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Crispy Fish Tacos
These Crispy Fish Tacos are golden, crunchy, and packed with flavor, topped with a zesty slaw and drizzled with a creamy lime sauce. Perfect for taco night or a casual seafood feast!
- Mixing bowls
- Deep skillet or frying pan
- Tongs
- Paper towels
For the Crispy Fish:
- 1 lb 450g white fish (cod, tilapia, or halibut)
- 1 cup 125g all-purpose flour
- ½ cup 65g cornstarch
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp garlic powder
- 1 cup 240ml cold sparkling water (or beer for beer-battered fish)
- Vegetable oil (for frying)
For the Slaw:
- 2 cups 150g shredded cabbage (green or purple)
- ¼ cup 60g mayonnaise
- 1 tbsp lime juice
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp chopped cilantro (optional)
- For the Lime Crema:
- ½ cup 120g sour cream or Greek yogurt
- 1 tbsp lime juice
- ½ tsp garlic powder
- ½ tsp salt
- 1 tsp hot sauce (optional)
For Assembling the Tacos:
- 8 small corn or flour tortillas
- 1 avocado (sliced)
- ½ cup 50g crumbled queso fresco or cotija cheese (optional)
- Lime wedges (for serving)
Prepare the Slaw:
- In a bowl, mix shredded cabbage, mayo, lime juice, salt, pepper, and cilantro.
- Set aside to marinate while preparing the fish.
- Make the Lime Crema:
- Whisk together sour cream, lime juice, garlic powder, salt, and hot sauce in a small bowl. Refrigerate until serving.
Prepare the Batter:
- In a mixing bowl, whisk together flour, cornstarch, baking powder, salt, pepper, paprika, and garlic powder.
- Gradually add sparkling water (or beer), whisking until smooth.
Fry the Fish:
- Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C).
- Pat the fish fillets dry, dip them into the batter, and carefully place them in the hot oil.
- Fry for 3-4 minutes per side, until golden brown and crispy.
- Transfer to a paper towel-lined plate.
Assemble the Tacos:
- Warm the tortillas on a dry skillet for 30 seconds per side.
- Place a piece of crispy fish in each tortilla.
- Top with slaw, sliced avocado, crumbled cheese, and a drizzle of lime crema.
- Serve immediately with lime wedges.
Storage: Best enjoyed fresh, but leftovers can be stored in the fridge for 1 day and reheated in an oven at 350°F (175°C) for crispiness.
Substitutions:
- Use shrimp instead of fish for a variation.
- Swap the batter for panko breadcrumbs for a different texture.
- Add mango salsa for extra sweetness.
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