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Crispy Beer-Battered Fish Tacos Recipe with Easy Cilantro Lime Slaw

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These crispy beer-battered fish tacos feature a light, crunchy coating paired with a fresh, tangy cilantro lime slaw, perfect for quick and satisfying weeknight meals.

Ingredients

Scale
  • 1 to 1.5 pounds white fish fillets (such as cod, tilapia, or haddock), skinless and boneless
  • 1 cup all-purpose flour (125g), plus extra for dusting
  • 1/4 cup cornstarch (30g)
  • 1 cup cold beer (lager or pale ale), chilled (240ml)
  • 1 teaspoon baking powder
  • 1 teaspoon salt, plus to taste
  • 1/2 teaspoon black pepper
  • Vegetable oil for frying (enough to fill pan about 2 inches deep)
  • 3 cups shredded green cabbage (about half a small head)
  • 1 cup shredded red cabbage
  • 1/2 cup fresh cilantro, chopped and packed
  • 3 tablespoons fresh lime juice (about 1 lime)
  • 1/4 cup mayonnaise (light version optional)
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • Pinch of black pepper
  • Optional: thinly sliced jalapeño
  • 8 to 10 small corn or flour tortillas
  • Lime wedges for serving
  • Optional: sliced avocado or pickled red onions

Instructions

  1. Prepare the slaw: In a large bowl, combine shredded green and red cabbage with chopped cilantro. In a smaller bowl, whisk together lime juice, mayonnaise, honey, salt, and pepper until smooth. Pour dressing over cabbage mixture and toss to coat evenly. Cover and refrigerate while preparing fish (about 10 minutes).
  2. Cut and dry the fish: Pat fish fillets dry with paper towels and cut into 3-4 inch strips. Lightly dust each piece with all-purpose flour and set aside.
  3. Make the beer batter: In a large bowl, sift together 1 cup flour, 1/4 cup cornstarch, baking powder, salt, and black pepper. Slowly whisk in chilled beer until batter is smooth and slightly thick (consistency of heavy cream). Let rest for 5 minutes until bubbles form.
  4. Heat the oil: Pour vegetable oil into a deep skillet or pot to about 2 inches deep. Heat over medium-high until oil reaches 350°F (175°C).
  5. Fry the fish: Dip each floured fish strip into the beer batter, letting excess drip off. Carefully lower into hot oil and fry in batches for 3-4 minutes, turning once, until golden brown and crispy. Remove with slotted spoon and drain on paper towels.
  6. Warm the tortillas: While frying the last batch, warm tortillas in a dry skillet for about 30 seconds per side or wrap in foil and heat in a 250°F (120°C) oven for 10 minutes.
  7. Assemble the tacos: Place a couple of pieces of crispy fish on each tortilla, top with cilantro lime slaw, and add optional sliced avocado or pickled onions. Serve immediately with lime wedges.

Notes

Use cold beer to keep batter light and bubbly. Dust fish with flour before battering to help coating stick. Maintain oil temperature at 350°F for best crispiness. Slaw can be made ahead and refrigerated to enhance flavor. For gluten-free, use gluten-free flour blend and gluten-free beer or sparkling water. Warm tortillas while frying last batch of fish to save time.

Nutrition

Keywords: fish tacos, beer batter, cilantro lime slaw, crispy fish, quick dinner, easy tacos, seafood tacos, beer-battered fish

Find it online: https://evabake.com/crispy-beer-battered-fish-tacos-recipe-with-easy-cilantro-lime-slaw/