Fish Tacos


These crispy fish tacos with shredded cabbage and a spicy homemade white sauce are just delicious! Serve with homemade pico de gallo and lime wedges to squeeze on top.

Prep Time:
40 mins
Cook Time:
20 mins
Total Time:
1 hr

You don’t have to leave your house to enjoy perfect fish tacos! This beer-battered fish taco recipe, topped with a homemade white sauce and fresh cabbage, will quickly become a mainstay in your rotation. 

How to Make Fish Tacos

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

What Goes On Fish Tacos

These top-rated fish tacos are topped with a homemade white sauce (made with yogurt, mayonnaise, lime juice, jalapeños, capers, cayenne pepper, oregano, cumin, and dill weed) and fresh cabbage. 

You can also add sliced avocados, onions, cotija cheese, and/or diced tomatoes. Really, you can use whatever toppings you like! The sky’s the limit. 

Best Fish for Fish Tacos

We love cod filets for fish tacos because it’s mild and is unlikely to fall apart during the frying process. Other great options include tilapia, halibut, grouper, mahi mahi, or sea bass. Any white fish will work well for this recipe. 

How to Make Homemade Fish Tacos 

Here’s a brief overview of what you can expect when you make this fish taco recipe at home: 

  1. Make the beer batter. 
  2. Make the white sauce.
  3. Dust the fish in flour, then dip in the batter. 
  4. Fry the fish until golden brown. 
  5. Serve on tortillas with the sauce and cabbage. 

What to Serve With Fish Tacos

Looking for serving inspiration? You’ve come to the right place. Try pairing your dinner with one of these perfect side dishes for fish tacos: 

Allrecipes Community Tips and Praise 

“The sauce is yummy,” according to one Allrecipes community member. “We used flounder and sautéed with lime and olive oil. Added avocado to our tacos. Delicious!”

“Perfect tacos,” raves Kristen Andry. “We doubled up the tortillas after warming them one at a time on a cast iron skillet and putting them in the oven to keep warm. Doubling them helps keep everything from falling apart.”

“This is my go-to fish taco recipe,” says another community member. “I have made it for years and it is one of my husband’s favorites. I use cod. The beer batter is perfect in my opinion and I absolutely love the sauce. I use whatever beer I have on hand and have never had an issue.”

Editorial contributions by Corey Williams


Beer Batter:

  • 1 cup all-purpose flour

  • 2 tablespoons cornstarch

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 1 cup beer

  • 1 egg

White Sauce:

  • ½ cup plain yogurt

  • ½ cup mayonnaise

  • 1 lime, juiced

  • 1 jalapeno pepper, minced

  • 1 teaspoon minced capers

  • 1 teaspoon ground cayenne pepper

  • ½ teaspoon dried oregano

  • ½ teaspoon ground cumin

  • ½ teaspoon dried dill weed

Fish Tacos:

  • 1 quart oil for frying

  • 1 pound cod fillets, cut into 2 to 3 ounce portions

  • 2 tablespoons all-purpose flour, or more as needed

  • 1 (12 ounce) package corn tortillas

  • ½ medium head cabbage, finely shredded


  1. Make beer batter: Combine flour, cornstarch, baking powder, and salt in a large bowl. Blend beer and egg in a separate bowl, then quickly stir into flour mixture until combined with a few lumps remaining.

    Overhead of a beer mixture being poured and whisked into a flour mixture in a bowl.

    Dotdash Meredith Food Studios

  2. Make white sauce: Mix together yogurt and mayonnaise in a medium bowl. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeño, capers, cayenne, oregano, cumin, and dill.

    Overhead of white sauce ingredients waiting to be mixed together in a glass bowl.

    Dotdash Meredith Food Studios

  3. Start fish tacos: Heat oil in a deep-fryer to 375 degrees F (190 degrees C).

  4. Dust fish pieces lightly with flour. Set aside.

    Overhead of fish pieces being covered in flour and then set aside in another dish.

    Dotdash Meredith Food Studios

  5. Dip floured fish pieces into beer batter. Set aside.

    Overhead of floured fish pieces being dipped in beer batter and set aside in another dish.

    Dotdash Meredith Food Studios

  6. Fry in hot oil until crisp and golden brown. Drain on paper towels. Lightly fry tortillas in hot oil until just crisped, but not too crisp. Drain on paper towels.

    Overhead of fried fish pieces and tortilla shells resting on a paper towel to dry.

    Dotdash Meredith Food Studios

  7. Place fried fish in tortillas; top with shredded cabbage and white sauce.

    high angle looking down at two fish tacos garnished with lime wedges


Editor's Notes:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)

409 Calories
19g Fat
43g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 409
% Daily Value *
Total Fat 19g 24%
Saturated Fat 3g 14%
Cholesterol 54mg 18%
Sodium 407mg 18%
Total Carbohydrate 43g 16%
Dietary Fiber 5g 18%
Total Sugars 5g
Protein 17g
Vitamin C 25mg 125%
Calcium 145mg 11%
Iron 2mg 12%
Potassium 511mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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