ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Beer Battered Fish Tacos

Prep time 50 mins
Start to Finish time 50 mins
Yield 8 tacos/8 servings
Crispy taco shells filled with Mexican beer battered fish. Topped with shredded red cabbage, chimichurri aioli and fresh jalapenos.


  • Chimichurri Aioli
  • 1 can (4.5 oz) Old El Paso® chopped green chiles
  • 1/3 cup packed fresh parsley
  • 3/4 cup packed fresh cilantro
  • 1 small clove garlic, crushed
  • 1/2 cup mayonnaise
  • Crispy Fish Filling
  • Vegetable oil for deep frying
  • 1 cup 1 cup Gold Medal® all-purpose flour
  • 1 1/4 cups Mexican beer
  • 1 pound firm white fish fillets (such as cod)
  • 1 teaspoon coarse sea salt
  • Tortillas and Toppings
  • 8 Old El Paso® Stand 'N Stuff™ taco shells, heated as directed on package
  • 1 cup shredded red cabbage
  • 2 jalapeño chiles, thinly sliced
  • 1 lime, cut into wedges

Nutrition Information

  • calcium 6 %
  • calories 380
  • caloriesfromfat 210
  • carbohydrate 25 g
  • cholesterol 40 mg
  • fat 23 g
  • fiber 1 g
  • iron 8 %
  • protein 20 g
  • sodium 650 mg
  • sugars 0 g
  • satfat 3.5 g

How to Make It

  1. In food processor, place Chimichurri Aioli ingredients. Cover; process, using quick on-and-off motions, until smooth. Empty into bowl, and refrigerate until ready to serve.

    Roasted Fish with Kabocha Coulis
    James Carrier
  2. In deep fryer or heavy saucepan, heat at least 2 inches oil to 350°F. While oil is heating, mix flour and beer in medium bowl. Cut fish fillets into cubes. Dip cubes into batter, and fry fish in batches, about 3 minutes per side, until golden brown and cooked through. Drain on paper towels; sprinkle lightly with salt.

  3. Fill each taco shell with fish, cabbage, a dollop of aioli and chiles. Serve with lime wedges.