Beer Battered Fish Tacos

Servings: 8
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main Dishes
Cuisine: American
Golden, thick and crunchy battered fish strips, folded in corn tortillas, for classic fish tacos.


  • 2 lbs tilapia uncooked
  • 3/4 cup + 3/4 cup all purpose flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1 cup pale ale
  • 1 whisked egg
  • 1 cup shredded cabbage
  • 1/2 cup diced purple onion
  • 1 cup premade salsa
  • 1/2 cup Mexican crema
  • small corn tortilla rounds about 10-12
  • lime wedges
  • vegetable oil for frying


  • Slice fish into strips. In a small bowl, combine 3/4 cup flour, cornstarch, baking powder and whisk. Add in beer and egg and mix. The batter will be lumpy. Add remaining 3/4 cup flour to a separate small bowl.
  • Add vegetable oil to pot being used for frying and turn stove heat to medium high. Coat fish in flour, then into beer batter and gently place into hot oil. Cook a few minutes until golden brown and then flip and cook other side until golden brown. Repeat with remaining fish strips until finished.
  • Add 1-2 fish strips to tortilla rounds. Top with shredded cabbage, purple onion, salsa, Mexican crema and lime juice.


Slightly adapted from Better Home and Gardens

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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