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There is so much going on with these mouthwatering Beer Battered Fish Tacos! The zesty Sriracha Baja Sauce that goes with it is so tasty you are going to be jumping for joy.

Tacos are great and fried fish is great, so lets combine the two with this Beer Battered Fish Tacos with Homemade Sriracha Baja Sauce recipe. The fish tacos are excellent and the baja sauce is the best.

Beer Battered Fish Taco with cabbage and baja sauce.

🍺 What makes this recipe special?

I am in love with this fish taco recipe. This Beer Battered Fish Taco recipe is on point, but that is not it. The slaw and sriracha Baja sauce makes this one of the best fish tacos I have ever had. 

Also, it is so fast simple to put together. I am really happy to have this Beer Battered Fish Tacos with Homemade Sriracha Baja Sauce recipe as part of our taco series. I hope you love it as much as I do!

If you like seafood, you should also check out this Baked Walleye with White Wine Sauce recipe and this Grilled Bacon Wrapped Shrimp recipe.

🌮 Ingredients

Since there are a few elements to this dish, there are also quite a few ingredients, although most are common ingredients found in many refrigerators, pantries, or grocery stores. We have to account for the fish, the slaw, and the Sriracha Baja sauce.

As I stated, I used walleye for these beer-battered fish tacos, but you can really use any lean whitefish. The walleye is a nice flakey fish when cooked and consequently, is a bit fragile once breaded and fried. It really adds to the flavor.

Here is a list of the ingredients we use for this:

  • shredded cabbage
  • red onion
  • olive oil
  • cider vinegar
  • salt
  • pepper
  • greek yogurt
  • mayo
  • sriracha
  • onion powder
  • garlic powder
  • chili powder
  • Oil for frying
  • fish fillets
  • all-purpose flour
  • garlic powder
  • paprika
  • egg
  • coors light or other beer
  • 4 flour tortillas

See the recipe card for quantities.

🍲 Instructions

Heat your fry oil to 375° Fahrenheit and you should be able to cook until golden brown. This should be within 5 minutes. With my thin fillets, it really just took a minute to cook and then a few minutes of draining on a paper towel.

No matter the fish you use (I use walleye), make sure to cook it completely. You should be able to tell if they are done if when you put a fork in it if it flakes away and falls apart easily.

My fillets were mostly from smaller 12-14 inch walleye and each fillet worked well as one taco filling. I had bigger fillets ( I PROMISE), but those were the ones I was working with today. These thin fillets cooked very fast, but if you have thicker fillets, they may take a bit longer.

The cabbage slaw is so tasty and really adds a zing to our fish tacos. I used pre-shredded red cabbage and just added the extra ingredients. This recipe literally took a minute to put together and put in the fridge before I continued working on the rest of the recipe. Just mix the slaw ingredients together.

I do really like a good hot sauce and so I include this tasty Sriracha Baja Sauce. The creamy and spicy sauce matches up perfectly with the zingy slaw and the crispy fried fish. Mist mix the sauce ingredients together.

Mixing the cabbage slaw and sriracha baja sauce.
The first two pictures show mixing the cabbage. The second two show mixing the sauce. Both are super simple and easy.

I am using a slightly modified version of Genius Kitchen’s recipe for normal beer battered fish. I thought we needed a bit more salt and I halved the recipe for the amount of fish we have. Really, the credit for the beer batter needs to go to Genius Kitchen.

Making the beer batter and showing dipping.
Your fillets don’t need to be big and the sauce is as simple as mixing ingredients with beer. Then, simple dip before frying.

🤷 Substitutions and Variations

There are a few ways you can change this up, make substitutions, or fit certain diets.

  • Fish – I use walleye, but you could really use any white fish that is thinly filleted. 
  • Tortilla – You could really use any kind of tortilla. I think flour tortillas work great for this, but corn could be great. If you can make fresh tortillas, even better. 
  • Vegetarian – You could use extra firm tofu instead of fish if you wanted to make this vegetarian. 
  • Beer – I call for Coors light, but really any light beer would work good for this batter.
  • Spicy – Try a different hot sauce or maybe add an additional ¼ teaspoon of ground cayenne pepper

📦 Storage

The sauce will store well. Just keep it in a covered container and store it in the refrigerator for up to week or the dates from the individual 

The cabbage slaw also will store well. Same deal with that. Just keep it covered in the fridge and it should keep for a few days.

