Beer Battered Fish Tacos with Mango Slaw and Chipotle Crema

These beer battered fish tacos are crispy, light and delicious. Served on warm tortillas with refreshing mango slaw, they are drizzled with chipotle crema. Light, delicious, satisfying and easy to make!

And chipotle crema! 

These beer battered fish tacos are the ultimate dream: light and airy crunchy exterior with a buttery, flaky interior of white fish. A refreshing mango slaw, a little heat from a chipotle crema drizzle and maybe some guac on the side. 

This truly is one of my dream meals. 

I love a beer battered fish because it’s so light and crisp! Even though we’re frying the fish, it’s still so airy and crunchy. Plus, the fish is super flaky to begin with. 

My preference is to use a white fish – usually cod – because it’s pretty easy to find. 

But!

There is nothing I hate more than deep frying or filling a pan with oil and making my entire house smell like bar food. But!

Beer batter is super light and airy and it doesn’t necessarily have to be deep fried. I use just a swirl of olive oil in the pan so it covers the bottom. As long as your pieces of fish are fairly thin, they fry up so nicely in the pan. A little shallow fry, if you will. 

That makes it SO much easier. And the fish cooks super quickly, so these are done in a flash. 

When I make fish like this, I prepare the other ingredients ahead of time. 

I make a quick slaw, which is just thinly sliced green cabbage, thinly sliced mango and lots of cilantro. Toss it with lime juice and a touch of olive oil, some salt and pepper. This is so crunchy and crisp and adds such a refreshing pop against the warm fish. 

Sometimes we eat the fish with the slaw on top, alone! No tortilla in sight. 

I also make the chipotle crema ahead of time too. Not only will letting it sit marry the flavors even more, but it’s easy and really to go for the fish as soon as it’s done cooking.

I even char my tortillas ahead of time too! I would suggest sticking them in a low oven to keep them warm. The only way I char them is either on the grill or over my gas burners. Super fancy! 

To make the fish, I season it super well. The batter is just flour, an egg, spices and beer (or even club soda, if you want to skip the alcohol). The fish gets dipped in the batter, fried in some avocado oil and it’s done!

Assembly is simple:

Tortilla > slaw > fish > crema 

Oh and guac, if you wish! Or even just slices of avocado. 

Tastes like a summer day.

Heaven.on.earth. 

Beer Battered Fish Tacos with Mango Slaw

Beer Battered Fish Tacos with Mango Slaw

These beer battered fish tacos are crispy, light and delicious. Served on warm tortillas with refreshing mango slaw, they are drizzled with chipotle crema. Light, delicious, satisfying and easy to make!

chipotle crema

• ½ cup sour cream
• 2 tablespoons adobo sauce, from the can of chipotles
• 1 lime, freshly juiced and zest grated
• kosher salt and pepper

mango slaw

• 1 small cabbage, thinly sliced
• 1 mango, thinly sliced
• ½ red onion, thinly sliced
• ½ cup fresh cilantro
• 3 tablespoons freshly squeezed lime juice
• ⅓ cup olive oil
• 1 tablespoon honey
• kosher salt and pepper

mango slaw

• Place the cabbage, mango, red onion and cilantro in a large bowl. Whisk together the lime juice, honey and olive oil with a pinch of salt and pepper. Season the slaw all over with salt and pepper too. Pour the dressing over the slaw, tossing it together. Let it sit for 5 minutes and toss it again. Serve on top of the chicken sandwiches.

fish tacos

• Pat the fish completely dry with paper towels. In a bowl, stir together the garlic powder, paprika, salt and pepper. Season the fish all over with the spices.

• Add the rest of the spices into a large bowl with the flour. Whisk to combine.

• Add in the egg and the beer. Whisk until smooth.

• Heat a few tablespoons of olive oil in a large skillet over medium heat. Just enough to cover the bottom.

• Once it’s hot, dip a piece of the fish in the beer batter. Place it in the oil. Fry for 2 to 3 minutes, then flip and fry for another 2 to 3 minutes until deeply golden brown. Repeat with remaining fish.

• To assemble the tacos, add some of the slaw on the tortilla. Top with a piece of fish (you can break the pieces apart if needed). Drizzle on the crema. Add some guacamole. Serve!

Course: Main Course

Cuisine: American

Author: How Sweet Eats

Live for this meal.