Photo: Peden & Munk; Styling: Amy Wilson 
Total Time
45 Mins
Makes 6 to 8 tacos (serving size: 1 taco)

Serve crispy-battered fish in a corn tortilla and top with a cilantro slaw and a homemade tartar sauce.

How to Make It

Step 1

In a bowl, whisk beer, flour, and salt until well blended.

Step 2

Rinse fish and pat dry; cut crosswise into 1-inch-wide strips.

Step 3

Pour about 1 inch of oil into a 10- to 12-inch dutch oven over medium-high heat; bring oil to 360°. With a fork, dip each piece of fish into beer batter; lift out and let drain briefly. Slide fish into oil, a few pieces at a time, and cook until golden (adjust heat to maintain 360°), turning if necessary to brown on all sides, 2 to 4 minutes per batch. With a slotted spoon, transfer to a paper towel-lined baking sheet. Keep warm in a 200° oven while you fry remaining fish.

Step 4

To assemble each taco, stack two tortillas and top with a couple of pieces of fish, then a spoonful of cabbage and cilantro slaw. Serve with the chipotle tartar sauce to add to taste and lime wedges to squeeze over the top.

Step 5

*To heat tortillas, wrap in foil and place in a steamer basket over boiling water, or microwave in a kitchen towel about 1 minute. Or, for a smoky char, toast directly on stovetop burner, turning often.

Also appeared in: Sunset, January, 2006

Ratings & Reviews

Abergmann's Review

August 17, 2014

JoanC14's Review

February 08, 2014

MTrue2013's Review

October 17, 2013
VSmallinsc, you have an eagle eye! Our recipe is indeed the same as the one in the Anheuser-Busch cookbook, because we contributed the recipe to it (the book was a collaboration with Sunset editors). I hope you're still enjoying these tacos, which are still a huge favorite at our office. Margo True, Sunset Food Editor

MichaelBurke's Review

May 25, 2013
PLEASE FORGIVE ME...I have been using this recipe for a year and a half now... and I have never written down how fantastic it is. The slaw is good... but it is the Chipotle Sauce that really zings this. Just do not overcook the fish...initially I made cuts too small. I also add just a little bit more of the adobo sauce from the chipotle. Every time I make this I am surprised at the first bite.

vsmailinsc's Review

August 25, 2011
I have tried this recipie but it came from the Anheuser-Busch Cookbook. It is the EXACT same recipie, same ingredients and amounts. Go figure? The recipie was delicious though.

cmata1's Review

January 29, 2011
Excellent recipe! Tastes much better than any chain restaurant.

KristineA's Review

January 23, 2011
This was really really yummy! And could it be any easier???? OMG! I've been making my fish tacos with Tempura batter and subing in beer for the liquid, but didn't feel like going to the store for any and though I would try this. To be honest, I thought this was better! Hubbie liked it with tempura batter just a bit more. I made it with a mix of Mahi and Cape (Hake) pieces and made the Chipotle Sauce (yummmmmmm!) but tweeked it a bit by using part mayo and part yogurt (see review on that page) and plain shredded cabbage. This one will be used a lot!

Sandi218's Review

October 24, 2010
I use half flour/half corn meal. Other than that, I use the recipe as is. It is one of our favorite meals. I serve it with black beans and corn and the sides listed.