal
For The Beer Batter
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon paprika
- 1 teaspoon baking powder
- 1 cup beer
- 1 egg
For The Fish
- 2 lbs fresh or frozen firm flesh white fish fillets such as cod or catfish, cut into bite size strips
- 3/4 cup all-purpose flour
- salt and pepper
- 12 corn tortillas
For The Cilantro Lime Coleslaw Salad
- 4 cups prepackaged coleslaw mix or 4 cups shredded cabbage and carrot
- 1/2 cup green onions chopped
- 1/2 cup fresh cilantro chopped
- 1/4 cup lime juice
- 1 1/2 tbsp apple cider vinegar
- 2 tbsp vegetable oil
- 1 tsp sugar
- 1/2 tsp salt
To Make The Beer Batter
In a bowl combine the flour, cornstarch, paprika and baking powder.
Add the beer and egg, and stir until the batter is evenly combined but still slightly lumpy.
To Make The Fish
If using frozen fillets, Thaw out the fish. Pat the fillets dry using paper towels.
Sprinkle the fish with salt and pepper.
In a large skillet heat about 1-inch of oil, over medium heat.
Pour the other 3/4 cup of flour into a shallow dish or onto a plate. Working one peace at a time, put the fish pieces into the flour, turning to coat, and then shaking off any excess.
Dip the flour-coated fillets into the batter.
Fry the battered fish, about four pieces at a time, in the hot oil for 2 to 4 minutes or until crispy and golden, turning once halfway through frying time.
Transfer the fried fish onto a layer of paper towels to drain.
Keep the fried fish warm in the oven, on warm, while frying remaining fish.
Place the cooked fish into/onto heated corn tortillas.
To Make The Cilantro Lime Slaw
Combine the cabbage mix, green onions, cilantro, lime juice, vinegar, oil, sugar and salt in a bowl and toss to evenly coat/combine.
Cover and chill until ready to serve, or serve immediately topping each 'taco' with the preferred amount of slaw.
Calories: 462kcal | Carbohydrates: 58g | Protein: 35g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 324mg | Potassium: 984mg | Fiber: 6g | Sugar: 3g | Vitamin A: 895IU | Vitamin C: 21mg | Calcium: 135mg | Iron: 4mg