Dive into a coastal fiesta with these Baja-style, crispy beer battered fish tacos!
I’ve always been a fan of fish tacos, but the addition of a light and airy beer batter takes them to a whole new level.
Topped with a crisp cabbage slaw and a zippy crema, these tacos strike the perfect balance between savory and refreshing.
Whether you’re hosting a summer gathering or seeking a seaside escape, these fish tacos will make waves at your table.
Why You’ll Love These Beer Battered Fish Tacos
Crispy Perfection: The beer batter creates an irresistibly crispy coating on the fish, providing a satisfying crunch with every bite.
Delicious Balance: The combination of crispy fish, fresh shredded cabbage, and creamy white sauce creates a harmonious balance of textures and flavors, making these tacos a standout dish.
Zesty White Sauce: The homemade white sauce with sour cream, lime, jalapeno, and spices adds a tangy and slightly spicy kick that perfectly complements the fried fish.
Crowd-Pleaser: These tacos are perfect for entertaining, as they’re easy to customize. Serve them with an array of sides and let your guests build their perfect taco!
Ingredients
- Cod Fillets: Flaky and tender, these mild-flavored fish fillets are perfect for frying because they hold their shape really well. Feel free to swap in another firm, white fish.
- Tortillas: Soft and pliable, they provide the perfect wrap for our crispy fish and tangy slaw. Use corn or flour as you prefer.
- Slaw: This crunchy and refreshing addition to the tacos features shredded cabbage and carrots in a zesty sauce.
- Beer Batter: The foundation of these crispy delights! You’ll need light beer, flour, an egg, and spices.
- Sauce: A creamy and zesty blend sour cream, mayonnaise, lime juice, and spices.
How to Make Beer Battered Fish Tacos
I’m completely obsessed with these Baja-style tacos.
I first had them in California from a little taco truck near the beach. And wow, I was hooked right away!
I went back to that truck at least three more times during my stay.
But for those of us who don’t live on the West Coast, this recipe will just have to do.
1. MAKE THE SLAW: Whisk the sauce ingredients in a bowl until smooth, then add the shredded cabbage and carrots. Toss until well coated. Cover and refrigerate.
2. MAKE THE SAUCE: Combine the sauce ingredients until smooth. Taste and adjust as needed. Cover and refrigerate.
3. MAKE THE BATTER: Whisk the dry ingredients in a bowl, then blend in the egg and beer, whisking until smooth. Adjust the thickness with water if necessary.
4. COOK THE FISH: Pat the fish dry and season with salt and pepper. Heat 1 inch of vegetable oil to 350°F (175°C). Dip the fish in the batter, letting the excess drip off. Fry for 3-4 minutes per side until crispy. Drain on paper towels.
5. ASSEMBLE: Warm the tortillas. Place the fish in the center, top with slaw and sauce, and serve with lime wedges and optional toppings. Enjoy!
Tips For the Best Beer Battered Fish Tacos
I love that this is a dish that’s both familiar and adventurous, comforting and exciting all at once.
The way the flavors and textures come together is just magic. And believe it or not, it’s super easy to recreate!
- Fish options. In addition to cod, other great fish choices include halibut, mahi mahi, tilapia, or grouper. Look for firm, white fish fillets.
- Beer selection. Use a light-bodied beer like a Mexican lager (Corona, Dos Equis, Modelo), pale ale, or German beer for the batter. Avoid dark, heavy beers.
- Don’t like beer? You won’t really taste it, but you can also use lemon-lime soda or sparkling water, like topo chico.
- Batter consistency. The batter should be the consistency of pancake batter – not too thick or thin. Adjust with more beer/water or flour if needed.
- Don’t let the batter sit. You want the bubbles to make the coating crispy. So only mix it up when you’re ready to cook.
- Oil temperature. For optimal results, maintain the frying oil at 350-375°F. Too low, and the batter will be greasy; too high, and it will burn.
- Fry in batches. Fry the fish in batches so the oil temperature doesn’t drop too much. Drain fried fish on a wire rack.
- Keep warm. Keep fried fish fillets warm in a 200°F oven on a baking sheet while frying the remaining batches.
