Modelo Beer-Battered Fish Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Crispy beer-battered fish in warm tortillas topped with zesty cilantro lime slaw, delivering a fresh and crunchy taco experience. This Mexican recipe, ready in about 35 minutes, pairs white fish fillets (cod or tilapia), Modelo beer, all-purpose flour 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

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Instructions

1. 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.
2. Step 2: Heat 2 cups vegetable oil in a deep skillet over medium-high heat to 350°F for frying.
3. 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.
4. 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.
5. Step 5: Warm 8 small corn tortillas in a dry skillet for 30 seconds per side until pliable.
6. Step 6: Assemble tacos by placing fried fish pieces in each tortilla and topping with generous spoonfuls of cilantro lime slaw. Serve immediately.