Enjoy these delicious beer-battered fish tacos topped with a vibrant and crunchy mango slaw. This recipe offers a street-food inspired experience with a crispy fish coating and a refreshing tropical slaw.
Author:Noah Younssi
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Course
Method:Frying
Cuisine:Mexican-inspired
Diet:Vegetarian
Ingredients
Scale
1 pound firm white fish fillets (like cod or tilapia), cut into 1-inch pieces
1 cup all-purpose flour, divided
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 cup cold beer (lager or pale ale recommended)
1 large ripe mango, diced
1/2 red onion, finely chopped
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
1 tablespoon olive oil
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
Corn tortillas
Optional toppings: avocado, sour cream, hot sauce
Instructions
In a medium bowl, combine 1/2 cup flour, salt, pepper, paprika, and garlic powder.
Add the cold beer to the flour mixture and whisk until just combined. Do not overmix.
Dredge the fish pieces in the remaining 1/2 cup flour, shaking off any excess.
Dip the floured fish into the beer batter, ensuring it’s fully coated.
Heat 1-2 inches of vegetable oil in a large skillet or Dutch oven to 375°F (190°C).
Fry the battered fish in batches for 3-4 minutes per side, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
While the fish is frying, prepare the mango slaw. In a bowl, combine diced mango, red onion, cilantro, lime juice, olive oil, cumin, and cayenne pepper. Toss gently to combine.
Warm the corn tortillas according to package directions.
Assemble the tacos by filling the warm tortillas with the fried fish and topping generously with the mango slaw.
Add any optional toppings you desire.
Notes
Ensure your beer is very cold for a crispier batter.
Do not overcrowd the skillet when frying the fish; cook in batches.
Adjust cayenne pepper for your desired spice level.