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In this taco recipe, IPA adds depth to the crunchy coating on beer-battered cod fillets while the fish inside cooks to flaky and tender perfection. The tacos also feature bright homemade pickled red onions and a cabbage slaw that gets tart creaminess from lime crema and a hint of sweetness from honey. (If you can't find crema Mexicana, use four tablespoons of crème fraîche or sour cream mixed with half a teaspoon of lime juice.) Everything gets piled into charred corn tortillas and garnished with thinly sliced radishes, cilantro sprigs, and a drizzle of reserved lime crema, plus more fresh lime juice if you'd like. To prevent the fish from sticking to the bottom of the pot when frying, hold the fillet halfway into the oil for a few seconds in order to create a skin on the batter, and then slowly lower it fully into the oil.


Credit: Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Hannah Greenwood

Recipe Summary

45 mins
45 mins


Pickled Red Onion
Cabbage Slaw
Beer-Battered Fish
Additional Ingredients


Prepare the Pickled Red Onion:
  • Place onion in a pint-size glass jar or a small heatproof bowl. Bring vinegar, water, sugar, salt, and pepper to a boil in a small saucepan over medium-high, stirring occasionally. Pour vinegar mixture over onion, ensuring onion slices are fully covered. Let stand, uncovered, until cooled to room temperature, about 30 minutes.

Meanwhile, prepare the Cabbage Slaw:
  • Whisk together crema, lime zest, lime juice, salt, and pepper in a large bowl. Measure 2 tablespoons mixture into a medium bowl, and reserve in refrigerator for serving. Add honey to remaining crema mixture in large bowl; stir until combined. Stir in cabbage, carrot, and cilantro; toss until fully coated. Cover and refrigerate until ready to use.

Prepare the Beer-Battered Fish:
  • Fill a Dutch oven with oil to a depth of 1 1/2 inches. Heat over medium-high until oil reaches 360°F. Meanwhile, pat cod pieces dry; sprinkle evenly with chili powder, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Set aside. Whisk together flour, baking powder, and remaining 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Whisk in egg and hot sauce. Gradually whisk in beer until fully combined (it's OK if batter is slightly lumpy).

  • Line a large baking sheet with paper towels; set a wire rack in baking sheet. Working in 2 batches, dip cod pieces into flour mixture to fully coat, letting excess drip back into bowl. Fry in hot oil until crust is golden brown and fish is cooked through, 3 to 4 minutes, flipping cod pieces halfway through cook time. Using tongs or a spider, transfer cod to prepared wire rack to drain. Return oil to 360°F in between batches.

  • Heat a small skillet over high. Cook tortillas, 1 at a time, in skillet until slightly charred on both sides, 30 seconds to 1 minute per side. Transfer charred tortillas to a plate, and cover with aluminum foil. Place 1 piece Beer-Battered Fish on each charred tortilla. Top evenly with Cabbage Slaw and Pickled Red Onion. Garnish with radish slices and cilantro sprigs; drizzle with reserved lime crema, and, if desired, serve with lime wedges.


If using gas range, heat burner on high. Working with 1 tortilla at a time, place tortilla on burner grate; cook until edges begin to char, 15 to 30 seconds per side.