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Crispy Beer-Battered Fish Tacos with Easy Tangy Mango Slaw

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These crispy beer-battered fish tacos feature a light, crunchy batter paired with a tangy mango slaw that balances sweetness and zest, perfect for a quick and festive meal.

Ingredients

Scale
  • 1 lb (450 g) white fish fillets (cod or tilapia), cut into taco-sized pieces
  • 1 cup (120 g) all-purpose flour
  • 1/4 cup (30 g) cornstarch
  • 1 cup (240 ml) cold beer (light lager or pilsner)
  • 1 tsp (4 g) baking powder
  • Salt and black pepper, to taste
  • Vegetable oil for frying (about 4 cups / 1 L)
  • 1 large ripe mango, peeled and julienned
  • 2 cups (150 g) green cabbage, shredded
  • 1/2 cup (75 g) red bell pepper, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp (30 ml) lime juice, freshly squeezed
  • 1 tbsp (15 ml) honey
  • Salt and pepper, to taste
  • Optional: pinch of chili flakes
  • 8–10 small corn or flour tortillas
  • Avocado slices (optional)
  • Fresh lime wedges
  • Hot sauce or creamy chipotle sauce (optional)

Instructions

  1. Prepare the Mango Slaw: In a large bowl, toss together shredded cabbage, julienned mango, sliced red bell pepper, and chopped cilantro.
  2. Make the Dressing: Whisk lime juice, honey, salt, pepper, and optional chili flakes in a small bowl. Pour over the slaw and toss well. Set aside to let flavors meld for about 10 minutes.
  3. Cut the Fish: Pat fish pieces dry with paper towels to help batter stick and reduce oil splatter.
  4. Mix the Batter: In a medium bowl, sift together flour, cornstarch, baking powder, salt, and pepper. Slowly whisk in cold beer until smooth and thick but pourable. Adjust thickness with more beer or flour if needed.
  5. Heat the Oil: Pour vegetable oil into a deep pan to 2–3 inches depth. Heat over medium-high until oil reaches 350°F (175°C).
  6. Batter and Fry: Dip each fish piece into batter, letting excess drip off. Fry in batches without crowding the pan for 3–4 minutes per side until golden and cooked through (internal temp 145°F/63°C). Drain on wire rack or paper towels.
  7. Warm the Tortillas: Heat tortillas in a dry skillet or wrapped in foil in the oven until soft and pliable.
  8. Assemble the Tacos: Place crispy fish pieces on tortillas. Top with mango slaw, avocado slices, and a squeeze of fresh lime. Add hot sauce or chipotle sauce if desired.
  9. Serve Immediately: Enjoy while fish is crispy and slaw is fresh.

Notes

Keep the batter cold and oil at 350°F for best crispiness. Do not overcrowd the pan to maintain oil temperature. Pat fish dry before battering. Let mango slaw rest for 10 minutes before serving. Reheat leftover fish gently in oven to retain crispness.

Nutrition

Keywords: beer-battered fish tacos, mango slaw, crispy fish tacos, easy fish tacos, tangy mango slaw, quick dinner, seafood tacos

Find it online: https://breezybake.com/crispy-beer-battered-fish-tacos-with-easy-tangy-mango-slaw-recipe/