Craft Beer-Battered Fish Tacos with Cilantro Slaw

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Crisp fish coated in a light craft beer batter, served in warm tortillas with a zesty cilantro slaw. This Mexican-inspired seafood recipe, ready in about 35 minutes, pairs all-purpose flour, craft beer (lager or pale ale), baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 (e.g. cod or haddock), cut into 3-inch pieces
• 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, freshly ground
• 3 cups vegetable oil for frying
• 8 corn tortillas
• 2 cups green cabbage, shredded
• 1/2 cup fresh cilantro, chopped
• 2 tbsp lime juice, freshly squeezed
• 1/4 cup mayonnaise
• 1 small jalapeño, seeded and minced
• 1/2 tsp garlic powder

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, and 1/2 tsp freshly ground black pepper. Gradually whisk in 1 cup craft beer until the batter is smooth and thick enough to coat fish.
2. Step 2: Heat 3 cups vegetable oil in a deep skillet or pot over medium-high heat to 350°F (175°C). Pat dry 1 lb white fish fillets cut into 3-inch pieces.
3. Step 3: Dip each fish piece into the beer batter, letting excess drip off, then carefully place in hot oil. Fry in batches for 3-4 minutes until golden brown and cooked through, turning once. Drain on paper towels.
4. Step 4: In a medium bowl, combine 2 cups shredded green cabbage, 1/2 cup chopped fresh cilantro, 1/4 cup mayonnaise, 2 tbsp freshly squeezed lime juice, 1 small minced jalapeño (seeded), and 1/2 tsp garlic powder. Toss until well mixed.
5. Step 5: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side. Assemble tacos by layering fried fish and a generous spoonful of cilantro slaw on each tortilla.
6. Step 6: Serve immediately with lime wedges for squeezing.