Bring the flavor of the coast to your table with Beer-Battered Fish Tacos—a festive and satisfying choice for Good Friday or any seafood celebration. Featuring crispy, golden strips of tender white fish wrapped in warm corn tortillas, these tacos are topped with a vibrant lime-cilantro slaw and a smoky chipotle mayo that brings just the right amount of heat. It’s a delicious, meat-free way to honor tradition without sacrificing flavor or crunch.
Why You’ll Love This Recipe
These tacos deliver the perfect contrast of textures and flavors—crispy fish, tangy slaw, and creamy chipotle sauce all nestled in a soft tortilla. The beer batter is light and airy, coating the fish in a golden crust, while the slaw adds freshness and crunch. It’s an approachable recipe, easy enough for a weeknight and impressive enough for a gathering. Whether you’re observing a meatless Friday or simply craving coastal cuisine, these tacos hit every note.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Fish
1 lb white fish fillets (cod, haddock, or halibut), cut into strips
1 cup all-purpose flour (plus extra for dredging)
1/4 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cold beer (lager or ale)
Vegetable oil, for frying
For the Slaw
1 cup shredded purple cabbage
1/2 cup shredded carrot
1/4 cup chopped cilantro
1 tablespoon lime juice
Salt, to taste
For the Chipotle Sauce
1/3 cup mayonnaise
1 tablespoon lime juice
1 tablespoon chipotle in adobo, finely chopped
Pinch of salt
For Serving
8 small corn tortillas, warmed
Fresh lime wedges
Extra cilantro for garnish
directions
- Prepare the slaw: In a bowl, combine shredded cabbage, carrots, cilantro, lime juice, and a pinch of salt. Toss to coat and chill until ready to serve.
- Make the chipotle sauce: In a small bowl, stir together mayonnaise, lime juice, finely chopped chipotle, and salt. Refrigerate until serving.
- Prepare the batter: In a mixing bowl, whisk together 1 cup flour, cornstarch, baking powder, garlic powder, paprika, salt, and pepper. Gradually whisk in cold beer until a smooth, lump-free batter forms. Let rest for 5 minutes.
- Heat the oil: In a deep skillet or fryer, heat 2 inches of vegetable oil to 350°F (175°C).
- Fry the fish: Lightly dredge each piece of fish in extra flour, then dip into the batter, allowing excess to drip off. Fry in batches for 3–4 minutes per piece, or until golden and crisp. Transfer to a paper towel-lined tray to drain.
- Assemble the tacos: Place a few pieces of fried fish in each warm tortilla. Top with a spoonful of slaw and drizzle with chipotle sauce. Garnish with extra cilantro and a squeeze of fresh lime.
- Serve immediately: Enjoy while hot and crispy for best texture and flavor.
Servings and timing
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 445 kcal per serving
Variations
- Tropical Twist: Add diced mango or pineapple to the slaw for a sweet contrast.
- Gluten-Free Version: Use gluten-free flour and certified gluten-free beer.
- Baja-Style: Add avocado slices or a drizzle of crema for a classic Baja finish.
- Mild Option: Reduce the amount of chipotle or replace with plain yogurt-lime sauce for a gentler spice level.
- Baked Alternative: For a lighter version, use a breadcrumb coating and bake the fish at 425°F (220°C) until crispy.
storage/reheating
For best results, consume immediately after frying. If needed, store leftover fish separately from toppings in an airtight container in the refrigerator for up to 2 days. Reheat in an oven at 375°F (190°C) for 10–12 minutes until crisp. Avoid microwaving, which softens the coating. Assemble tacos fresh for serving.
FAQs
What kind of fish works best for these tacos?
Firm white fish like cod, haddock, or halibut are ideal as they hold up well to frying and offer a mild flavor.
Can I use a different batter liquid besides beer?
Yes, sparkling water or club soda can be used as a non-alcoholic alternative.
How do I keep the fish crispy?
Serve immediately after frying, and avoid covering the fish with foil or stacking pieces while they’re hot.
What can I substitute for chipotle in adobo?
Use smoked paprika mixed with a touch of cayenne or your favorite hot sauce if chipotle is unavailable.
Can I prep anything ahead of time?
Yes. The slaw and chipotle sauce can be made several hours in advance and stored in the refrigerator.
What tortillas are best?
Corn tortillas are traditional and add great flavor, but flour tortillas can also be used.
Can I air fry the fish instead?
Yes. Lightly spray battered fish with oil and cook in an air fryer at 400°F (200°C) for 8–10 minutes, flipping halfway.
How spicy is the chipotle sauce?
Moderately spicy. Adjust the amount of chipotle to your heat preference.
Is this recipe kid-friendly?
Yes, with a mild sauce or no sauce, the crispy fish and slaw are very approachable for children.
Can I make these tacos dairy-free?
Yes. Use dairy-free mayonnaise for the sauce and confirm tortillas are dairy-free.
Conclusion
Beer-Battered Fish Tacos are a festive, flavorful, and satisfying way to celebrate Good Friday or any seafood-focused meal. With crispy fish, tangy slaw, and smoky chipotle mayo wrapped in warm corn tortillas, they offer the perfect balance of crunch, creaminess, and zest. Whether you’re planning a relaxed family dinner or a lively taco night, this recipe delivers bold, coastal-inspired flavor in every bite.
PrintBeer-Battered Fish Tacos
Celebrate Good Friday with these Crispy Beer-Battered Fish Tacos, featuring golden-fried white fish nestled in warm corn tortillas, topped with a tangy purple cabbage slaw and creamy chipotle lime sauce. This festive and flavorful dish is a coastal favorite perfect for meat-free meals and vibrant spring gatherings.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course, Tacos
- Method: Frying
- Cuisine: Mexican-Inspired, Coastal
Ingredients
For the Fish:
-
1 lb white fish fillets (cod, haddock, or halibut), cut into strips
-
1 cup all-purpose flour (plus extra for dredging)
-
1/4 cup cornstarch
-
1 tsp baking powder
-
1/2 tsp garlic powder
-
1/2 tsp smoked paprika
-
1/2 tsp salt
-
1/4 tsp black pepper
-
1 cup cold beer (lager or ale)
-
Vegetable oil, for frying
For the Slaw:
-
1 cup shredded purple cabbage
-
1/2 cup shredded carrot
-
1/4 cup chopped fresh cilantro
-
1 tbsp lime juice
-
Salt, to taste
For the Chipotle Sauce:
-
1/3 cup mayonnaise
-
1 tbsp lime juice
-
1 tbsp chipotle in adobo, finely chopped
-
Pinch of salt
For Serving:
-
8 small corn tortillas, warmed
-
Fresh lime wedges
-
Extra cilantro, for garnish
Instructions
-
Slaw: In a bowl, mix cabbage, carrot, cilantro, lime juice, and salt. Toss and chill.
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Chipotle Sauce: Stir together mayonnaise, chipotle, lime juice, and salt. Set aside.
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Fish Batter: In a bowl, mix flour, cornstarch, baking powder, garlic powder, paprika, salt, and pepper. Gradually whisk in cold beer until smooth.
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Fry Fish: Heat 2 inches of oil in a skillet to 350°F (175°C). Dredge fish strips in flour, dip into batter, and fry in batches for 3–4 minutes until golden. Drain on paper towels.
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Assemble Tacos: Place crispy fish in tortillas, top with slaw, drizzle with chipotle sauce, and garnish with cilantro and lime wedges. Serve immediately.
Notes
Keep fish warm in a 200°F oven while frying in batches. You can substitute Greek yogurt for a lighter sauce or add avocado slices for extra richness.
Nutrition
- Calories: 445 kcal per serving