Beer-Battered Baja Fish Tacos with Chipotle Mayo and Cabbage Slaw

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Lightly battered crispy fish paired with smoky chipotle mayo and tangy cabbage slaw makes these Baja-style fish tacos a fresh and satisfying meal. This mexican-inspired cinco de mayo ready in about 35 minutes turns cornstarch, baking powder, cold beer (lager or pilsner) into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 480 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 3-inch pieces white fish fillets (cod or tilapia)
• 1 cup, plus 1/4 cup for dusting all-purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1 cup cold beer (lager or pilsner)
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 2 cups, for frying vegetable oil
• 2 cups, shredded green cabbage
• 1 cup, shredded red cabbage
• 1/2 cup mayonnaise
• 1 tbsp, finely chopped chipotle peppers in adobo sauce
• 1 tbsp lime juice
• 8 corn tortillas
• 1/4 cup, chopped fresh cilantro

Instructions

1. Step 1: In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, and 1/2 tsp salt. Gradually whisk in 1 cup cold beer until smooth and thick enough to coat the back of a spoon. Set batter aside.
2. Step 2: Season 1 lb white fish pieces with 1/2 tsp salt and 1/2 tsp black pepper, then lightly dust with 1/4 cup flour to help batter adhere.
3. Step 3: Heat 2 cups vegetable oil in a deep skillet or pot to 350°F.
4. Step 4: Dip each fish piece into the beer batter, allowing excess to drip off, then carefully lower into hot oil. Fry in batches for 3-4 minutes until golden brown and crispy. Remove fish with a slotted spoon and drain on paper towels.
5. Step 5: In a large bowl, combine 2 cups shredded green cabbage and 1 cup shredded red cabbage.
6. Step 6: In a small bowl, mix 1/2 cup mayonnaise, 1 tbsp finely chopped chipotle peppers in adobo, and 1 tbsp lime juice until smooth. Toss the cabbage mixture with the chipotle mayo dressing until evenly coated.
7. Step 7: Warm 8 corn tortillas in a dry skillet for 30 seconds per side.
8. Step 8: Assemble tacos by placing crispy fish pieces on tortillas, topping with chipotle cabbage slaw, and garnishing with 1/4 cup chopped fresh cilantro.