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Beer-Battered Fish Tacos

With Red Cabbage Slaw and Adobo Sauce

I love, love, love fish tacos!!! And this beer-battered cod version is just soooo yummy! You just have to trust me on it!

Beer-Battered Fish Tacos


  • cod filets cut into long strips

  • 3-4 tbsp flour

  • 1 beer

  • salt and pepper

  • corn or flour tortillas

  • fresh cilantro for garnish

For the slaw:

  • Shredded Red Cabbage

  • 1 tbsp mayo

  • 1 tbsp sour cream

  • splash of olive oil

  • salt and pepper

For the sauce:

  • 1 tsp Chipotle Adobo Sauce

  • 1 tbsp sour cream

  • 2 tbsp mayo

  • lime juice

  • cumin powder

  • salt and pepper

Step-by-Step Instructions

  1. Prepare the slaw by mixing up all the ingredients and set aside to marinade.

  2. Prepare the adobo sauce by mixing all the ingredients.

  3. In a bowl mix the flour and beer until a homogeneous mixture is created - it should be runny, yet somewhat thick. Season with salt and pepper.

  4. Heat up 1 inch deep olive oil (tip - use a smaller pot so you don't waste a lot of oil and cook the fish in batches.

  5. Dip the pieces of fish in the beer batter, shake the excess and fry in the oil until brown on all sides (careful as the oil splashes during frying quite a bit).

  6. Heat up the tortillas either in an ungreased frying pan or by wrapping them up in dump paper towel and placing them in the microwave for 30 sec.

  7. Plate by spooning the slow on top of the tortillas, placing the fish pieces over them and sprinkling with the adobo sauce.

  8. Garnish with fresh cilantro.

Don't forget the margaritas!!! Serve with Mexican Street Corn!

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