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Beer Battered Fish Tacos With Pickled Onion And Cucumber Recipe

Crispy beer-battered fish tacos with a vibrant, quick-pickled onion and cucumber slaw! This Food Network-inspired recipe by Sunny Anderson is bursting with flavor and incredibly easy to make. Get ready for a taste explosion in just 40 minutes!

Prep Time 20 mins
Cook Time 40 mins
Calories 992 kcal
Protein 104g
Rating 5.0 (1 Reviews)
Beer Battered Fish Tacos With Pickled Onion And Cucumber 94

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beer Battered Fish Tacos With Pickled Onion And Cucumber

  • Vegetable oil (for frying, filling a large pot halfway)
  • 1 1/2 cups all-purpose flour (1 cup for batter, 1/2 cup for dredging)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 1 1/2 teaspoons salt (1 teaspoon for batter, 1/2 teaspoon for pickling liquid)
  • 1 cup beer
  • 1 lb fish fillets (such as Tilapia)
  • 6-8 flour tortillas
  • 1/2 cup thinly sliced cucumber
  • 0 Apple Cider Vinegar
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 cup thinly sliced red onion
  • 0 Vidalia onion
  • 0 English cucumber
  • 0 Habanero pepper
  • 0 Roma tomato
  • 1/4 cup chopped cilantro
  • 1 cup white vinegar
  • 1/2 cup chopped tomatoes

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How to Make Beer Battered Fish Tacos With Pickled Onion And Cucumber

  1. Fill a large pot halfway with vegetable oil. Heat to 350°F (175°C).
  2. Preheat your grill to medium-high heat.
  3. In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon ground cumin, 1/2 teaspoon cayenne pepper (or to taste), and 1 teaspoon salt.
  4. Slowly whisk in 1 cup beer until a thick batter forms, but avoid making it runny.
  5. Lightly dredge fish fillets (about 1 lb) in remaining flour, shaking off any excess.
  6. Dip floured fish into the batter, ensuring it's fully coated.
  7. Carefully place fish fillets in hot oil in batches, frying for about 5 minutes per side, until golden brown and cooked through.
  8. Remove fish from oil and drain on a paper towel-lined plate.
  9. While fish fries, grill corn or flour tortillas (about 6-8) for 30-60 seconds per side, or until heated through and slightly charred.
  10. **Prepare the Quick-Pickled Onions & Cucumbers:** In a medium saucepan, combine 1 cup white vinegar, 1/4 cup sugar, 1/4 cup water, and 1/2 teaspoon salt.
  11. Bring mixture to a boil, then add 1/2 cup thinly sliced red onion and 1/2 cup thinly sliced cucumber.
  12. Simmer for 2-3 minutes. Remove from heat, stir in 1/4 teaspoon red pepper flakes (optional), and transfer to a bowl.
  13. Let cool slightly, then cover and chill in the refrigerator for at least 1 hour (or longer for a more intense flavor).
  14. 5 minutes before serving, gently toss the pickled vegetables with 1/2 cup chopped tomatoes and 1/4 cup chopped cilantro.
  15. Fill warm tortillas with the beer-battered fish. Top generously with the quick-pickled onion and cucumber slaw.
  16. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

179 g

Sugar

182g

Fat

16g

Carbs

53g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Seafood Mexican

Recipe Tags (Choose a tag and find related recipes!)

Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Seafood American Fish Saltwater Fish From Scratch