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Beer Battered Fish Tacos with Spicy Habanero Slaw - Recipe

A fish tacos recipe made with white fish that has been lightly fried in seasoned beer batter, served with a crunchy habanero slaw and creamy chipotle sauce. Bring on the tacos, friends! There is ALWAYS room for tacos.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 406kcal

Ingredients

FOR THE SLAW

  • ½ cup diced cabbage
  • ½ cup diced red onion
  • 1-2 habanero peppers diced
  • ¼ cup chopped cilantro
  • Juice from half a lime
  • Salt to taste

FOR THE CHIPOTLE CREMA

  • 1 cup crema our sour cream
  • 1 tablespoon chipotle in adobo
  • Juice from half a lime
  • Pinch of salt

FOR THE BEER BATTERED FISH

  • 8 ounces white fish I used halibut, but tilapia is great, too
  • 1 cup flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon baking powder
  • ½ teaspoon salt + more for finishing
  • 2/3 cup beer
  • 2 cups vegetable oil for frying

FOR SERVING

  • Warmed corn tortillas
  • Extra limes
  • Hot Sauce to taste!

Instructions

  • Get your slaw going by mixing all the ingredients together in a mixing bowl. Refrigerate until ready to use.
  • For the chipotle crema, combine all ingredients in a food processor and process until smooth. Set into the fridge until ready to use.
  • Next, get your fish going by adding the 2 cups of vegetable oil to a large pot. Heat to 375 degrees. Do not let the oil boil.
  • Slice the fish into strips and set aside.
  • Set out two bowls. In the first bowl, add half the flour along with paprika and garlic. Mix well.
  • In the second bowl, add remaining flour, baking powder, ½ teaspoon salt and beer. Whisk vigorously until nicely combined.
  • Dip the fish into the first bowl, then coat with beer batter in the second bowl. Tap off extra batter.
  • Set into theoil and fry a couple of minutes per side, until the fish is nicely browned.
  • Remove and drain on paper towels. Season with a bit of salt.
  • Serve the beer battered fish on warmed corn tortillas. Hit with a tiny bit of salt, then lime juice, then a bit of the chipotle crema and top with your slaw and a bit of hot sauce.

Nutrition

Calories: 406kcal | Carbohydrates: 30g | Protein: 16g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 58mg | Sodium: 435mg | Potassium: 411mg | Fiber: 1g | Sugar: 3g | Vitamin A: 760IU | Vitamin C: 9.4mg | Calcium: 103mg | Iron: 2mg