Wild Alaska Beer-Broiled Fish Tacos


Though we can’t all get to Alaska for prime fishing season (typically from April through October in North America), we can still enjoy the fresh bounty in recipes like these beer-broiled fish tacos.

Wild Alaska Beer-Broiled Fish Tacos Recipe (dairy-free, gluten-free option)

These fish tacos soak up the flavor of red chile sauce (store-bought or homemade) and hefeweizen beer (gluten-free option included) before a quick broil in the oven. Yes, you can have this meal on the table in under 30 minutes, marinating time and all!

Wild Alaska Beer-Broiled Fish Tacos Recipe (dairy-free, gluten-free option)The recipe and photos for these fish tacos were shared with us by Wild Alaska Seafood.

Special Diet Notes: Beer-Broiled Fish Tacos

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, and soy-free. Just be sure to select beer, tortillas and sauce that are a fit for your dietary needs.

Most, but not all, red chile and red enchilada sauces are dairy-free, but of course, choose wisely. For a great homemade option, try this Chile Colorado Sauce recipe. That said, keep in mind that many of these sauces do contain gluten. For gluten-free fish tacos, seek out or make a red chile sauce that is gluten-free, like this Easy Gluten-Free Enchilada Saucee.

Wild Alaska Beer-Broiled Fish Tacos
Prep time
Cook time
Total time
These fish tacos are a specialty from the Bear Tooth Grill in Anchorage, Alaska.
Serves: 4 servings
  • 4 ounces hefeweizen beer (or gluten-free beer)
  • 12 ounces Colorado sauce (store-bought red chile sauce or red enchilada sauce - see notes in post above)
  • 4 4-ounce wild Alaska cod fillets
  • 8 6-inch flour or corn tortillas
  • 1½ to 2 cups cooked mixed pinto and black beans, seasoned to taste
  • Chopped romaine lettuce
  • Sliced radishes
  • Guacamole
  • Salsa
  • Tortilla chips, for serving
  1. Combine the beer and sauce in a large pan. Add the cod and coat fish all over with marinade. Let marinate at room temperature for 10 to 15 minutes.
  2. Heat a boiler to high. Remove the fish from the marinade, drain thoroughly and place the fish on a foil-lined baking sheet or broiler pan. Broil on high about 4 inches from the heat for 5 minutes, or until just cooked through.
  3. Spoon the beans onto the tortillas, top with the cod and garnish with the lettuce, radishes, guacamole and salsa, as desired. Serve with a side of tortilla chips.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I don’t do fish, but I do know someone in this house who would love it if I made these . . . Maybe I’ll keep it a secret and surprise him! Thanks for sharing!

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