Half Pint Beer-Battered Fish Tacos with Cilantro Lime Slaw

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

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 ready in about 30 minutes pairs cut into 3-inch pieces 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.

Prep: 15 min Cook: 15 min Serves 3 Mexican cuisine 450 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Half Pint Beer-Battered Fish Tacos with Cilantro Lime Slaw take to make?

Total time is about 30 minutes (15 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 Half Pint Beer-Battered Fish Tacos with Cilantro Lime 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 all-purpose flour from drying out.

Can I substitute ingredients in Half Pint Beer-Battered Fish Tacos with Cilantro Lime 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 Half Pint Beer-Battered Fish Tacos with Cilantro Lime Slaw for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Half Pint Beer-Battered Fish Tacos with Cilantro Lime 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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