Grand Rapids Beer-Battered Fish Tacos with Citrus Slaw

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Flaky white fish dipped in a crisp beer batter inspired by Michigan craft beers, topped with a zesty citrus slaw for a fresh taco experience. This Mexican-inspired seafood recipe, ready in about 35 minutes, pairs white fish fillets (cod or haddock), all-purpose flour, cornstarch 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.

Prep: 20 min Cook: 15 min Serves 4 Mexican cuisine 420 cal/serving

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Ingredients

1 lb, cut into 3-inch pieces white fish fillets (cod or haddock)
1 cup, divided all-purpose flour
1/4 cup cornstarch
1 cup cold Michigan lager beer
1 tsp baking powder
1 tsp salt
1/2 tsp black pepper
for frying, about 4 cups vegetable oil
2 cups, shredded green cabbage
1/2 cup, julienned red bell pepper
1/4 cup, chopped fresh cilantro
2 tbsp lime juice
1/4 cup mayonnaise
8 small corn tortillas

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Instructions

Step 1: In a large bowl, whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. Gradually whisk in 1 cup cold Michigan lager beer until smooth and thick.
Step 2: Heat 4 cups vegetable oil in a deep pot or fryer to 365°F.
Step 3: Pat dry 1 lb white fish pieces and lightly coat them with 1/4 cup flour to help the batter stick.
Step 4: Dip fish pieces into the beer batter, letting excess drip off, then carefully lower into hot oil. Fry for 4-5 minutes until golden and crispy. Drain on paper towels.
Step 5: In a medium bowl, toss 2 cups shredded green cabbage, 1/2 cup julienned red bell pepper, 1/4 cup chopped cilantro, 2 tbsp lime juice, and 1/4 cup mayonnaise until well combined.
Step 6: Warm 8 small corn tortillas on a dry skillet over medium heat for 30 seconds each side.
Step 7: Assemble tacos by placing fried fish on tortillas and topping with the citrus slaw. Serve immediately.