Crispy Beer-Battered Fish Tacos with Cabbage Slaw

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

Light and flaky white fish dipped in a crispy Nebraska craft beer batter, topped with a tangy cabbage slaw and fresh lime crema. This American-inspired seafood recipe, ready in about 35 minutes, pairs white fish fillets (cod or haddock), craft Nebraska 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 haddock)
• 1 cup, cold craft Nebraska beer
• 1 cup, plus 1/2 cup for dusting all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• for frying, about 4 cups vegetable oil
• 2 cups, shredded green cabbage
• 1 cup, shredded red cabbage
• 1/4 cup, chopped fresh cilantro leaves
• 3 tbsp lime juice
• 1/2 cup sour cream
• 8 small corn tortillas
• 1/4 tsp garlic powder

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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 black pepper, and 1 cup cold Nebraska craft beer until smooth. Let batter rest for 10 minutes.
2. Step 2: Pat 1 lb white fish pieces dry and dust lightly with 1/2 cup all-purpose flour to help the batter adhere.
3. Step 3: Heat about 4 cups vegetable oil in a deep skillet or pot to 350°F. Dip floured fish pieces into the beer batter, letting excess drip off, and carefully place into hot oil. Fry for 3-4 minutes, turning once, until golden and crispy. Remove and drain on paper towels.
4. Step 4: In a medium bowl, toss 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/4 cup chopped cilantro, and 3 tbsp lime juice with 1/2 tsp garlic powder until well combined.
5. Step 5: Warm 8 small corn tortillas in a dry skillet or microwave. Assemble tacos by placing fried fish pieces on each tortilla, topping with cabbage slaw and a dollop of 1/2 cup sour cream mixed with an extra squeeze of lime if desired. Serve immediately.