Kirin Battered Fish Tacos & Spiced Edamame

I participated in an Influencer Activation on behalf of Millennial Central for Kirin. I received product samples to facilitate my review as well as a promotional item to thank me for my participation.

Fun fact about me: This time 4 years ago I was in Japan and freshly engaged to my husband, Josh. Every time I see a cherry blossom, eat Japanese cuisine or enjoy a Kirin beer- I have fond memories of the best trip of my life. Here’s a picture of me hiding my ring finger on our trip…I thought I was so slick!


Recently, Kirin partnered with celebrity chef, Candice Kumai, to bring Japanese-style beer to the growing Asian cuisine movement. I knew Kirin’s pure, clean taste would be the perfect complement to my asian-inspired fish tacos, so I decided to share some meal inspiration as well!

Let’s get cookin!

Kirin Battered Fish Tacos

  • 1/2 cup all-purpose flour
  • 1/8 tsp ground cumin
  • 1/8 tsp salt
  • 1/8 tsp cayenne pepper, or to taste
  • 1/3 cup Kirin or Kirin Light
  • 8 ounces tilapia fillet, cut into strips
  • 2 tbsps vegetable oil
  • 6 corn tortillas, warmed
  1. Combine flour, cumin, salt and cayenne in a medium bowl. Pour beer into a second bowl. Coat tilapia pieces in beer, then lightly roll through the flour mixture, shaking off any excess.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add the fish to the pan and cook until crispy and golden brown (2-3 minutes per side). Remove from oil and set on a paper towel.
  3. Lay fish onto warm tortillas and top with slaw. Cut a small hole in the corner of your baggy and top with spicy mayo.
  4. Serve tacos and edamame with a cold Kirin or Kirin Light and enjoy!

fish 3


Asian Slaw and Spicy Mayo for Topping

  • 2 cups shredded red cabbage
  • 1 lime, juiced
  • 1 tbsp honey
  • 1/4 cup cilantro, coarsely chopped
  • 1 pinch of coarse salt
  • 1 tsp sesame oil
  • 1/2 cup mayonaise
  • 1 tbsp sriracha
  1. Spicy Mayo:
  2. Mix mayo and sriracha. Spoon into ziplock bag and set aside.
  3. Asian Slaw:
  4. Whisk lime juice, sesame oil and honey until honey is dissolved. Add cabbage, cilantro and a pinch of salt. Toss. Set aside.


Spiced Edamame

  • 1 bag frozen edamame
  • 1 tsp chili powder
  • 1/4 tsp red pepper flakes
  1. Heat edamame according to package directions. Toss with spices and coarse salt, while hot. Serve warm.

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I really hope you enjoy these fish tacos! This recipe is one of my favorites. Kanpai!

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