Beer-Battered Fish Tacos with Sriracha Mayo

By Jessica Hylton - - Updated

Beer-Battered Fish Tacos with Sriracha Mayo is a delicious, easy and insanely tasty meal. The pico de gallo is the best part!

Beer battered fish tacos with sriracha mayo on a grey plate.

I understand that today is Pi Day, and well, this isn’t Pie.

This isn’t in any way equal to 3.14.

IT IS, however, Lent, AND a Friday. Who doesn’t have fish during Lent AND Friday is like, World Fish Fry day. I do think these fish tacos have their perfect place here today.

So let’s get right into it. I have been watching Food Network every single day and other than the fact that chefs have a lot of tattoos, I noticed that fish tacos are like, well, a thing. A very big thing at that. I couldn’t watch an episode of Eat St. without fish tacos being on the menu of one of the food trucks. This led me to think, ponder and dream about fish tacos. All sorts of deliciously battered and fried fish tacos with yummy sauce.

On Ash Wednesday Mr. Jessiker Bakes and I got straight to it to ring in Lent with a delicious fish meal.

I’m happy to say, this taco is pretty amazing.

Close up of fish tacos with sriracha mayo on a grey plate.

Now that we’ve done it, fish tacos are actually pretty easy, and it was so good my craving for another one set in right after I finished mine. Yeah, it really is that good.

Let’s start with the fish. Anything beer battered tastes great, but seafood seems to take the cake. I should point out that I am not big on fish, I’m more a crab and lobster girl and this fish won me over. The fish had a flavourful crunchy and soft crisp shell and on the inside was hot and soft, filled with so much flavour that it tasted like freshly buttered bread in the fish meat in the best way you could think possible. I ate a few pieces before I could even make it to my taco. Maybe this recipe makes a bit more than 4 tacos…hehe…

The pico de gallo was my favourite part which says a lot because I LOVED the fish. I have to congratulate Mr. Jessiker Bakes because he made this (I told you he was the better cook) and I could literally eat this ALONE with a spoon. The flavours from all of the ingredients alone were great, but when soaked in the lime juice they became so pronounced and outstanding that I was in foodie heaven. It adds such a delicious and crisp contrast to the fish that if you make no other toppings you have to make this for your fish tacos.

Top down shot of fish tacos on grey plates.

The Sriracha Mayo. Now, we are big spice fans; I blame Mr. Jessiker Bakes for this although I’ve always loved pepper. Okay, I blame living in the Caribbean, but I blame in an amazing way. The Sriracha Mayo was the perfect ending touch. It’s a delicious and creamy sauce with the right punch to finish off your fish taco.

I recommend taking a bite and getting all of the flavours, then you’ll know that you just made the best decision of your Friday. I thoroughly enjoyed these fish tacos and have definitely put it on my regular rotation. I now totally understand why it’s on every food truck!

Your Friday is looking pretty good.

Fish Tacos on two grey plates with lime wedges.

Side shot of tacos on grey plates.

If you enjoyed these tacos, you’ll also love these Breakfast Tacos with Pico de Gallo!

Top down shot of breakfast tacos on a white plate.

Check out all my dinner recipes!

Italian style stuffed French Toast on a white plate.

Side on shot of fish tacos on a grey plate.

Beer-Battered Fish Tacos with Sriracha Mayo

Beer-Battered Fish Tacos with Sriracha Mayo is a delicious, easy and insanely tasty meal. The pico de gallo is the best part!
by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Course Jams, Sauces, Dips & Spreads, Lunch, Sauces
Cuisine American, Mexican
  • 4 6- inch tortillas soft tacos

Beer Battered Fish:

  • 1/2 pound white fish
  • 1 3/4 cups pastry or AP flour
  • 1 cup beer
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 3 tablespoons oil

Pico de Gallo:

  • 1/2 a small onion diced
  • 1 small tomato diced
  • 1 whole chili pepper diced
  • 4 small branches of cilantro diced
  • 3 small limes
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Sriracha Mayo:

  • 1 tablespoon Sriracha
  • 3 tablespoons mayonnaise
  • squeeze of a lime
  • Extra limes to serve



  • In a pan over medium high heat, place the tacos to get a slight crisp and to aerate them for about 30 seconds on each side. This creates a lighter finish. Set aside.

