Corona Beer Battered Fish Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Crispy beer-battered fish made with Corona beer, served in soft tortillas with fresh cilantro lime slaw and creamy sauce. This Mexican-inspired seafood recipe, ready in about 40 minutes, pairs white fish fillets (cod or tilapia), Corona beer, all-purpose flour 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, cut into 3-inch pieces white fish fillets (cod or tilapia)
• 1 cup, cold Corona beer
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 8 small corn tortillas
• 2 cups, shredded green cabbage
• 1/2 cup, chopped cilantro leaves
• 2 tbsp lime juice
• 1/4 cup mayonnaise
• 2 cups, for frying vegetable oil
• 1/2 tsp garlic powder
• 1/2 tsp black pepper

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 tsp baking powder, 1 tsp salt, 1/2 tsp garlic powder, and 1/2 tsp black pepper.
2. Step 2: Slowly pour in 1 cup cold Corona beer while whisking to create a smooth batter; set aside to rest for 10 minutes.
3. Step 3: Heat 2 cups vegetable oil in a deep pan over medium-high heat to 350°F for frying.
4. Step 4: Dip 1 lb white fish pieces into the beer batter, allowing excess to drip off, then carefully lower into hot oil; fry in batches for 3-4 minutes until golden and crispy.
5. Step 5: Remove fried fish with a slotted spoon and drain on paper towels.
6. Step 6: In a medium bowl, toss 2 cups shredded green cabbage with 1/2 cup chopped cilantro and 2 tbsp lime juice for the slaw.
7. Step 7: Warm 8 corn tortillas on a dry skillet until pliable.
8. Step 8: Assemble tacos by placing fried fish pieces on each tortilla, topping with cilantro lime slaw and a dollop of 1/4 cup mayonnaise.
9. Step 9: Serve immediately for best crispness and flavor.