Craft Beer-Battered Fish Tacos with Cabbage Slaw

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Light and crispy beer-battered fish nestled in warm corn tortillas topped with tangy cabbage slaw for a refreshing twist. This Mexican-inspired taco and burrito recipe, ready in about 35 minutes, pairs white fish fillets (cod or tilapia), all-purpose flour, craft beer (lager or pale ale) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 cup craft beer (lager or pale ale)
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups vegetable oil
• 8 corn tortillas
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 1/4 cup mayonnaise
• 1 tbsp sriracha sauce

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

Instructions

1. Step 1: In a mixing bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. Slowly add 1 cup craft beer, stirring until smooth and thick enough to coat fish.
2. Step 2: Heat 4 cups vegetable oil in a deep skillet or pot over medium-high heat to 350°F, using a thermometer to maintain temperature.
3. Step 3: Cut 1 lb white fish fillets into 3-inch pieces. Dip each piece into the beer batter, letting excess drip off, then carefully place into hot oil. Fry for 3-4 minutes until golden and crispy, then drain on paper towels.
4. Step 4: In a bowl, toss 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/4 cup chopped cilantro, 2 tbsp lime juice, 1/4 cup mayonnaise, and 1 tbsp sriracha sauce until well combined.
5. Step 5: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
6. Step 6: Assemble tacos by placing 2-3 pieces of fried fish on each tortilla and topping with a generous scoop of the cabbage slaw.