Beer Battered Fish Tacos with Cilantro Slaw

beer battered fish tacos arranged in a row on a white serving platter

3.74 from 34 votes

Beer Battered Fish Tacos with Cilantro Slaw

Beer battered fish tacos with cabbage slaw are the best way to reinvent the classic weeknight taco. These tacos feature flaky white fish coated in the crispiest beer based batter sandwiched into a fresh tortilla with a tangy cabbage slaw.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Entree, Lunch, Main Course

Cuisine: Mexican, Tex Mex

Servings:

Calories: 462kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

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

US Customary - Metric

Instructions

To Make The Beer Batter

In a bowl combine the flour, cornstarch, paprika and baking powder.
3/4 cup all-purpose flour, 1/4 cup cornstarch, 1 tablespoon paprika, 1 teaspoon baking powder
Add the beer and egg, and stir until the batter is evenly combined but still slightly lumpy.
1 cup beer, 1 egg

To Make The Fish

If using frozen fillets, Thaw out the fish. Pat the fillets dry using paper towels.
2 lbs fresh or frozen firm flesh white fish fillets
Sprinkle the fish with salt and pepper.
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.
3/4 cup all-purpose flour
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.
12 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.
4 cups prepackaged coleslaw mix, 1/2 cup green onions, 1/2 cup fresh cilantro, 1/4 cup lime juice, 1 1/2 tbsp apple cider vinegar, 2 tbsp vegetable oil, 1 tsp sugar, 1/2 tsp salt
Cover and chill until ready to serve, or serve immediately topping each 'taco' with the preferred amount of slaw.

Notes

The beer batter itself is classic and mild, almost like a fish and chips style beer batter. However, you can spice it up with your favorite seasonings if desired. Cayenne pepper, garlic powder, chili powder, or cumin would all add some more flavor to this party.
Though the recipe does have beer in it, the alcohol all cooks off while you fry the fish. This means the recipe is 100 percent safe for anyone- including kids- to eat.
The slaw is incredible as is but you could sweeten it a little more with some extra sugar or even add some heat with a chopped seeded jalapeno.

Nutrition