Beer-Battered Fish Tacos with Mango Slaw
Beer-battered fish tacos made with crisp fried cod, mango slaw, and a smoky chipotle lime sauce. This recipe uses a two-step coating for light, crunchy fish and balanced toppings that hold up in warm corn tortillas.
Servings 4 (8 tacos)
Calories 385kcal
Equipment
- Dutch Oven or deep skillet. For safe, even frying.
- wire rack keeps fried fish crisp without trapping steam.
- food processor or blender. For the chipotle lime sauce.
- mixing bowls For slaw, dredge and batter.
- thermometer for frying Helps maintain oil at 350°F (177°C).
Ingredients
Mango Slaw:
- 4 cups (170 g) coleslaw mix
- 1 cup (165 g) diced mango (if using frozen, thaw first)
- ⅓ cup (30 g) sliced green onions
- ⅓ cup (10 g) fresh cilantro
- 3 tbsps (45 ml) fresh lime juice
- 2 tbsps (25 g) granulated sugar
- ½ tsp (3 g) kosher salt
- 2 tbsps (30 ml) olive oil
Chipotle Lime Sauce:
- ⅓ cup (75 g) mayonnaise
- ⅓ cup (80 g) sour cream
- 1 tbsp (15 ml) fresh lime juice
- 1-2 chipotle peppers in adobo sauce
- ¼ tsp (1.5 g) kosher salt
Fish:
- 1¼ lbs (570 g) cod fillets cut into 1-inch (2.25 cm) strips
- ½ tsp (3 g) kosher salt
- ½ tsp (1 g) black pepper
Seasoned Flour:
- ½ cup (60 g) all-purpose flour
- ½ tsp (3 g) kosher salt
- ¼ tsp (0.5 g) black pepper
Beer Batter:
- ¾ cup (90 g) all-purpose flour
- ¼ cup (30 g) cornstarch
- ½ tsp (2 g) baking powder
- 1 tsp (6 g) kosher salt
- ½ tsp (1 g) black pepper
- 1 tsp (2 g) paprika
- 1 tsp (2 g) onion powder
- 1 tsp (3 g) garlic powder
- 1 cup (240 ml) cold beer
For Serving:
- 8 corn tortillas
- 1 lime cut into wedges
Instructions
- Heat the oil to 350°F (177°C) in a deep skillet or Dutch oven with enough depth to safely fry the fish. Maintain this temperature throughout frying for a crisp, non-greasy crust.neutral oil, for frying (about 2 inches / 5 cm deep)
- In a large bowl, combine the coleslaw mix, diced mango, green onions, cilantro, lime juice, granulated sugar, kosher salt, and olive oil. Toss well until evenly coated and set aside to lightly soften while the fish is prepared.4 cups (170 g) coleslaw mix, 1 cup (165 g) diced mango, ⅓ cup (30 g) sliced green onions, ⅓ cup (10 g) fresh cilantro, 3 tbsps (45 ml) fresh lime juice, 2 tbsps (25 g) granulated sugar, ½ tsp (3 g) kosher salt, 2 tbsps (30 ml) olive oil
- Add the mayonnaise, sour cream, lime juice, chipotle peppers in adobo, and kosher salt to a food processor. Blend until completely smooth, scraping down the bowl as needed. Transfer to a small bowl and refrigerate until ready to serve.⅓ cup (75 g) mayonnaise, ⅓ cup (80 g) sour cream, 1 tbsp (15 ml) fresh lime juice, 1-2 chipotle peppers in adobo sauce, ¼ tsp (1.5 g) kosher salt
- Pat the cod fillets dry with paper towels and season evenly with kosher salt and black pepper. Set aside.1¼ lbs (570 g) cod fillets, ½ tsp (3 g) kosher salt, ½ tsp (1 g) black pepper
- In a shallow dish, whisk together the flour, kosher salt, and black pepper for the seasoned flour coating.½ cup (60 g) all-purpose flour, ½ tsp (3 g) kosher salt, ¼ tsp (0.5 g) black pepper
- In a separate bowl, whisk together the flour, cornstarch, baking powder, kosher salt, black pepper, paprika, onion powder, and garlic powder. Slowly whisk in the cold beer just until the batter is smooth. Do not overmix.¾ cup (90 g) all-purpose flour, ¼ cup (30 g) cornstarch, ½ tsp (2 g) baking powder, 1 tsp (6 g) kosher salt, ½ tsp (1 g) black pepper, 1 tsp (2 g) paprika, 1 tsp (2 g) onion powder, 1 tsp (3 g) garlic powder, 1 cup (240 ml) cold beer
- Working with one piece at a time, dredge the cod in the seasoned flour, shaking off any excess. Dip the floured fish into the beer batter, allowing excess batter to drip back into the bowl.
- Carefully lower the battered fish into the hot oil, frying in small batches to avoid crowding. Fry for 3 to 4 minutes, turning as needed, until the fish is golden brown and cooked through. Transfer to a wire rack to drain and repeat with the remaining fish, returning the oil to temperature between batches.
- Warm the corn tortillas in a dry skillet over medium heat until soft and pliable. Keep warm wrapped in a clean kitchen towel.8 corn tortillas
- To assemble, place a few pieces of fried fish in each tortilla. Top with mango slaw and spoon over the chipotle lime sauce. Serve immediately with lime wedges on the side.1 lime
Notes
- Nutrition is calculated per taco, not per serving platter or per recipe.
- Values include one corn tortilla, beer-battered cod, mango slaw, and chipotle lime sauce.
- Frying oil is estimated assuming ~1 tablespoon (14 g) oil absorbed per taco, not total oil used in the pot.
- Nutrition excludes extra lime wedges or additional sauce beyond what’s used to assemble one taco.
- Oil remaining in the pan after frying is not included in calculations.
- Keep the oil close to 350°F (177°C) to prevent greasy batter or premature browning.
- Always dry the fish thoroughly before dredging so the batter adheres properly.
- Cold beer or sparkling water helps the batter set quickly in hot oil, creating a lighter crust.
- Use a wire rack instead of paper towels to preserve crispness.
- You want 2 to 2½ inches (5–6 cm) of oil in the pot
- Enough depth so the fish floats freely and doesn’t touch the bottom
- Oil temperature at 350–365°F (175–185°C) - protect this sweet spot
If you’re using a smaller Dutch oven, 1½ quarts usually does it. If you’re making these beer-battered fish tacos, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.
Nutrition
Serving: 200g | Calories: 385kcal | Carbohydrates: 32g | Protein: 18g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Cholesterol: 55mg | Sodium: 690mg | Potassium: 420mg | Fiber: 3g | Sugar: 5g | Vitamin A: 85IU | Vitamin C: 18mg | Calcium: 120mg | Iron: 2mg