Beer-Battered Fish Tacos with Cabbage Slaw

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

Crispy beer-battered fish tacos using half a pint of beer in the batter, topped with a tangy cabbage slaw for a fresh, crunchy texture. This Mexican-inspired seafood recipe, ready in about 35 minutes, pairs all-purpose flour, cornstarch, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 white fish fillets (cod or tilapia), cut into strips
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1/2 pint (8 fl oz) cold beer (lager or pale ale)
• 1 tsp salt
• 2 cups vegetable oil for frying
• 8 small corn tortillas
• 2 cups green cabbage, thinly sliced
• 1/4 cup red onion, thinly sliced
• 2 tbsp lime juice
• 2 tbsp cilantro, chopped
• 1/4 cup mayonnaise
• 1 tsp hot sauce (optional)

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Instructions

1. Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, and 1 tsp salt. Slowly pour in 1/2 pint (8 fl oz) cold beer while whisking to create a smooth, thick batter. Let rest for 10 minutes.
2. Step 2: Heat 2 cups vegetable oil in a deep skillet or pot over medium-high heat to 350°F (175°C). Pat dry 1 lb white fish fillet strips and dredge each in a small amount of flour, shaking off excess.
3. Step 3: Dip fish strips into the beer batter, allowing excess to drip off, then carefully fry in hot oil for 3-4 minutes per side until golden and crispy. Remove and drain on paper towels.
4. Step 4: In a medium bowl, combine 2 cups thinly sliced green cabbage, 1/4 cup thinly sliced red onion, 2 tbsp lime juice, 2 tbsp chopped cilantro, 1/4 cup mayonnaise, and 1 tsp hot sauce if using. Toss until well mixed.
5. Step 5: Warm 8 small corn tortillas in a dry skillet or microwave. Assemble tacos by placing fried fish strips in tortillas and topping with generous amounts of cabbage slaw. Serve immediately with lime wedges if desired.