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–+ servings
Beer battered fish tacos topped with mango salsa, cabbage, and crema on corn tortillas.
Reynaldo’s Cocina 📍

Beer Battered Fish Tacos with Mango Salsa

Crispy beer battered fish tacos topped with fresh mango salsa, shredded cabbage, and a creamy cilantro sauce.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Fish
  • 2 lbs white fish such as swai cod, mahi mahi, or similar cut into strips
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp paprika
Beer Batter
  • 1 cup flour
  • 1/2 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp paprika
Wet Batter
  • 12 oz cold beer or club soda
For Frying
  • Neutral oil
Mango Salsa
  • 2 mangos diced
  • 1/2 red onion diced
  • 1 jalapeno minced
  • Juice of 1 lime
  • 1/4 cup cilantro chopped
  • Salt to taste
Assembly
  • Corn tortillas
  • Shredded cabbage
  • Lime wedges
  • Cilantro crema optional

Equipment

  • Mixing bowls
  • Whisk
  • Deep fryer or heavy pot
  • Wire rack
  • Tongs
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • - Tortilla warmer

Method

  1. Combine mango, red onion, jalapeno, lime juice, cilantro, and salt in a mixing bowl.
  2. Mix gently and refrigerate while preparing the remaining ingredients.
  3. Pat the fish dry.
  4. Season with salt, black pepper, garlic powder, and paprika.
  5. In a large bowl, whisk together flour, cornstarch, baking powder, garlic powder, onion powder, salt, and paprika.
  6. Slowly whisk in the cold beer until smooth.
  7. Heat oil to 375 degrees.
  8. Dip the fish into the batter and allow excess batter to drip off.
  9. Fry for 3 to 5 minutes until golden brown, crispy, and fully cooked.
  10. Transfer to a wire rack to drain.
  11. Warm the corn tortillas until soft and flexible.
  12. Keep covered until ready to assemble.
  13. Add shredded cabbage to each tortilla.
  14. Top with crispy fish and mango salsa.
  15. Add cilantro crema if desired.
  16. Finish with a squeeze of fresh lime.
  17. Serve immediately.

Notes

• Cold beer helps create a lighter and crispier batter.
• Cornstarch adds crispness while flour provides structure.
• Baking powder helps create a light and airy texture.
• Pat the fish dry before battering for better adhesion.
• Assemble the tacos just before serving to preserve their crunch.
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