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3.48 from 21 votes

Beer-Battered Fish Tacos with Cilantro Slaw

A beer battered piece of fish, sandwiched in a flour taco with a saucy slaw.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: Mexican

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 Coleslaw Salad Topping:
  • 4 cups prepackaged coleslaw mix or 4 cups shredded cabbage and carrot
  • 1/2 cup green onions chopped
  • 1/2 cup fresh cilantro chopped
  • 3 tbsp apple cider vinegar
  • 2 tbsp vegetable oil
  • 1 tsp sugar
  • 1/2 tsp salt

Instructions

  • 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.
  • For 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.
  • Combine the cabbage mix, green onions, cilantro, 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.