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Beer Battered Fish Tacos w/ Asian Slaw. Flour tortillas stuffed with crispy, golden, tender, beer battered cod and topped with toasty, crunchy, fresh coleslaw! showmetheyummy.com #seafood #tacos
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4.80 from 5 votes

Beer Battered Fish Tacos

Beer Battered Fish Tacos w/ Asian Slaw. Flour tortillas stuffed with crispy, golden, tender, beer battered cod and topped with toasty, crunchy, fresh coleslaw!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 4 tacos
Calories: 454kcal
Author: Jennifer Debth

Ingredients

  • ½ pound fresh cod cut into 1 oz pieces (you should have 8 pieces)
  • 4 flour tortillas
  • vegetable oil for frying (you'll need to fill a medium sized pan with 1 in worth)

Coleslaw

  • 2 tablespoons sesame oil
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon lime juice
  • ½ tablespoon honey
  • ½ teaspoon Sriracha
  • 1 clove garlic minced
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • 3 cups coleslaw we used a pre-packed kind that included shredded cabbage and carrots
  • ¼ cup Cilantro chopped
  • ¼ cup almond slivers
  • 1 tablespoon Sesame seeds

Beer Batter

  • ¼ cup all purpose flour
  • ¼ cup white rice flour
  • ½ teaspoon salt
  • ½ cup cold beer
US Customary - Metric

Instructions

Coleslaw

  • Whisk together sesame oil, rice vinegar, lime juice, honey, Sriracha, garlic, ginger, and salt together in a medium sized bowl. Toss with coleslaw and chopped cilantro. Set aside.
  • Place the almond slivers and sesame seeds in a metal pan.
  • Toast them over medium heat until golden brown and fragrant, about 5 - 10 minutes.
  • Toss together with the coleslaw and place in the fridge until you're ready to assemble the tacos.*

Beer Batter

  • Whisk together both flours and salt.
  • Stir in the cold beer and mix until no lumps remain.
  • Coat each piece of fish with the batter. Each piece should have a good coating of batter.

Frying

  • Heat oil to 325 - 350 degrees F.
  • Working with one - two pieces at a time**, slowly place the cod in the oil until it's fully submerged.
  • Use a metal slotted spoon to keep the fish from sticking to the bottom of the pan.
  • Cook until the coating is golden and the fish is cooked through, about 5 minutes.
  • Use the slotted spoon to remove the fish from the oil and place on a wire rack to cool.
  • Sprinkle immediately with a pinch of salt.
  • Repeat with remaining fish.

Assembly

  • Prepare the tortilla according to the package directions.
  • Place two pieces of cod on each tortilla and top with the coleslaw.
  • Drizzle with sour cream, if desired, and serve immediately!
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Notes

*If you want to make the coleslaw more than a few minutes in advance, store the sauce and coleslaw mixture in the fridge separately and toss together right before serving.
** Start with 1 piece of cod until you get the hang of cooking time. The outside should be golden and crispy and the fish inside should be cooked through, but flakey.

Nutrition

Serving: 1taco | Calories: 454kcal | Carbohydrates: 54g | Protein: 19g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 1049mg | Potassium: 488mg | Fiber: 4g | Sugar: 7g | Vitamin A: 140IU | Vitamin C: 21.8mg | Calcium: 137mg | Iron: 3.4mg

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