Half Pint Beer-Battered Fish Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Crisp beer-battered fish made with a half pint of beer, served in warm tortillas topped with a refreshing cilantro lime slaw. This Mexican-inspired seafood recipe, ready in about 30 minutes, pairs cod fillets, all-purpose flour, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 3, 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

• 12 oz, cut into 3-inch pieces cod fillets
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1/2 pint (8 fl oz) cold beer
• 2 cups for frying vegetable oil
• 6 small corn tortillas
• 2 cups shredded green cabbage
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 3 tbsp mayonnaise
• 1/2 tsp for slaw salt
• 1/4 tsp for slaw black pepper

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Instructions

1. Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and 1 tsp salt. Gradually pour in 1/2 pint (8 fl oz) cold beer, whisking until the batter is smooth and thick enough to coat fish.
2. Step 2: Heat 2 cups vegetable oil in a deep skillet or pot over medium-high heat to 350°F (use a thermometer).
3. Step 3: Dip 12 oz cod pieces into the beer batter, allowing excess to drip off, then carefully lower into hot oil. Fry for 3-4 minutes per side until golden and crispy. Remove and drain on paper towels.
4. Step 4: In a medium bowl, combine 2 cups shredded green cabbage, 1/4 cup chopped cilantro, 2 tbsp lime juice, 3 tbsp mayonnaise, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until slaw is evenly coated.
5. Step 5: Warm 6 small corn tortillas in a dry skillet for 30 seconds each side until pliable. Assemble tacos by placing battered fish pieces in each tortilla and topping with generous spoonfuls of cilantro lime slaw.