Crispy Fish Tacos

Crispy Fish Tacos

Few things — especially in summer are as satisfying as Fish tacos. Those warm, flour (or corn) tortillas filled with crispy fried fish filets and finely shredded lettuce, all bathed in a rich, zesty aioli…what’s not to love? 

Rubios was a college favorite for me and hubby, a seemingly lavish treat amongst the mundane fare normally on offer. Something about that classic combination of crunch and zest is perfect for a warm summer night. We’re not big drinkers, but the meal obviously pairs well with a Corona or other light beer — another reason why it’s such a hit in the summer! 

Again (you’ll sense a recurring theme here), it’s surprisingly easy to make at home. Deep frying is a little harder than basic sautéing, in the sense that it’s less forgiving, with more margin for error — and of course, if you have little kids running around, please, please take extra precautions to keep them away from the hot oil. But once you’ve learned how to get a large pot of oil to the right temp (you’ll need a candy thermometer unless you want to endure a crapshoot with hot oil), dropping in the battered pieces of fish and letting them fry is simple. 

The batter by the way, couldn’t be easier. Equal parts beer and flour, a pinch of baking powder, and that’s literally it! Incredibly, if you don’t have beer, water does work as well — though we find the extra carbonation from the beer does tend to make a slightly lighter, airier batter. Seltzer water is another good choice if beer is not on hand.

Fish in the batter!

We used a deep fryer here in these pictures, but use a dutch oven with candy thermometer just as often. It’s sometimes easier to use a larger pot (more space for frying), but a deep fryer definitely can make the job easier as well. If you don’t have one on hand though, don’t fret, any large bottomed pan can be converted into a deep fryer. 

Get that fryer working!

The crispy golden goodness of the beer batterer fillets is something to behold. Try to resist the urge to nibble on them prior to assembling tacos! 

Golden fried delicious
Better. Than. Takeout

Assemble with warmed corn tortillas at the bottom, a fish filet, crispy lettuce, lime aioli, and cilantro. Hot sauce is also a great accoutrement to the finished tacos. 


Crispy. Fish. Tacos

Beer Battered Tacos

Prep Time 20 minutes
Cook Time 8 minutes
Course Dinner, Lunch, Main Course
Cuisine Mexican


  • Candy Thermometer


For Fish

  • 6 oz Tilapia
  • 1 cup Beer Corona or Modelo work great
  • 1 cup Flour
  • 1 tsp Baking powder
  • Salt
  • Pepper

For Lime Aioli

  • ½ cup Mayo
  • ½ cup Yogurt Plain Greek yogurt works great
  • 1 Lime
  • Canola Oil For frying
  • Cilantro For garnish
  • Salt
  • Pepper


  • Pour beer into bowl or other vessel you're using for batter
  • Add flour and baking powder
  • Dredge Tilapia filets in flour
  • Dip in batter
  • Refridgerate for at least one hour
  • Fill Canola oil 1-2 inches high in pan. Place candy thermometer. Pre-heat to 375°C.
  • Drop fish into hot oil – careful not to crowd pan
  • Fry for about 5-8 minutes, watching for when fish turns a nice golden brown. Careful not to burn!
  • Take out and drain excess oil
  • Build Taco's, serve, and enjoy!
Keyword Fish, Tacos