Crispy Sheet Pan Modelo Beer-Battered Fish Tacos

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Golden beer-battered fish with a light, crispy coating using Modelo beer, served on soft tortillas with fresh slaw and creamy sauce. This Mexican-inspired seafood recipe, ready in about 35 minutes, pairs white fish fillets (cod or tilapia), Modelo beer, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 470 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 strips white fish fillets (cod or tilapia)
• 1 cup, cold Modelo beer
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• for frying, about 4 cups vegetable oil
• 8 small corn tortillas
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 1/2 cup mayonnaise
• 1 tbsp sriracha sauce
• 1/4 tsp salt for slaw

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Instructions

1. Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. Slowly pour in 1 cup cold Modelo beer, whisking until the batter is smooth and slightly thick.
2. Step 2: Heat 4 cups vegetable oil in a deep skillet or fryer to 350°F. Pat dry 1 lb white fish fillets cut into 3-inch strips.
3. Step 3: Dip each fish strip into the beer batter, allowing excess to drip off, then carefully place into hot oil. Fry in batches for 3-4 minutes until the batter is golden brown and crispy. Remove and drain on paper towels.
4. Step 4: In a medium bowl, combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/4 cup chopped cilantro, 2 tbsp lime juice, and 1/4 tsp salt. Toss until evenly mixed.
5. Step 5: In a small bowl, mix 1/2 cup mayonnaise with 1 tbsp sriracha sauce for the spicy sauce.
6. Step 6: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side.
7. Step 7: Assemble tacos by placing 2-3 pieces of fried fish on each tortilla, topping with the cabbage slaw and a drizzle of the spicy mayo. Serve immediately.