Grand Rapids Beer-Battered Fish Tacos with Citrus Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 35 minutes pairs divided all-purpose flour, cornstarch, cold Michigan lager beer 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

Instructions

  1. 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.
  2. Step 2: Heat 4 cups vegetable oil in a deep pot or fryer to 365°F.
  3. Step 3: Pat dry 1 lb white fish pieces and lightly coat them with 1/4 cup flour to help the batter stick.
  4. 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.
  5. 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.
  6. Step 6: Warm 8 small corn tortillas on a dry skillet over medium heat for 30 seconds each side.
  7. Step 7: Assemble tacos by placing fried fish on tortillas and topping with the citrus slaw. Serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Grand Rapids Beer-Battered Fish Tacos with Citrus Slaw take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grand Rapids Beer-Battered Fish Tacos with Citrus Slaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided all-purpose flour from drying out.

Can I substitute ingredients in Grand Rapids Beer-Battered Fish Tacos with Citrus Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grand Rapids Beer-Battered Fish Tacos with Citrus Slaw for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grand Rapids Beer-Battered Fish Tacos with Citrus Slaw?

Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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