Beer Battered Fish Tacos with Chipotle Slaw


  • Small corn tortillas, two per taco

For the fish:

  • 2 firm, white fish fillets, cut into strips
  • 1 C. rice flour
  • 1/2 tsp. each: paprika, cayenne, chile powder, chipotle powder, garlic powder, oregano, salt, pepper
  • 1/2 bottle of beer (more if needed to get a thick pancake batter consistency)
  • Oil for frying

For the slaw:

For the pico de gallo:

  • 3 tomatoes, chopped
  • 1/2 white onion, chopped
  • 1 clove garlic, minced
  • 1 jalapeño, seeded and chopped
  • handful of chopped cilantro (about 1/4-1/2 cup)
  • 1/2 lime, juiced, zested
  • salt & pepper to taste

For the white sauce:

  • 1/2 C. sour cream (or greek yogurt)
  • 1/2 C. mayonnaise
  • 1/2 lime, juiced
  • Opt: 1/2 tsp. chipotle puree or a couple shakes of chipotle or chile powder

Garnish:  Lime wedges, chopped cilantro, if desired


  1. Shred cabbages and combine with dressing in bowl. Set aside.
  2. Combine pico de gallo ingredients in bowl and set aside (or use store-bought).
  3. Combine white sauce ingredients and set aside.
  4. Whisk together rice flour and spices. Add beer and whisk to a thick pancake batter consistency.Pat fish fillets very dry with paper towels and cut in strips.  Dust them with all purpose flour if needed to make sure they’re dry. Important that they’re dry so the batter will stick and not slide off. Fill a heavy bottomed skillet with about 3 inches of oil and heat to 350 degrees. Coat each fish piece in batter and drop a couple fish fillets at a time in the oil and deep fry, flipping once, until golden browned. This just takes a few minutes. Remove fish and let drain on paper towels. Repeat until all your fish pieces are cooked.
  5. To assemble: Warm tortillas (I like to char mine over an open flame on my gas range), place some slaw on tortilla, top with fish, pico de gallo, and white sauce. Squeeze a bit of lime juice over taco and top with cilantro.