Boldly Beer Battered Whitefish* Tacos

These simple, Beer Battered Whitefish* Tacos are exactly what crispy, deep-fried dreams are made of. Served with a spicy chili sauce, they’re an irresistible favorite!

30 minutes


  • 1 lb Boldly Whitefish*
  • 6 (6 inch) corn tortillas
  • 1 cup all-purpose flour
  • 3 tbsp JUST Egg
  • 1 cup Mexican beer
  • 2 cups red cabbage
  • ½ cup vegan sour cream
  • ¼ cup cilantro, fresh
  • Salt
  • ¼ tsp cayenne pepper
  • ½ tsp cumin
  • 1 lime
  • Fresh parsley, for garnish
  • Hot sauce of choice
  • Vegetable oil, for frying


  • 1.

    Thaw Boldly Whitefish* in the fridge overnight (approx. 8 hours).

  • 2.

    In a bowl, mix together the flour, ½ tsp of salt, cayenne pepper, JUST Egg, and beer. Make sure that there are no lumps!

  • 3.

    Heat the oil in a large skillet over medium-high heat.

  • 4.

    Dip the Whitefish* into the batter and allow any excess to drip off. Add the Whitefish* to the skillet and fry on both sides (roughly 2 minutes on each side or until golden brown).

  • 5.

    Place the Whitefish* on a paper towel-lined plate to drain, then repeat with all of the Whitefish*.

  • 6.

    Cut the lime in half. Juice one half into a medium bowl, and cut the remaining half into wedges for garnish.

  • 7.

    Add cabbage, cilantro, sour cream, ½ teaspoon cumin and ¼ teaspoon salt to the bowl with the lime juice and use your hands to mix and gently massage the cabbage until evenly combined.

  • 8.

    Divide the Whitefish* and the cabbage slaw evenly among tortillas; sprinkle with additional cilantro and drizzle with additional hot sauce, if desired.

  • 9.

    Garnish Boldly Beer Battered Whitefish* Tacos with fresh parsley and serve with sliced limes and extra hot sauce on the side. Enjoy!

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