Carrollton-Inspired Beer-Battered Fish Tacos

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Golden beer-battered fish tacos with fresh cabbage slaw and creamy lime sauce, inspired by Carrollton’s vibrant beer selection. 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 450 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)
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 cup cold beer (lager or ale)
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• for frying, about 4 cups vegetable oil
• 8 small corn tortillas
• 2 cups green cabbage, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1/3 cup mayonnaise
• 2 tbsp sour cream
• 1/4 tsp garlic powder
• 1/4 tsp ground cumin

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

Instructions

1. Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. Slowly whisk in 1 cup cold beer until batter is smooth and thick.
2. Step 2: Heat 4 cups vegetable oil in a deep pot or fryer to 375°F. Pat dry 1 lb white fish fillets and cut into 3-inch pieces.
3. Step 3: Dip each fish piece into the beer batter, letting excess 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.
4. Step 4: In a medium bowl, toss 2 cups thinly sliced green cabbage with 1/4 cup chopped fresh cilantro and 2 tbsp lime juice.
5. Step 5: In a small bowl, mix 1/3 cup mayonnaise, 2 tbsp sour cream, 1/4 tsp garlic powder, and 1/4 tsp ground cumin until smooth.
6. Step 6: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds each side. Assemble tacos by layering cabbage slaw, 2-3 pieces of fried fish, and a drizzle of lime crema sauce.