Coors Light Fish Tacos


Coors Light Mayo

2 yolks

2 tsp fresh squeezed lemon juice

1 tsp white vinegar

1/2 tsp salt

3/4 cup of canola oil

2 1/2 Tbsp Coors Light


2 cups cabbage

1/2 cup red onion

2 Tbsp cilantro

1/2 cup mayo

Quick Pickled Jalapeños

1 cup water

1 cup distilled white vinegar

2 tsp kosher salt

2-3 jalapeños (or more if you want!)

Coors Light Beer Battered Fish

2 large fish filets, around 2 lbs

1 cup all purpose flour

1 cup white rice flour

1 bottle + 1/2 cup Coors Light

2 tsp kosher salt

1/2 tsp garlic powder

1/2 tsp cayenne pepper


Corn tortillas

Sweet chili sauce




Coors Light Mayo

In a blender, add two egg yolks, 2 tsp lemon juice, 1 tsp white vinegar, and ½ tsp salt.

Start blending and while the blender is running, pour in ¾ cup of canola oil. We did it ¼ cup at a time, going so slowly only a small stream of oil was falling in.

It is important to take your time if you actually want the ingredients to turn into mayo. After your mixture starts to look like mayonnaise, add 2 ½ tablespoons of Coors Light


Chop up enough cabbage to make 2 cups worth. Mince or slice enough red onion to make ½ cup. Stir together with ½ cup of mayo, 2 tbsp of fresh chopped cilantro, and sprinkle some kosher salt on top.

Quick Pickled Jalapeños

Combine 1 cup of water, 1 cup of white vinegar, and 2 tsp of kosher salt – stirring until dissolved. Chop up two or three jalapeños and let them sit in the pickling liquid for about 30 minutes – or as long as it takes you to cook everything else.

Coors Light Beer Battered Fish

Slice the fish filets into equal sized chunks with about ¾ inch thickness – this will allow them to cook all the way through without overcooking the batter on the outside.

Pour enough vegetable oil into a deep pot so it is about 2 inches deep. Heat the oil on medium-high heat. In a big bowl, stir together all the dry ingredients for the batter and then while whisking, pour in the Coors Light.

Dunk the fish chunks in the batter then into the hot oil.

The fish takes somewhere around 5 minutes to cook but take some time to experiment – I didn’t get an exact temperature on the oil, but around 350-360°F would be ideal.

Cook one piece of fish until well browned, timing how long it takes. Flip a few times while it’s bathing in the oil. Then, cut it open and see if it cooked all the way.

Once you’ve figured out a good cooking time, cook all the pieces of fish and set them on a plate with a paper towel to get rid of any excess oil. Try and work somewhat quickly so everything stays crispy.

Fish Taco Assembly

Warm up the corn tortillas so they don’t rip too easily. Another good trick I’ve learned is to use two tortillas per taco – it makes the taco sturdier.

Add a few pieces of fish, a spoonful of slaw, pickled jalapeños, and top with some sweet chili sauce. Serve with a cold glass of Coors Light for maximum deliciousness.