Beer-Battered Fish Tacos with Cilantro-Lime Slaw

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

Crispy beer-battered white fish nestled in warm tortillas topped with a tangy cilantro-lime slaw for a vibrant taco experience. This Mexican-inspired seafood recipe, ready in about 35 minutes, pairs white fish fillets (cod or tilapia), all-purpose flour, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 pieces white fish fillets (cod or tilapia)
• 1 cup, divided all-purpose flour
• 1/4 cup cornstarch
• 1 cup cold beer (lager or pale ale)
• 1 tsp baking powder
• 1 tsp, divided salt
• 1/2 tsp black pepper
• for deep frying, about 4 cups vegetable oil
• 2 cups, shredded green cabbage
• 1 cup, shredded red cabbage
• 1/2 cup, chopped fresh cilantro
• 3 tbsp lime juice
• 1/4 cup mayonnaise
• 8 small tortillas (corn or flour)
• 1 small, seeded and finely chopped (optional) jalapeño

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1/2 tsp salt, and 1 cup cold beer until smooth and thick enough to coat fish.
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 4 cups vegetable oil in a deep pot or fryer to 350°F, maintaining temperature.
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 with a slotted spoon and drain on paper towels.
5. Step 5: In a bowl, combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/2 cup chopped cilantro, 3 tbsp lime juice, 1/4 cup mayonnaise, 1 tsp salt, and 1 small finely chopped jalapeño (if using). Toss until creamy and tangy.
6. Step 6: Warm 8 small tortillas in a dry skillet or microwave. Assemble tacos by placing 2-3 pieces of fried fish in each tortilla and topping with generous spoonfuls of cilantro-lime slaw. Serve immediately.