Modelo Beer-Battered Fish Tacos with Cilantro Lime Slaw
Crispy beer-battered fish in warm tortillas topped with zesty cilantro lime slaw, delivering a fresh and crunchy taco experience. This mexican-inspired tacos & burritos ready in about 35 minutes pairs cold Modelo beer, 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 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 pieces white fish fillets (cod or tilapia)
- 1 cup, cold Modelo beer
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups for frying vegetable oil
- 8 small corn tortillas
- 2 cups shredded green cabbage
- 1/4 cup chopped fresh cilantro
- 2 tbsp lime juice
- 1/4 cup mayonnaise
- 1 small, seeded and finely chopped jalapeño
- 1/4 tsp for slaw salt
Instructions
- Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper. Slowly add 1 cup cold Modelo beer, whisking until smooth and slightly thickened to form the batter.
- Step 2: Heat 2 cups vegetable oil in a deep skillet over medium-high heat to 350°F for frying.
- Step 3: Dip 1 lb white fish pieces into the beer batter, letting excess drip off, then carefully place into hot oil. Fry in batches for 3-4 minutes until golden brown and crispy, turning once. Remove and drain on paper towels.
- Step 4: In a medium bowl, combine 2 cups shredded green cabbage, 1/4 cup chopped cilantro, 2 tbsp lime juice, 1/4 cup mayonnaise, 1 small finely chopped jalapeño, and 1/4 tsp salt. Toss well to make the slaw.
- Step 5: Warm 8 small corn tortillas in a dry skillet for 30 seconds per side until pliable.
- Step 6: Assemble tacos by placing fried fish pieces in each tortilla and topping with generous spoonfuls of cilantro lime slaw. Serve immediately.
Frequently asked questions
How long does Modelo Beer-Battered Fish Tacos with Cilantro Lime 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 Modelo 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 cold modelo beer from drying out.
Can I substitute ingredients in Modelo 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 Modelo Beer-Battered Fish Tacos with Cilantro Lime 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 Modelo Beer-Battered Fish Tacos with Cilantro Lime Slaw?
Mexican tacos & burritos 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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