{Lightened Up} Beer Battered Fish Tacos

It’s Monday. Mondays call for tacos. And margaritas. Margarita Monday.

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Do I care that I JUST shared a taco recipe with you? Nope. Am I currently cooking a new taco recipe in the slow cooker even though I’ve probably shared too many taco recipes as it is? Yep. Again, think I care? Nope. Who doesn’t love tacos? Also, who doesn’t love beer-battered fish tacos that normally would make you gain 3 lbs. but this time they’re a lightened up version but still delicious? WHO isn’t into that? No one. That’s who.

Also, 3x in the past two weeks, I have spelled “spicy” as “spicey”. I used to pride myself on being a great speller. And now I can’t spell a five-letter word. Wait, that was 5 letters, right?


  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper, or to taste
  • 1/3 cup beer
  • 8 ounces tilapia (or other white fish) fillet, cut crosswise into 1-inch wide strips
  • 2 teaspoons canola oil
  • 1 batch of spicy slaw
  • 4 corn or flour tortillas, warmed


Prepare your spicy slaw. Refrigerate while cooking the rest of the meal.

To prepare tacos: Combine flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.

Coat tilapia pieces in the batter. Heat oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Serve the fish with tortillas and slaw.

Yields: 2 servings

Recipe from: Eating Well


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