I love fish. Fried, baked, sautéed, grilled, and there's nothing like fresh fish. I love it all. You know what else I love? Tacos! So I was delighted when my boyfriend surprised me with both. I almost cried tears of joy. His secret beer batter recipe is amazing and the best way to get perfectly golden, crispy pieces of fish. I really tried to get the recipe for the batter. I even tried guessing the ingredients from taste but he wouldn't share. So, I've provided the basics—minus his secret blend of seasonings. Feel free to tweak it to your liking. Photo:Devonnie Black 

What you'll need:  1 halibut, filleted into 1-inch chunks Flour tortillas Chopped cilantro and onion Beer batter Slaw 

Directions:  My boyfriend happens to have access to fresh fish, but if you don't, get it as fresh as you can and cut it into chunks like mini steaks. They don't have to be perfect, just bite sized. 

1. Heat up about 3 inches deep of vegetable oil in a deep frying pan. 

2. Dip the fish in beer batter and coat generously. Place in oil and fry until golden brown. 

3. Heat the tortillas lightly on the stove and then assemble your masterpiece. 

*Add sour cream, avocado, hot sauce and any of your favorite toppings to take your taco game to the next level. 

Photo: Devonnie Black

Beer batter 

1 cup Bisquick powder 

1 tablespoon red chili flakes 

1 teaspoon cayenne pepper 

1 12-ounce Modelo Especial beer 

Salt and pepper, to taste 


1. Mix together dry ingredients and then add the beer. 

2. Whisk it all together until you get a consistency close to a crepe batter. 


1/2 head green cabbage, shredded 

1/2 head red cabbage, shredded 

1 large jalapeño pepper, minced 

1 cup Mexican crema 

1 tablespoon honey 

Salt and pepper, to taste 


1. Toss together all the veggies and pepper. 

2. Coat in crema and chill before serving. 

Photo: Devonnie Black

I hope you enjoy making these tacos as much as I enjoyed eating them!