Hop-Infused IPA Beer-Battered Fish Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

Crisp beer-battered white fish fried to golden perfection, nestled in warm tortillas with a zesty cilantro lime slaw for a refreshing bite. This Mexican-inspired seafood recipe, ready in about 40 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.

Ingredients

• 1 lb, cut into 3-inch strips white fish fillets (cod or haddock)
• 1 cup, plus 1/2 cup for dusting all-purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1 cup cold IPA beer
• 1 tsp salt
• 1/2 tsp black pepper
• for frying, about 4 cups vegetable oil
• 2 cups green cabbage, shredded
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1/3 cup sour cream
• 8 small corn tortillas

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Instructions

1. Step 1: In a medium 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. Gradually add 1 cup cold IPA beer and whisk until batter is smooth and slightly thick.
2. Step 2: Pat 1 lb white fish strips dry, then lightly dust with 1/2 cup all-purpose flour to help the batter adhere.
3. Step 3: Heat 4 cups vegetable oil in a deep pot or fryer to 350°F. Dip each fish strip into the batter, allowing excess to drip off, then carefully lower into hot oil. Fry in batches for 4-5 minutes until golden and crispy. Drain on paper towels.
4. Step 4: For slaw, combine 2 cups shredded green cabbage, 1/4 cup thinly sliced red onion, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, and 1/3 cup sour cream in a bowl. Toss well to coat.
5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side. Assemble tacos by layering crispy fish with a generous spoonful of cilantro lime slaw. Serve immediately.