Beer-Battered Fish Tacos
User Reviews
5
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Prep Time
10 mins
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Cook Time
9 mins
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Total Time
19 mins
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Servings
4 Servings
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Calories
452 kcal
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Course
Main Course
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Cuisine
American
Beer-Battered Fish Tacos
Description
The fish tacos begin with pickled red onions made by marinating thin onion slices in lime juice, salt, and pepper. A coleslaw dressing mixes sour cream, lime juice, salt, and pepper, which is tossed with shredded cabbage, diced jalapeño, and fresh cilantro for a cool, mildly spicy topping. The fish coating is prepared by combining flour, cornstarch, and spices before mixing with beaten egg and beer to form a light batter.
Tilapia strips are dusted with the dry flour mixture, then dipped into the beer batter and fried in hot canola oil until crisp and golden. The cooked fish is drained to maintain crispness. Served in warm corn tortillas, the tacos are layered with pickled onions, coleslaw, and avocado slices, finished with fresh lime juice for brightness. The recipe notes using thawed frozen tilapia and reheating leftovers in a hot oven to preserve crispiness.
This dish offers a textural contrast between crispy batter and soft fish, complemented by the acidity of the pickled onions and the creamy, tangy slaw. The inclusion of jalapeño adds mild heat while the lime juice ties the flavors together. It's a well-balanced taco perfect for a flavorful lunch or dinner.
Ingredients
For the pickled onions:
- 2 tablespoons lime juice fresh, 1 lime
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small red onion thinly sliced
For the coleslaw:
- 3 tablespoons sour cream
- 3 tablespoons lime juice fresh, 1 lime
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 small cabbage about 1 pound green cabbage, halved, cored, and thinly sliced
- 1 jalapeño seeded and chopped or sliced thin
- 1/2 cup cilantro chopped
For the fish:
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon chili powder
- 1 teaspoon baking powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg beaten
- 1 cup beer such as Corona, Tecate or another lighter beer
- canola oil for frying
- 1 pound tilapia fillets* cut crosswise into 3/4-inch-thick strips
- 8 corn tortillas flour works too
- avocado to garnish
- lime to squeeze
Instructions
- Squeeze 2 tablespoons of lime juice into a small bowl. Stir in the salt and pepper, then add the sliced onions and stir to coat. Set aside. Toss it every now and then as you prepare everything else.
- Combine the sour cream and 3 tablespoons fresh lime juice in a large bowl. Stir in the salt and pepper. Add the sliced cabbage, jalapeño, ad cilantro. Toss and set aside.
- Whisk together the flour, cornstarch, chili powder, baking powder, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add 1/4 cup of this mixture to a large plate. Whisk the egg and beer into the remaining flour mixture until smooth.
- Add a 1/2 inch canola oil to a cast iron or deep skillet. Turn the heat to medium and wait about 5 minutes. It should get to about 350 F. You will know it is hot when a small sprinkle of water jumps. Place a cooling rack on top of a rimmed baking sheet and set it next to the heated oil.
- Work in batches to coat each piece of fish with the dry flour mixture, shaking off the excess flour. Dip each piece in the beer batter. Let the excess drip off, then carefully add each piece to the hot oil. Cook for 1-2 minutes, until the batter is golden brown, then use metal tongs to flip and cook for another 1-2 minutes. The fish should be opaque throughout. Remove to the prepared cooling rack.
- If you have leftover oil, use it to fry the tortillas for about 30 seconds per side, setting them on paper towels to cool. If you want to skip this step, just warm the tortillas covered in the microwave.
- To assemble the tacos, add fish, slaw, pickled onions, and avocado to a tortilla. Squeeze some lime juice over the top, and some sour cream or Mexican crema. This would be fabulous served with some Horchata!
Notes
- Frozen tilapia filets can be used after thawing for convenience; about 4 filets equal one pound.
- Leftover fish tacos can be reheated in a 400°F oven for 5 to 10 minutes to restore crispiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Serving | 1taco | |
| Calories | 452kcal | 23% |
| Carbohydrates | 63g | 21% |
| Protein | 33g | 66% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Potassium | 800mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 1042IU | 21% |
| Vitamin C | 45mg | 50% |
| Calcium | 192mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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