Beer-Battered Fish Tacos with Cabbage Slaw

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

Crisp beer-battered fish nestled in warm tortillas with a tangy cabbage slaw for a vibrant and flavorful taco experience. This Mexican-inspired seafood recipe, ready in about 35 minutes, pairs white fish fillets (cod or tilapia), all-purpose flour, cold beer for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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, cut into 3-inch strips white fish fillets (cod or tilapia)
• 1 cup, divided all-purpose flour
• 1 cup, preferably lager cold beer
• 1 tsp baking powder
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• for frying, about 4 cups vegetable oil
• 2 cups, thinly shredded green cabbage
• 1 cup, thinly shredded red cabbage
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 3 tbsp mayonnaise
• 8, warmed corn tortillas

Instructions

1. Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1 cup cold beer until smooth and thick enough to coat fish.
2. Step 2: Season 1 lb white fish strips with 1/2 tsp salt and 1/4 tsp black pepper. Dredge each strip lightly in 1/4 cup flour to help batter adhere.
3. Step 3: Heat 4 cups vegetable oil in a deep pan to 350°F. Dip fish strips into the beer batter, allowing excess to drip off, then carefully fry in batches for 3-4 minutes until golden and crisp. Drain on paper towels.
4. Step 4: In a medium bowl, combine 2 cups green cabbage, 1 cup red cabbage, 1/4 cup chopped cilantro, 2 tbsp lime juice, and 3 tbsp mayonnaise. Toss until slaw is evenly coated and slightly creamy.
5. Step 5: To assemble, place 2-3 pieces of fried fish on each warmed corn tortilla, top with 2-3 tbsp of cabbage slaw. Serve immediately with lime wedges if desired.