Copycat Del Taco Beer Battered Fish Tacos

We discovered Del Taco on a family trip a few years ago and my daughter became completely obsessed with their beer battered fish tacos. She talked about them for months after we got home, so I knew I had to figure out how to make copycat Del Taco beer battered fish tacos in my own kitchen. It took me three attempts to get the batter just crispy enough and the sauce perfectly creamy, but this version finally made her stop asking when we could go back to California.

How to Make Copycat Del Taco Beer Battered Fish Tacos at Home

Why You’ll Love This Recipe

• Light, crispy beer batter that stays crunchy without being greasy
• Secret sauce recipe that tastes exactly like the original Del Taco version
• Fresh, crunchy cabbage slaw adds the perfect textural contrast

💚 If you love copycat Del Taco recipes, you’ll also love this Copycat Del Taco Chicken Burrito.

What You’ll Need

• cod fillets — cut into 3-inch strips
• all-purpose flour — divided
• cold beer — light lager works best
• vegetable oil — for frying
• flour tortillas — warmed
• green cabbage — thinly sliced
• lime juice — fresh
• garlic powder — for sauce
• tomato — diced
• white onion — finely diced
• fresh cilantro — chopped

Before You Start Cooking

Easy Ingredient Swaps

Instead of	Try This	When To Swap
cod fillets	mahi mahi or tilapia	Both work well and fry up beautifully in beer batter.
beer	club soda	Creates a similar light, crispy texture for non-alcoholic version.
green cabbage	coleslaw mix	Saves prep time and adds colorful variety.
flour tortillas	corn tortillas	More traditional and gluten-free option.
vegetable oil	peanut oil	Higher smoke point makes for even crispier results.
mayonnaise	Greek yogurt	Lighter option that still provides creamy texture.

How To Make Copycat Del Taco Beer Battered Fish Tacos

Make the beer batter

In a large bowl, whisk together 3/4 cup flour, baking powder, salt, garlic powder, and paprika. Gradually whisk in cold beer until smooth. The batter should coat the back of a spoon but still be pourable.

Prepare the sauce and toppings

Mix mayonnaise, sour cream, lime juice, garlic powder, cumin, and chili powder in a small bowl. Season with salt to taste. Set aside with prepared cabbage, tomato, onion, and cilantro.

Heat oil and prepare fish

Heat oil to 375°F in a heavy pot or deep fryer. Pat fish dry and lightly dust with remaining 1/4 cup flour. Dip each piece into beer batter, letting excess drip off.

Fry the fish

Carefully lower battered fish into hot oil, frying 2-3 pieces at a time for 3-4 minutes until golden brown and crispy. Transfer to paper towels to drain briefly.

Assemble the tacos

Place warm tortillas on plates. Add a piece of fried fish to each, then top with cabbage slaw, diced tomato, onion, creamy sauce, and fresh cilantro. Serve immediately.

Pro Tips For The Best Results

Common Mistakes To Avoid

Make Ahead and Storage Tips

• Mix the creamy sauce up to 2 days ahead and store covered in the refrigerator
• Cut fish into portions and keep refrigerated until ready to batter and fry
• Prepare all vegetables and toppings earlier in the day, storing separately until assembly
• Make batter just before frying for the best texture and lift

What To Serve With Copycat Del Taco Beer Battered Fish Tacos

• Serve with Mexican street corn (this Mexican Street Corn Dip pairs perfectly with fish tacos) for an authentic taco shop experience
• Add a side of seasoned black beans and cilantro lime rice for a complete meal
• Pair with crispy tortilla chips and fresh guacamole for extra crunch
• Offer lime wedges and hot sauce on the side so everyone can customize their heat level

Delicious Variations To Try

For another crispy fish option, try this Lemon Garlic Butter Salmon with Capers – different flavor profile but same satisfying crispy texture.

More Copycat Recipes

Love this recipe? Here are a few more of my favorites you will want to try:

Frequently Asked Questions

What type of beer works best for fish taco batter?

Light lagers work best as they have a mild flavor that won’t overpower the fish. Avoid dark or hoppy beers which can make the batter taste bitter.

Can I bake the fish instead of frying?

While you can bake breaded fish at 425°F for 12-15 minutes, the beer batter won’t get as crispy. For best results, stick to frying.

How do I know when the oil is hot enough?

Use a thermometer to reach 375°F, or test with a drop of batter – it should sizzle immediately and float to the surface.

Can I make the beer batter ahead of time?

Beer batter is best used immediately for maximum bubbles and lift. Make it just before you’re ready to fry the fish.

What’s the secret to Del Taco’s creamy sauce?

The combination of mayonnaise, sour cream, lime juice, and those specific spices (cumin, chili powder, garlic powder) creates that signature flavor.

How do I keep the fish crispy after frying?

Drain on paper towels briefly, then serve immediately. Don’t let fried fish sit too long or it will lose its crispiness.

Can I use frozen fish for this recipe?

Yes, just make sure to thaw completely and pat very dry before battering. Excess moisture will make the batter soggy.

How do I store leftover fish tacos?

Store components separately – fried fish in the fridge for 2 days (reheat in oven), sauce up to 4 days, vegetables used fresh daily.

Ready To Make Copycat Del Taco Beer Battered Fish Tacos?

These crispy, golden fish tacos bring all the flavors of your favorite taco shop right to your dinner table. The combination of that perfectly seasoned beer batter, creamy sauce, and fresh toppings creates exactly the kind of satisfying meal that makes everyone gather around the kitchen asking for seconds.