Spicy Texan Beer-Battered Fish Tacos with Cilantro-Lime Slaw

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Crispy beer-battered white fish fried to golden perfection, topped with a zesty cilantro-lime slaw and wrapped in warm corn tortillas. This Mexican-inspired taco and burrito recipe, ready in about 35 minutes, pairs white fish fillets (cod or tilapia), all-purpose flour, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 white fish fillets (cod or tilapia)
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp chili powder
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1 cup cold Texas lager beer
• for frying vegetable oil
• 8 small corn tortillas
• 2 cups green cabbage shredded
• 1/4 cup fresh cilantro chopped
• 2 tbsp lime juice
• 1/3 cup mayonnaise
• 1/2 tsp garlic powder
• 1 tsp jalapeño minced

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Instructions

1. Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp chili powder, 1/4 tsp cayenne pepper, and 1 tsp salt. Slowly pour in 1 cup cold Texas lager beer while whisking until the batter is smooth and thick.
2. Step 2: Heat vegetable oil in a deep skillet or fryer to 350°F, enough to submerge the fish.
3. Step 3: Pat dry 1 lb white fish fillets and cut into 3-inch pieces. Dip each piece into the beer batter, letting excess drip off, then carefully place in hot oil. Fry in batches for 3-4 minutes until golden and crispy. Drain on paper towels.
4. Step 4: In a medium bowl, combine 2 cups shredded green cabbage, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 1/3 cup mayonnaise, 1/2 tsp garlic powder, and 1 tsp minced jalapeño. Toss until well mixed and creamy.
5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds each side.
6. Step 6: Assemble tacos by layering 2-3 fried fish pieces on each tortilla and topping with a generous spoonful of cilantro-lime slaw. Serve immediately with lime wedges if desired.