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Crispy battered fish tacos with fresh slaw served in warm corn tortillas.

Easy Fish Tacos — Crispy Battered with Slaw

These homemade fish tacos feature crispy battered fish paired with a cool, creamy slaw, providing a fun and crunchy dinner option that beats takeout.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Fish
  • 1 pound Fish (cod, tilapia, pollock, or halibut), cut into strips Choose firm fillets
  • 1 cup All-purpose flour
  • 2 tablespoons Cornstarch Optional for extra crisp
  • 1 teaspoon Baking powder Helps the batter puff
  • 1 cup Beer (light lager) or cold sparkling water Choose 1 if you do not cook with beer
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 teaspoon Chili powder or paprika
  • 1/4 teaspoon Garlic powder Optional for flavor
For the Slaw
  • 2 cups Shredded cabbage
  • 1/2 cup Mayonnaise Can substitute with Greek yogurt for a lighter version
  • 1 lime Juice of
  • 1/2 teaspoon Salt
  • 1 tablespoon Jalapeno or hot sauce Adjust for desired kick
  • 1 tablespoon Honey Optional for sweetness
For Assembly
  • 8 pieces Corn tortillas Flour tortillas can also be used
  • 1/4 cup Chopped cilantro For topping
  • 1 lime Lime wedges For serving
  • 1/2 cup Sour cream For a quick sauce

Method
 

Preparation of Slaw
  1. Mix shredded cabbage with mayonnaise, lime juice, salt, and your choice of extras like cilantro or jalapeno. Taste it for brightness and tanginess, then refrigerate.
Prepare Fish
  1. Pat the fish dry with paper towels. Season lightly with salt and pepper.
Make the Batter
  1. In a bowl, whisk together flour, cornstarch if using, baking powder, and all spices. Gradually whisk in cold beer until you reach a thick pancake batter consistency.
Heat Oil and Fry Fish
  1. In a deep skillet or heavy pot, add enough oil (about 2 inches) and heat to 350°F (175°C). Test with a drop of batter; it should sizzle.
  2. Dip fish strips in the batter, allowing excess to drip off, then carefully lower into the hot oil without crowding the pan. Fry until golden and crisp, flipping once if necessary. Transfer to a wire rack or paper towel to drain and sprinkle with salt.
Warm Tortillas and Assemble Tacos
  1. Warm tortillas in a dry pan for a few seconds on each side. Fill each with crispy fish, a good pinch of slaw, and any desired toppings.

Notes

These tacos are best when served immediately. Store leftovers (fish and slaw) separately for up to 2 days in the fridge. Reheat in an oven or air fryer at 400°F until crispy.