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Beer Battered Fish Tacos with Cilantro Slaw

Crispy Beer Battered Fish Tacos with Cilantro Slaw Magic

Enjoy delicious Beer Battered Fish Tacos with Cilantro Slaw, perfect for a quick, family-friendly dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 10 minutes
Total Time 50 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter
  • 1 cup All-Purpose Flour Substitute with gluten-free flour if preferred.
  • 1/3 cup Cornstarch No substitutions recommended.
  • 1 teaspoon Paprika Smoked paprika can be used.
  • 1 teaspoon Baking Powder Ensure it's fresh.
  • 1 cup Beer Any lager or ale; sparkling water for non-alcoholic.
  • 1 large Egg A flax egg can be used for vegan.
Fish
  • 1 pound Firm White Fish (e.g., Cod, Catfish) Tilapia or halibut work as well.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
Slaw
  • 2 cups Cabbage Slaw (or coleslaw mix) Mix of green cabbage and carrots works well.
  • 2 Green Onions Substitute with red onions if desired.
  • 1/4 cup Cilantro Omit if not preferred.
  • 1 large Lime Juice Fresh lime juice preferred.
  • 1 tablespoon Apple Cider Vinegar White vinegar can be used as a substitute.
  • 1 tablespoon Vegetable Oil Use a neutral oil.
  • to taste teaspoon Sugar Adjust according to taste.
  • to taste teaspoon Salt Adjust according to taste.
Tacos
  • 8 Corn Tortillas Flour tortillas can be used for a softer experience.

Equipment

  • Mixing Bowl
  • Skillet
  • slotted spoon
  • measuring cups
  • Measuring Spoons
  • Knife
  • Chopping board

Method
 

Beer Battered Fish Tacos
  1. In a mixing bowl, whisk together all-purpose flour, cornstarch, paprika, and baking powder. Slowly pour in beer and add a beaten egg, stirring until mixed but slightly lumpy.
  2. Thaw fish fillets and pat dry. Season with salt and pepper, dredge in flour, then dip into the beer batter.
  3. Heat vegetable oil in a skillet. Fry battered fish for 2-4 minutes on each side until golden brown. Remove and drain on paper towels.
  4. Combine cabbage slaw, green onions, cilantro, lime juice, apple cider vinegar, vegetable oil, sugar, and salt in a bowl. Toss together and let chill for 10 minutes.
  5. Warm corn tortillas in a skillet. Assemble tacos with fried fish and top with cilantro slaw. Serve immediately.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 35gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 400mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 20IUVitamin C: 25mgCalcium: 5mgIron: 10mg

Notes

For best results, keep the fried fish and slaw in separate containers when storing leftovers to maintain freshness.

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