Crispy Fish Tacos with Slaw

Name: Crispy Fish Tacos with Slaw
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 pound white fish (such as cod or tilapia); 1 cup all-purpose flour; 1 cup beer; 1 teaspoon paprika; 1 teaspoon garlic powder; Salt and pepper to taste; Vegetable oil for frying; 2 cups shredded cabbage; 1 cup shredded carrots; 1/4 cup mayonnaise; 2 tablespoons lime juice; 1 tablespoon honey; Salt and pepper to taste; Corn tortillas; Cilantro for garnish; Lime wedges

Highlighted under: Quick & Easy Meals

I love how quick and easy it is to whip up these Crispy Fish Tacos with Slaw. The golden, crunchy fish pairs beautifully with the fresh and zesty slaw, creating a delightful contrast in every bite. Perfect for a weeknight dinner or a weekend gathering, these tacos are always a hit. Using a simple beer batter ensures that the fish comes out perfectly crispy, while the slaw adds just the right amount of brightness and texture. Join me in savoring this delicious and satisfying meal!

Created by

Lena

Last updated on 2026-01-30T22:10:28.055Z

Every time I make these Crispy Fish Tacos with Slaw, I’m reminded of my summer trips to the beach. The satisfying crunch of the fish and the refreshingly tangy slaw transport me to sandy shores and sunny days. I’ve played around with different types of fish, and I find that white fish, like cod or tilapia, works beautifully. The quick beer batter seals in moisture while allowing that crunch to shine through.

During my last make, I decided to add a splash of lime juice to the slaw, and it was a game changer! The acidity enhanced the flavors and balanced the richness of the fish perfectly. If you’re looking to impress at your next gathering, these tacos should be on the menu!

Why You'll Love These Tacos
Fresh slaw adds a crunchy texture that complements the fish.
Quick beer batter results in perfectly crispy fish every time.
Easy to customize with your favorite toppings and sauces.

Ingredients

Ingredients for Crispy Fish Tacos

For the Fish:

1 pound white fish (such as cod or tilapia)
1 cup all-purpose flour
1 cup beer
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper to taste
Vegetable oil for frying

For the Slaw:

2 cups shredded cabbage
1 cup shredded carrots
1/4 cup mayonnaise
2 tablespoons lime juice
1 tablespoon honey
Salt and pepper to taste

For Serving:

Corn tortillas
Cilantro for garnish
Lime wedges

Prepare the Ingredients

Instructions

Make the Slaw

In a medium bowl, mix together shredded cabbage, carrots, mayonnaise, lime juice, honey, salt, and pepper. Set aside to let the flavors meld.

Prepare the Beer Batter

In a separate bowl, whisk together flour, beer, paprika, garlic powder, salt, and pepper until smooth.

Fry the Fish

Heat vegetable oil in a frying pan over medium heat. Dip each fish piece into the batter, allowing excess to drip off, then fry until golden brown and cooked through, about 4-5 minutes per side.

Assemble the Tacos

Warm the corn tortillas on a skillet. Place crispy fish on each tortilla, top with slaw, and garnish with cilantro and lime wedges.

Enjoy Your Tacos!

Pro Tips

For extra flavor, add some sliced jalapeños or avocado to your tacos. You can also experiment with different toppings like salsa or hot sauce.

Questions About Recipes

→ Can I use frozen fish for this recipe?

Absolutely! Just make sure to thaw and pat them dry before battering.

→ What kind of beer should I use for the batter?

A light lager or pale ale works best, but you can use your favorite beer.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in an oven for optimal crispiness.

→ Can I make the slaw in advance?

Yes, you can prepare the slaw a few hours in advance and keep it refrigerated until serving.