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Beer Battered Fish Tacos with Jalapeño Cilantro Sauce
I am saying goodbye to summer with these delicious beer battered fish tacos with jalapeño cilantro sauce. A delicious, spice filled batter is fried with halibut and served with a simple slaw and the most delicious spicy and tangy cilantro sauce. Cue’ the last meals of summer, and I’m obsessed.
Ingredients You Need
- halibut
- a bounty of spices (more deets below!)
- beer
- oil for frying
- lime
- corn tortillas
- cabbage
- cilantro
- mayo
- sour cream
- vinegar
- jalapeno
- garlic
Steps To Make This Recipe
Step 1
Make the batter for your fish. In a large bowl, add in your flour and all your spices. Mix until combined. Slowly start adding in your beer, and mix until all the clumps are mixed together. Chill batter in the fridge for 20-30 minutes.
Step 2
Next, slice your halibut in strands or desired cuts, season with salt and pepper.
Make your slaw. Thinly slice/shred cabbage and toss in a bowl with lime, cilantro, olive oil and salt and pepper. Mix well and set aside in the fridge to marinate until ready to eat.
Step 3
Next, make your sauce. In a blender or food processor, blend mayo, sour cream, lime juice, chili powder, vinegar, jalapeño, cilantro, garlic and salt and pepper.
Step 4
Now that you have all your components ready, let’s fry our fish! Heat your oil in a deep pot or dutch oven until about 360 degrees. Take your fish, and coat in your batter. Fry until golden brown and deep golden. About 5-6 minutes. Drain the fish on paper towels. Season with salt.
Step 5
Heat your tortillas and assemble your tacos by adding on your sauce on your tortillas, the beer battered fish, slaw, more sauce, top with cilantro and pickled red onions (optional). Plate with a lime squeeze. Serve and enjoy!
Some ideas & inspiration to serve with this dish:
- Crispy Buffalo Chicken Salad with Yogurt Ranch
- Stone Fruit, Burrata & Prosciutto Salad
- Grilled New York Steak with Sherry Shallot Vinaigrette Salad
- Summer Panzanella Salad
- Herb and Calabrian Chili Garlic Bread
- Air Fryer Sweet Potato Fries with Honey Mustard
Looking for more fish & seafood ideas? Check Out The Below Recipes!
- Steamed Mussels in White Wine & Lemon
- Lemon Garlic Butter Scallops
- One Pan Seared Salmon with Burst Cherry Tomatoes
- Tuna & Orzo Stuffed Peppers
- Sesame Seared Ahi Tuna with Grilled Avocados
Ingredients
For Your Tacos
- 1 pound halibut skins removed, seasoned with salt and pepper
- 1 cup flour
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon baking powder
- 1 cup beer
- 3 cups neutral oil for frying vegetable, canola or safflower are options
- salt and pepper to taste
- top tacos with with lime juice, cilantro, pickled red onion
- corn tortillas to serve heated
For Your Slaw
- 4 cups green cabbage thinly sliced
- juice of 1 large lime
- 2 tablespoons finely chopped cilantro
- 1 tablespoon olive oil
- salt and pepper to taste
For Your Jalapeño Cilantro Sauce
- 1/4th cup mayo
- 1/4th cup sour cream or Crème Fraîche
- juice of 1 large lime
- 1/4th teaspoon chipotle chili powder
- 1 teaspoon vinegar
- 1/2 jalapeno deseeded if you want it less spicy
- 1/2 cup handful cilantro
- 1 garlic clove
- salt and pepper
Instructions
- Make the batter for your fish. In a large bowl, add in your flour and all your spices. Mix until combined. Slowly start adding in your beer, and mix until all the clumps are mixed together. Chill batter in the fridge for 20-30 minutes.
- Next, slice your halibut in strands or desired cuts, season with salt and pepper.
- Make your slaw. Thinly slice/shred cabbage and toss in a bowl with lime, cilantro, olive oil and salt and pepper. Mix well and set aside in the fridge to marinate until ready to eat.
- Next, make your sauce. In a blender or food processor, blend mayo, sour cream, lime juice, chili powder, vinegar, jalapeño, cilantro, garlic and salt and pepper.
- Now that you have all your components ready, let's fry our fish! Heat your oil in a deep pot or dutch oven until about 360 degrees. Take your fish, and coat in your batter. Fry until golden brown and deep golden. About 5-6 minutes. Drain the fish on paper towels. Season with salt.
- Heat your tortillas and assemble your tacos by adding on your sauce on your tortillas, the beer battered fish, slaw, more sauce, top with cilantro and pickled red onions (optional). Plate with a lime squeeze. Serve and enjoy!
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