Beer Battered Fish

  • Slice of the fish into the sizes that you want your fish tacos to be; usually two pieces or so go in one fish tacos, so cut it a size appropriate to your tacos.
  • Mix the flour, salt, pepper and garlic together. Add the beer and whisk it in until there are no clumps.
  • Heat oil in a medium sized pan over high heat. Have a splash guard nearby if you own one. Dip the fish cutlets into the beer batter until coated. You want the batter to be quick. Quickly place into the oil ONLY when it begins to sizzle. You can test the oil by putting a piece of the onion the pico de gallo into the oil to see if it sizzles.
  • Fry fish for about 3 minutes on each size, or until the batter has been cooked and has browned on each side. Remove and place on a paper towel to remove excess oil.

Pico de Gallo

  • Mix all of the ingredients except the lime and coriander, combining until mixed together. Squeeze the limes over the mixture - you want the pico de gallo to soak in the lime juice, so ensure the entire mixture is covered slightly with the juice. Allow to soak for about 15 minutes to ensure all the flavours are extracted - This can be done before the fish is even battered. After soaked, add cilantro and mix.

Sriracha Sauce

  • Mix the sriracha and mayonnaise. I would advise adding two teaspoons of Sriracha at a time to ensure you get it to your desired spiciness.
  • Add a squeeze of lime in the mixture. Place in a squeeze bottle if you have own to make for easier squeezing onto the tacos.

Putting it all together

  • Place the fish in the taco.
  • Add some pico de gallo and squeeze the sriracha sauce over it all.
  • Serve tacos with limes for an extra citrus flavour.


Calories: 623kcal | Carbohydrates: 78g | Protein: 24g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 1440mg | Potassium: 651mg | Fiber: 9g | Sugar: 6g | Vitamin A: 388IU | Vitamin C: 38mg | Calcium: 105mg | Iron: 5mg
by Jessica

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Recipe Rating


  1. Liz says:

    I think I could eat fish tacos every Friday in Lent! Especially with that sriracha mayo…YUM!

  2. Kelly says:

    Love fish tacos and yours look insanely good! I love all the layers in here – pico de gallo and sriracha mayo? Totally drooling over the sound of these – yum! Pinning and hope you have a great weekend Jessica!

  3. Consuelo @ Honey & Figs says:

    Ohh I haven’t had a fish taco for so long! It’s about time I eat one again, and yours look super delish. Guess what’s happening for dinner tomorrow ;–)

  4. I love fish tacos! The sriracha sauce looks amazing. The spicier the better 🙂

  5. Beer batter and fish is my kind of party. Everything is better with beer and Sriracha. Delicious. Great recipe.

  6. Okay what. is. this. You know fish tacos are my favorite, and I’m always adding extra hot sauce on them. I just got back from Austin where I ate tacos everyday and kept being like ‘This isn’t spicy enough!” Guess I gotta make it myself!

  7. Just saw these on Pinterest. These look SO good!! I love Sriracha!!

  8. Linda says:

    Just had these last night and took the leftovers to lunch with me today. My colleagues were a little jealous when I took these out of my lunchbox.

    I love this recipe! The Pico is really nice and I deep-fried the fish because I already had the fryer going for my side of sweet potato fries! However, I needed to add more sparkling water to the batter because it was just a lump of dry batter 🙁

    Nevertheless, I will put this in my recipe collection 🙂

  9. Emma says:

    I’m a California girl living in the Middle East and I find myself throwing together comfort foods like tacos all the time but never tried to conquer the fish taco! Tonight I did and it turned out amazing! I used Ahi Tuna!

    • Jessica says:

      Hey Emma,

      So happy to hear this!! My husband loves this recipe too. Thanks so much for sharing!!

  10. Cassie says:

    Hello Jessica – we went to make this recipe but we didn’t know how much flour to use since it says 1 1/3 but didn’t give the portion. I would love to try this but need to know how much flour. It may be obvious to some but I’m a bit of a loser in the kitchen. We did still use part of the recipe – I now know how to deep fry fish and for how long so that was very helpful. Thank you!

    • Gavin | Jessica in the Kitchen says:

      Hey Cassie I just filled it in it was 1 3/4 cups of flour. I’m so happy the rest of the recipe was helpful to you. Thanks so much for reading!

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