Delicious Beer Battered Salmon Tacos

Elevate your next taco Tuesday with your favorite wild Alaskan Salmon. Here is a recipe fit for a large family or Taco Tuesday gathering. If you are looking for something more intimate, reduce all the ingredients by half.

Serves: 4 people (12 tacos in total)

Beer Battered Salmon Taco

Taco Ingredients

  • 4 sockeye salmon fillets(5-6 ounces each), skin and pin bones removed, cut into 1-2 inch cubes
  • 12 corn of flour tortillas 
  • 1 quart vegetable oil for frying
  • 1 cup all-purpose flour
  • 1 cup beer
  • 1 teaspoon sea salt
  • 1 teaspoon ground pepper
  • 1 teaspoon dried oregano 
  • 2 teaspoons chili powder
  • 2 limes, wedged

Avocado Cilantro Aioli Ingredients

  • 1 Avocado
  • 1 cup sour cream or greek yogurt
  • ¼ cup cilantro 
  • Pinch of salt and pepper
  • Pinch of cumin

Garnish Ingredients

  • Lime wedges
  • Shredded cabbage
  • Chopped fresh cilantro and green onions


  1. Prepare the salmon, removing the skin is optional.
  2. Wrap tortillas in foil and put them in the oven at 200 degrees for 10-15 minutes to warm them up.
  3. Make the Avocado Cilantro Aioli dressing. Simply combine all ingredients in a blender and blend until smooth and set aside.
  4. Heat oil slowly in a deep pot until it reaches 360 degrees.
  5. Make the batter. Combine flour, sea salt, ground pepper, oregano, and chili powder. Mix until evenly distributed, then add beer and whisk until smooth. 
  6. Dip the salmon fillets into the batter. Make sure to coat the fish evenly.
  7. Slowly drop the battered salmon into the hot oil. Fry the fish for about 2-3 minutes on each side until golden brown.
  8. Transfer to a plate lined with a paper towel to absorb the excess oil. Repeat step 6 & 7  until all the salmon fillets have been cooked.
  9. Assemble tacos with salmon, garnishes, and aioli.

Tips from Us

  1. Use cold beer to make it crisp, you can also substitute beer with cold water if you do not want to use beer. Cold batter prevents the flour to absorb too much oil which will lead to a soggy batter.
  2. Do not overmix the batter. Overmixing the batter will develop gluten from the flour and you will end up with a gummy and soggy batter.
  3. For a gluten-free option, you can substitute the all-purpose flour with cornstarch.
  4. Frying in batches will avoid too much temperature drop when frying. This gives you a better control too.
  5. For an elevated taco experience at home, choose fresh wild Alaskan salmon. Your beer-battered salmon will be crispy outside, moist and buttery inside.
  6. If you want a lighter batter, try our grilled salmon taco recipe.