Beer-Battered Fish Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Crispy beer-battered fish tacos made using a half-pint of beer in the batter, topped with a refreshing cilantro lime slaw for a perfect balance of crunch and zest. 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 480 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 all-purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1 tsp salt
• 8 fl oz (half-pint), preferably lager cold beer
• for frying, about 4 cups vegetable oil
• 8 small corn tortillas
• 2 cups shredded green cabbage
• 1/2 cup chopped fresh cilantro leaves
• 3 tbsp lime juice
• 1/4 cup sour cream
• 1/2 tsp salt (for slaw)

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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. Gradually add 8 fl oz cold beer while whisking until the batter is smooth and thick enough to coat fish.
2. Step 2: Heat 4 cups vegetable oil in a deep pan to 350°F. Dip 1 lb white fish strips into the batter, letting excess drip off, then carefully fry in batches for 3-4 minutes until golden and crispy. Drain on paper towels.
3. Step 3: In a separate bowl, toss 2 cups shredded green cabbage, 1/2 cup chopped fresh cilantro, 3 tbsp lime juice, 1/4 cup sour cream, and 1/2 tsp salt until combined and creamy.
4. Step 4: Warm 8 small corn tortillas on a dry skillet over medium heat for 30 seconds each side. Assemble tacos by placing battered fish strips on tortillas and topping with generous spoonfuls of cilantro lime slaw. Serve immediately.