The fried fish will not keep well. 

🎓 History tidbit

Since cows and pigs are not native to North America, they are just not the origin of the tacos. Fish were more common with tacos in it’s history than beef.

Flour tortillas are really a newer invention, as well. Before the 1500s, it was limited what they put in tacos. According to this website, Aztecs (early Mexicans) primarily ate corn and beans, but occasionally would eat meats like fish, rabbit, dog, turkey, and iguana.


Why is beer used for batter?

It adds oxygen to the batter and also helps crisp the batter. Also, flavor.

What is the best beer for beer batter?

I use a light beer, as it is easy and most people like it. You really can change this up if you want to try different flavors with your taco. Malty English beers would be great for a drink like this. I would not choose IPA as my first pick, but could be interesting.

What is Baja Sauce?

The recipe is usually a creamy combination of mayo or dairy and a variety of seasonings.

📝 Tips and tricks

Two fish tacos on white plates with limes to the side.

🛠 Products used in this recipe

😋 Did you make this recipe?

Thank you so much for giving it a try! Leave a comment below and let me know how it went. If you leave a rating, it helps other people decide if they want to make it and it always helps me know how I am doing. I always appreciate to hear from you and if you want to get updates from me, make sure to subscribe to my newsletter.

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Beer Battered Fish Taco with cabbage and baja sauce.

Beer Battered Fish Tacos with Homemade Sriracha Baja Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Ben Myhre
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 tacos 1x
  • Category: Fish
  • Method: Fry
  • Cuisine: Mexican
Save Recipe


These Beer Battered Fish Tacos with Homemade Sriracha Baja Sauce are decadent and delicious. These are my favorite fish tacos and all of the sauces work so perfectly with them!


Units Scale

For Slaw:

  • 2 cups shredded cabbage
  • 1/4 cup diced red onion
  • 1 tablespoon olive oil
  • 2 tablespoon cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

For Sriracha Baja Sauce:

  • 1/4 cup plain greek yogurt
  • 1/4 cup mayo
  • 2 tablespoons sriracha
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon chili powder

Fish and Batter:

  • Enough oil to fully submerge fish with batter on it.
  • 4 fish fillets (about 8 ounces) of walleye or other white fish. NOT FROZEN and fresh
  • salt and pepper
  • 1/2 cup all-purpose flour
  • 1 tablespoons garlic powder
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 1 teaspoons pepper
  • 1 egg
  • 1 can of coors light or other beer
  • 4 flour tortillas


Fish and Batter:

  1. Add oil to large pot and fill with oil with enough to submerge fillets.
  2. Add all dry ingredients and egg to a large bowl
  3. Slowly add beer to bowl and mix while adding until the batter has a heavy gravy consistency. You will not need entire can, but maybe a 1/2 cup to a cup.
  4. Heat oil to 375° degrees Fahrenheit.
  5. Pat fish dry with paper towels and sprinkle with salt and pepper
  6. Submerge fish in batter until well coated and then add to hot oil
  7. Cook until golden brown
  8. Remove from basket or pot and put on paper towel lined plate to drain for a few minutes

For Slaw:

  1. Add all ingredients to bowl and toss
  2. Put in fridge until ready to serve

For Sriracha Baja Sauce:

  1. Add all ingredients to bowl and toss
  2. Put in fridge until ready to serve


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  1. I’ve always thought ice fishing would be fun, but I think I would die from freezing! It would be an adventure though. And I just love fish tacos. Getting the perfect sauce and slaw are the keys to the perfect fish tacos. Your mixes look GREAT!!

  2. I love a good fish taco. Great flavors in your recipe. Even better that you caught your own fish! I haven’t fished since I was really young, when my Grandpa used to take me.

  3. Whenever I ask my fiance what he wants for dinner, he says “fish tacos.” No joke. I don’t have a recipe of my own for them, so I’ll be trying this one soon – he’s definitely going to love it!

  4. These are epic fish tacos! Full of flavour! Love the sauce!
    This is a recipe that will be on repeat in my household!