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–+ servings
Beer Battered Fish Tacos with Cilantro Slaw

Crispy Beer Battered Fish Tacos with Cilantro Slaw Magic

Delight in these Beer Battered Fish Tacos with Cilantro Slaw, a crunchy and refreshing dish perfect for weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • ½ cup Cornstarch Essential for desired texture.
  • 1 teaspoon Paprika Can substitute with chili powder for a kick.
  • 1 teaspoon Baking Powder No substitutes recommended.
  • 1 cup Beer Light lager works well; sparkling water for non-alcoholic.
  • 1 large Egg A flax egg for vegan alternative.
For the Fish
  • 1 pound Firm Flesh White Fish e.g., Cod, Catfish or Tilapia
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
For the Tortillas
  • 8 Corn Tortillas Authentic choice for a crisp taco base.
For the Cilantro Slaw
  • 2 cups Prepackaged Coleslaw Mix or Shredded Cabbage and Carrot.
  • ¼ cup Green Onions Scallions can serve as an alternative.
  • ¼ cup Fresh Cilantro Essential for flavor; omit if not a fan.
  • 1 tablespoon Lime Juice Fresh lime is best.
  • 2 tablespoons Apple Cider Vinegar White vinegar makes a good swap.
  • 1 teaspoon Sugar Adjust or omit based on preference.
  • to taste Salt Customize according to liking.

Equipment

  • Large Mixing Bowl
  • large skillet
  • Measuring cups
  • Measuring spoons
  • Whisk
  • Paper Towels

Method
 

Step-by-Step Instructions
  1. Prepare the Beer Batter: In a large mixing bowl, whisk together flour, cornstarch, paprika, and baking powder. Gradually add beer and the beaten egg, mixing until just combined. Set aside.
  2. Prep the Fish: If using frozen fish, ensure it's fully thawed. Pat dry, season with salt and pepper, and cut into manageable pieces. Dredge in flour for better batter adherence.
  3. Fry the Fish: Heat oil in a skillet until 350°F (175°C). Dip fish pieces into batter and fry in batches for 2-4 minutes until golden brown. Drain on paper towels.
  4. Make the Cilantro Slaw: Combine coleslaw mix, green onions, and cilantro. Drizzle with lime juice, apple cider vinegar, and sugar. Toss to coat and refrigerate.
  5. Assemble the Tacos: Warm tortillas, place crispy fish in the center, and top with cilantro slaw. Serve immediately with lime wedges.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 2gCholesterol: 40mgSodium: 500mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 250IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Allow the batter to remain slightly lumpy for the best texture. Ensure oil temperature is correct for frying.

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