These beer battered fish tacos are crispy, light and delicious. Served on warm tortillas with a refreshing mango slaw and drizzled with chipotle crema, they’re light, satisfying and easy to make.
And chipotle crema!
These beer battered fish tacos deliver the ideal contrast of textures: a light, airy, crunchy exterior and buttery, flaky white fish inside. The mango slaw adds a bright, citrusy crunch while a bit of chipotle crema brings a smoky heat to finish. Serve with warm tortillas and optional guacamole for a memorable, summertime meal.
I prefer a flaky white fish such as cod for these tacos because it cooks quickly and flakes beautifully. The beer batter is feather-light, which keeps the fried pieces from feeling heavy. You can shallow-fry the battered fish in just a thin layer of oil – this keeps the kitchen from smelling like deep-fried food while still producing a golden, crispy crust.
A few simple prep steps make the final assembly quick: make the slaw and crema ahead of time and char or warm the tortillas before serving. The slaw is a simple mix of thinly sliced cabbage and mango with cilantro, lime, olive oil, salt and pepper. It’s crisp, bright and incredibly refreshing alongside warm, fried fish.
The chipotle crema is easy: sour cream whisked with adobo sauce and lime. Letting it rest for a few minutes helps the flavors meld so it’s ready to drizzle over the tacos as soon as the fish is done. If you like, warm the tortillas in a low oven to keep them soft and pliable, or char them briefly on a gas flame or grill for extra flavor.
The batter is simply flour, a lightly beaten egg, seasonings and beer (or club soda if you prefer no alcohol). Dip well-seasoned fish into the batter and cook in a skillet with a few tablespoons of oil until deeply golden and crisp. The fish cooks fast, so the whole meal comes together quickly.
Assembly is straightforward: tortilla > slaw > fish > crema. Add guacamole or sliced avocado if you like. These tacos taste like a summer day — bright, crunchy and utterly satisfying.
Beer Battered Fish Tacos with Mango Slaw
Beer Battered Fish Tacos with Mango Slaw
Ingredients
Chipotle crema
- 1/2 cup sour cream
- 2 tablespoons adobo sauce (from canned chipotles)
- Juice and zest of 1 lime
- Kosher salt and black pepper, to taste
Mango slaw
- 1 small green cabbage, thinly sliced
- 1 mango, thinly sliced or julienned
- 1/2 red onion, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 3 tablespoons freshly squeezed lime juice
- 1 tablespoon honey
- 1/3 cup olive oil
- Kosher salt and black pepper, to taste
Fish tacos
- 4 cod fillets, cut into pieces
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 cup all-purpose flour
- 1 large egg, lightly beaten
- 12 ounces beer (or club soda)
- Avocado oil or other neutral oil for frying
- 8 to 12 corn tortillas, warmed
- Guacamole or sliced avocado, for serving (optional)
Instructions
Make the chipotle crema
- Whisk together sour cream, adobo sauce, lime juice and zest with a pinch of salt and pepper. Taste and adjust seasoning. Refrigerate until ready to use so the flavors meld.
Prepare the mango slaw
- In a large bowl, combine thinly sliced cabbage, mango, red onion and cilantro.
- Whisk lime juice, honey and olive oil with a pinch of salt and pepper. Pour the dressing over the slaw and toss to coat. Let sit for 5 minutes, then toss again before serving.
Cook the fish
- Pat the fish dry with paper towels. In a small bowl, mix the garlic powder, smoked paprika, kosher salt and black pepper and season the fish on all sides.
- In a separate large bowl, whisk the flour with the remaining spices. Add the beaten egg and the beer (or club soda) and whisk until smooth to form a light batter.
- Heat a few tablespoons of oil in a large skillet over medium heat — just enough to cover the bottom of the pan.
- When the oil is hot, dip a piece of fish into the batter, letting excess drip off, then place it in the skillet. Fry 2 to 3 minutes per side until deeply golden and crispy. Transfer to a paper towel-lined plate and repeat with remaining fish.
Assemble the tacos
- Warm tortillas and place a generous spoonful of mango slaw on each one.
- Top with a piece of fried fish (break apart if needed), drizzle with chipotle crema and add guacamole or sliced avocado if desired.
- Serve immediately while the fish is hot and the tortillas are warm.
Notes
For a non-alcohol alternative, substitute club soda for the beer in the batter. If you prefer less oil, use a well-heated nonstick skillet and cook the fish in a thin layer of oil; thinner pieces of fish will cook more evenly and crisp up faster.
Tastes like a summer day.
Heaven on earth.
Live for this meal.