Corona Beer Battered Fish Tacos with Cilantro Lime Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy beer-battered fish made with Corona beer, served in soft tortillas with fresh cilantro lime slaw and creamy sauce. This mexican-inspired seafood ready in about 40 minutes pairs cold Corona beer, all-purpose flour, baking powder 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.

Prep: 20 min Cook: 20 min Serves 4 Mexican cuisine 450 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Corona Beer Battered Fish Tacos with Cilantro Lime Slaw take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Corona Beer Battered Fish Tacos with Cilantro Lime Slaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cold corona beer from drying out.

Can I substitute ingredients in Corona Beer Battered Fish Tacos with Cilantro Lime Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Corona Beer Battered Fish Tacos with Cilantro Lime Slaw for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Corona Beer Battered Fish Tacos with Cilantro Lime Slaw?

Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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