Fish Tacos with Chipotle Slaw
Baja-style crispy beer-battered fish tacos topped with a smoky chipotle slaw and crema. Frying the battered fish at a steady 180°C is what sets the batter into a crisp, bubbled shell fast, keeping the fish inside moist rather than overcooked by the time the crust browns.
Total time
27 min
Prep
15 min
Cook
12 min
Difficulty
easy
Cuisine
American
comfortseafood
Ingredients
1 lbwhite fish fillets
beer batter: 1 cup flour, 1 cup cold beer, salt
oilfor frying
chipotle slaw: 3 cups coleslaw mix, 3 tbsp mayo, 2 tbsp chipotle in adobo, lime juice
corn tortillas
crema, avocado, limeto serve
Instructions
1
Make batter; dip fish; fry at 180°C until golden.
2
Make chipotle slaw.
3
Warm tortillas.
4
Fill tortillas with fish and slaw; drizzle crema; squeeze lime.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
102
Protein
21.5g
Fat
1.1g
Carbs
0g
Fiber
0g
Sodium
68mg
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