Beer Battered Fish Tacos

Main Ingredients
avocado bell pepper cabbage cilantro corn greek yogurt tilapia

From the get-go I knew I’d love this challenge. I love tilapia, I love avocados and I love greek yogurt – the bell peppers are sweet and crunchy and I knew I could incorporate it together. I tossed around a few ideas but decided on fish tacos. I wanted something that was clean, not too fancy, yummy, and just plain fun to eat. I knew the real trick was going to come down to the sauce, so I made one with a mix of greek yogurt and mayo with lots of spices and lime and it was really tangy and tasty. The fish I wanted breaded, but not traditional breading, so I decided to try a beer battered version and it was exactly what I hoped for. Note: I do not own a fryer – I simply use vegetable or canola oil and put it in a pan and simply flip the fish when I want to cook it fried.

Husband after taking a bite, <nodding, nodding, mouth full, more nodding, not talking> this means “I like this.” When he could finally speak he said it was really good and it’s a “winner” meaning, yes, you can make it again. He had two loaded tacos (made me double up the fish in them). Tasty and a nice crunch were words he used. Sauce was good. He liked the fish the best. Daughter said it was very limey, but loved it. She actually slipped away and was trying to take spoonfuls of the mayo/yogurt sauce to eat on its own. Me? Super good. I’m a taco fan and anything you lump together with a good flavor works for me. I wanted it super fresh and crunchy, so I mixed julienned strips of bell pepper in with cabbage and also added fresh corn. Why? Because I like corn. I like corn so much I used the leftover fish and corn to make a tilapia stew for the next night! Without further ado, here is the recipe:



Beer Battered Fish Tacos


For Beer Batter

  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup beer

For White Sauce

  • 1/2 cup plain greek yogurt
  • 1/2 cup mayonnaise
  • 1 lime, juiced
  • 1 teaspoon minced capers
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground caraway seeds (or you can subsitute cumin)
  • 1/2 teaspoon dried dill weed
  • 1/4 teaspoon ground cayenne pepper (definitely use more if your family likes spicy, mine does not, so I only used this much)

oil for frying

For Fish and accoutrements

  • 1 pound tilapia fillets, cut into 2 to 3 ounce portions
  • 1 (12 ounce) package flour or corn tortillas (I used flour, like it better)
  • 1/4 medium head red cabbage, finely shredded
  • 1 red bell pepper, julienned as thin as possible
  • 1 avocado, sliced
  • fresh corn (roasted slightly) from two ears - totalling 1/2 - 1 cup
  • fresh cilantro sprigs


  1. To make beer batter:  In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps and it get super thick).
  2. To make white sauce:  In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with capers, oregano, caraway, dill, and cayenne.
  3. Heat oil in pan or deep-fryer to 375 degrees F (190 degrees C). Again, I used a pan and waited till a drop of water put in the pan sizzled.
  4. Dust fish pieces lightly with flour. Dip into beer batter, and then fry until crisp and golden brown, then flip until that side is done. Drain on paper towels. Lightly fry tortillas; not too crisp - just get them warm. To serve, place fried fish in a tortilla, and top with shredded cabbage, julienned bell peppers, corn, avocado and white sauce. Top with cilantro.

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