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Crispy Beer-Battered Fish Tacos with Spicy Mango Habanero Slaw

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These crispy beer-battered fish tacos feature a light, crunchy coating paired with a sweet and spicy mango habanero slaw, making for a quick, flavorful, and crowd-pleasing meal.

Ingredients

Scale
  • 1 cup all-purpose flour (120g)
  • 1/4 cup cornstarch (30g)
  • 1 tsp baking powder
  • 12 oz cold lager beer (355 ml)
  • 1 tsp salt (for batter)
  • 1/2 tsp black pepper
  • 1 lb white fish fillets (cod, tilapia, haddock), skinless and boneless
  • Vegetable oil (for frying)
  • 1 medium ripe mango, peeled and julienned
  • 2 cups shredded green cabbage
  • 1/4 cup thinly sliced red onion
  • 2 tbsp chopped fresh cilantro
  • 1 small habanero pepper, deseeded for less heat or whole for more
  • 2 tbsp fresh lime juice
  • 1 tbsp honey
  • Salt to taste (for slaw)
  • 8 small corn or flour tortillas, warmed
  • Optional: sliced avocado, extra lime wedges, crema or sour cream for serving

Instructions

  1. Prepare the slaw: In a large bowl, combine shredded cabbage, julienned mango, thinly sliced red onion, and chopped cilantro. In a blender or food processor, pulse habanero pepper, lime juice, honey, and a pinch of salt until smooth. Toss the slaw with this dressing and refrigerate while preparing the fish.
  2. Make the beer batter: In a medium bowl, whisk together flour, cornstarch, baking powder, salt, and black pepper. Slowly pour in cold beer, whisking until smooth and thick enough to coat the back of a spoon. Chill batter in fridge for 10 minutes.
  3. Prep the fish: Pat fish fillets dry and cut into 3-4 inch strips. Season lightly with salt and pepper.
  4. Heat oil: Pour vegetable oil into skillet or fryer to about 2 inches deep. Heat over medium-high to 350°F (175°C). Test oil by dropping a small amount of batter; it should bubble and rise immediately.
  5. Fry the fish: Dip fish strips into batter, letting excess drip off. Fry in batches for 3-4 minutes per side until golden and crispy. Remove and drain on paper towels.
  6. Warm tortillas: While frying last batch, warm tortillas in a dry skillet or oven for 5 minutes.
  7. Assemble tacos: Place 2-3 pieces of fish on each tortilla, top with spicy mango habanero slaw, and add optional avocado or crema. Serve immediately with lime wedges.

Notes

Keep the batter cold to maintain crispiness. Do not overcrowd the pan to avoid greasy fish. Pat fish dry before battering. Adjust habanero pepper quantity to control spice level. For gluten-free, substitute flour and beer accordingly.

Nutrition

Keywords: beer-battered fish tacos, spicy mango habanero slaw, crispy fish tacos, quick fish tacos, easy taco recipe, fish tacos with slaw, beer batter recipe

Find it online: https://prismtaste.com/crispy-beer-battered-fish-tacos-recipe-with-spicy-mango-habanero-slaw-easy-and-flavorful/