- Tortilla tricks. Warm the corn tortillas in a dry skillet, over the flame of a gas burner, or wrapped in foil in the oven so they are pliable.
How to Store
It won’t come as a surprise to hear that these are best enjoyed right away.
The fish will go soggy as it sits, and the slaw will become watery. Not very tasty.
But if you have leftovers, here’s what to do:
To Store: Store unassembled leftovers in separate airtight containers in the fridge. Eat within 1-2 days for the best taste and texture.
To Freeze: Flash freeze the cooked and cooled fried fish on a tray, then transfer to a freezer bag for 2-3 months. Bake from frozen at 400°F oven for 15-20 minutes until hot and crispy.
To Reheat: Reheat chilled fish at 375°F for 10-12 minutes until crispy.
More Tex-Mex Recipes You’ll Love
Taco Zucchini Boats
Chicken Chimichangas
Taco Stuffed Peppers
Crispy Chicken Tacos
Beer Battered Fish Tacos
6
servings20
minutes8
minutes760
kcalThese Baja-style beer battered fish tacos are crispy, flavorful, and perfect for a laid-back meal. From the slaw to the sauce, they’re too good to miss.
Ingredients
- For the Slaw
1/2 lime, juiced
1/4 cup mayonnaise
1 tablespoons apple cider vinegar
1-2 teaspoons hot sauce, to taste
1 teaspoon honey
1/2 teaspoon salt
3-4 cups red and/or green cabbage (combined)
2-3 medium carrots
- For the Fish Taco Sauce
1/2 cup sour cream
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 tablespoon fresh cilantro, optional
1 teaspoon minced capers
1 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
- For the Beer Batter
2 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 (12 ounce) bottle light beer
1 egg
1-1 1/2 pounds cod fillets, cut into 2 to 3-ounce portions
salt & pepper, to taste
- For the Tacos
Vegetable oil, for frying
12 small tortillas
Sliced limes, for serving
Optional toppings: pickled red onions, diced jalapeños, corn, cotija cheese
Instructions
- Make the Slaw: In a large bowl, whisk the lime juice, mayonnaise, apple cider vinegar, hot sauce (adjust to taste), honey, and salt.
- Add the shredded cabbage and grated carrots. Toss everything together until well coated. Cover and set aside in the fridge to let the flavors meld.
- Make the Sauce: In a small bowl, combine the sour cream, mayonnaise, lime juice, minced jalapeño, cilantro (if using), minced capers, cayenne pepper, oregano, cumin, and dill weed.
- Mix until well combined, then adjust the seasoning to taste. Cover and set aside in the fridge until ready to serve.
- Make the Beer Batter: In a large mixing bowl, whisk the flour, cornstarch, baking powder, chili powder, salt, pepper, paprika, and garlic powder.
- Crack the egg into the bowl and pour in the entire bottle of light beer. Whisk until smooth. The batter should be thick enough to coat the fish but still pourable. If it’s too thick, add a splash of water.
- Cook the Fish: Heat about 1 inch of vegetable oil in a large, deep skillet or pot to 350°F (175°C). Pat the cod fillets dry with paper towels and lightly season with salt and pepper.
- Dip each piece of fish into the beer batter, allowing any excess to drip off, and carefully place in the hot oil. Fry for 3-4 minutes on each side until golden and crispy. Work in batches to avoid overcrowding the pan.
- Remove the fried fish and place on a wire rack or paper towels to drain excess oil.
- Assemble the Tacos: Warm the tortillas in a dry skillet or microwave until soft and pliable.
- Place a piece of fried fish in the center of each tortilla. Top with a spoonful of slaw and a drizzle of the fish taco sauce.
- Serve with sliced limes on the side and optional toppings like pickled red onions, diced jalapeños, corn, or cotija cheese. Enjoy!
Notes
- Topping ideas. In addition to cabbage slaw and white sauce, try pico de gallo, mango salsa, guacamole, cilantro, hot sauce, or queso fresco.
- Assembly. Let everyone assemble their own tacos with the fish and various toppings so the fried fish stays crispy. Serve with lime wedges on the side.
- The calories listed are based on two tacos per person.
