• Big Star’s Taco de Pescado


Beer-Battered Fish Tacos

This recipe for crunchy, beer-battered fish tacos comes from Big Star’s Chef de Cuisine Cary Taylor. Topped with a tangy slaw and wrapped in fresh corn tortillas, it’s the ultimate summertime fish fry.

Big Star's Taco de Pescado


  • 12 each – 2 oz. fillets of fish, such as tilapia, halibut or mahi
  • 12 handmade masa tortillas
  • 6 quarts vegetable, peanut or canola oil


  • 2 cups all-purpose flour
  • 2 cups rice flour
  • 2 oz cornstarch
  • 1/2 oz. salt
  • 1 teaspoon baking powder
  • 4 cups beer, such as Tecate or Sol

Chipotle Mayo

  • 2 cups mayo
  • 2 each canned chipotles en adobo


  • 3 cups green cabbage, finely shredded
  • 1/4 red onion, thinly sliced
  • 1/2 cup lime juice
  • 1/2 cup olive oil
  • Salt and pepper, to taste
  • 3 tablespoons cilantro, chopped



Mix all slaw ingredients except the cilantro.

Let marinate for 20 minutes before use.

Blend chipotle mayo ingredients in a blender, and set aside.

Heat oil in a cast iron skillet or shallow fryer until the oil reaches 350 degrees.

Season the fish with salt and pepper.

In a bowl, mix dry ingredients for the batter.

Fold in beer, leaving some lumps, being sure not to over-mix.

Dip fish in batter and fry until golden brown, about 4-5 minutes.

Drain fish on paper towels and season with a little more salt.

Place tortillas on a large plate and spoon a little of the chipotle mayo on each tortilla.

Place 1 piece of fish on a tortilla and portion some of the cabbage on top of each top.

Sprinkle with cilantro and serve immediately.

Photograph by Edouard Pierre.

Like this recipe? You may also enjoy:

Recipe Finder

Related Recipes


Main Ingredients



Back to Recipes Page