Name: Crispy Fish Tacos with Cilantro Lime Slaw
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 lb white fish fillets (cod, tilapia, or halibut); 1/2 cup all-purpose flour; 1/4 cup cornstarch; 1/2 tsp baking powder; Salt and black pepper, to taste; 1/2 tsp garlic powder; 1/4 tsp paprika (optional); 3/4 cup cold club soda or beer; Oil for frying; 6–8 small corn or flour tortillas; Lime wedges, for serving; Optional toppings: avocado slices, hot sauce, jalapeños; For the slaw:; 2 cups shredded cabbage; 1/4 cup chopped fresh cilantro; 2 tbsp lime juice; 2 tbsp sour cream or Greek yogurt; 2 tbsp mayonnaise; 1 tsp honey or sugar; Salt and pepper, to taste

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I’ve packed these crispy fish tacos with flaky, golden-fried fish and topped them with a vibrant cilantro lime slaw. Each bite delivers crunch, tang, and freshness—perfect for taco night or a casual gathering with a coastal twist.

Why You’ll Love This Recipe

I love how these tacos balance crispy textures with bright, zesty flavors. The fish is golden and crunchy, the slaw is creamy and refreshing, and the combination feels light but totally satisfying. They’re easy to make and even easier to devour.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the fish:

white fish fillets (like cod, tilapia, or halibut)
flour
cornstarch
baking powder
salt and pepper
garlic powder, paprika (optional for flavor)
cold club soda or beer
oil for frying

For the cilantro lime slaw:

shredded cabbage (green or a mix)
fresh cilantro, chopped
lime juice
sour cream or Greek yogurt
mayonnaise
honey or sugar
salt and pepper

For assembly:

small corn or flour tortillas
lime wedges
optional toppings: avocado slices, hot sauce, jalapeños

directions

I start by making the slaw: I mix the cabbage, cilantro, lime juice, sour cream, mayo, and honey in a bowl. I season it to taste and let it chill while I prep the fish.
I cut the fish into taco-sized strips, pat it dry, and season it with salt, pepper, and a touch of garlic powder.
In a mixing bowl, I whisk together flour, cornstarch, baking powder, salt, and a bit of paprika. I stir in the club soda or beer until smooth.
I heat oil in a skillet or deep pan to 350°F. I dip the fish into the batter, then carefully fry until golden brown and crispy—about 3–4 minutes per piece. I drain them on paper towels.
I warm the tortillas in a skillet or microwave.
I assemble the tacos by layering slaw onto each tortilla, topping with crispy fish, and finishing with avocado, lime juice, or hot sauce if I like.
I serve immediately while everything is hot and fresh.

Servings and timing

Servings: Makes 6–8 tacos
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

I bake or air fry the fish for a lighter version.
I use a spicy chipotle mayo instead of slaw for heat.
I swap fish for shrimp or tofu.
I add mango salsa or pickled onions for extra flavor.

storage/reheating

I store leftover fish separately from slaw and tortillas in airtight containers in the fridge for up to 2 days. To reheat, I crisp the fish in an oven or air fryer. I don’t microwave it to keep the coating crunchy.

FAQs

What type of fish is best for tacos?

I use white fish like cod or tilapia—they’re mild, flaky, and hold up well to frying.

Can I make this gluten-free?

Yes, I use gluten-free flour and corn tortillas, and ensure all other ingredients are certified gluten-free.

How do I keep the batter crispy?

I use cold liquid in the batter and hot oil for frying. I don’t overcrowd the pan to keep the temperature stable.

Can I make the slaw ahead of time?

Absolutely. I prepare it up to a day in advance—it tastes even better after chilling and letting the flavors meld.

What can I serve with these tacos?

I pair them with black beans, Mexican rice, or grilled corn for a complete meal.

Conclusion

These crispy fish tacos with cilantro lime slaw are one of my favorite ways to enjoy a fresh, satisfying meal with bold flavor and great texture. The contrast of hot, crunchy fish and cool, tangy slaw makes every bite delicious. Whether for Taco Tuesday or a weekend cookout, they’re always a hit.