• 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.

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