Description
These Crispy Fish Tacos are a delicious and fresh meal perfect for any day of the week. Featuring flaky white fish fillets coated in a flavorful spiced batter and fried to golden perfection, they are paired with a vibrant cabbage slaw and a tangy, creamy sauce. Served on warm corn or flour tortillas and garnished with fresh cilantro and lime wedges, these tacos offer a perfect balance of textures and flavors.
Ingredients
Scale
Fish and Batter
- 1 lb white fish fillets (cod, tilapia, or mahi-mahi)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 1/2 cup cold beer (or water)
- Vegetable oil for frying
Cabbage Slaw
- 2 cups shredded cabbage (green or purple, or a mix)
- 1 small carrot, shredded
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
Sauce
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (adjust to taste)
- 1 teaspoon garlic powder
- Salt to taste
To Assemble
- 8 small corn or flour tortillas
- Fresh cilantro leaves (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the Slaw: In a medium bowl, combine the shredded cabbage, shredded carrot, and chopped cilantro to create a fresh vegetable base for your tacos.
- Make the Slaw Dressing: In a small bowl, whisk together lime juice, apple cider vinegar, olive oil, salt, and pepper until well combined, then pour over the cabbage mixture and toss thoroughly. Set aside to let the flavors meld while you prepare the fish.
- Mix the Batter: In a mixing bowl, combine all-purpose flour, paprika, garlic powder, onion powder, cumin, salt, and black pepper. In a separate bowl, beat the egg and mix it with cold beer or water. Gradually add the wet ingredients into the dry ingredients, stirring until a smooth batter forms.
- Prepare the Fish: Cut the white fish fillets into taco-sized strips or chunks, then dip each piece into the batter, coating evenly.
- Heat the Oil: Pour vegetable oil into a deep skillet or frying pan to about 1–2 inches depth. Heat over medium-high until the oil reaches approximately 350°F (175°C) or is hot enough for frying.
- Fry the Fish: Carefully place battered fish pieces into the hot oil in batches without overcrowding. Fry until golden crispy and cooked through, about 3–4 minutes per side. Remove and drain on paper towels to remove excess oil.
- Prepare the Sauce: In a small bowl, whisk together sour cream, mayonnaise, lime juice, hot sauce, garlic powder, and salt. Adjust seasonings to taste for a tangy and slightly spicy sauce.
- Warm the Tortillas: Heat the tortillas on a dry skillet over medium heat for about 30 seconds per side or until warm and pliable.
- Assemble the Tacos: Place a few pieces of crispy fish onto each tortilla, top with cabbage slaw, drizzle with the prepared sauce, and garnish with fresh cilantro leaves. Serve with lime wedges for an extra burst of flavor.
Notes
- You can substitute cold beer in the batter with sparkling water for a lighter option.
- For a gluten-free version, use gluten-free flour instead of all-purpose flour and ensure your tortillas are gluten-free.
- Adjust the hot sauce quantity in the sauce to suit your spice preference.
- Use fresh white fish for best texture and flavor.
- Make sure the oil is hot enough before frying to ensure crispiness and to avoid greasy fish.
