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3.58 from 28 votes

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 mins
Cook Time20 mins
Total Time30 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