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

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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.

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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