Description
Crispy fish tacos filled with golden-fried white fish and topped with a zesty cilantro lime slaw. A perfect blend of crunch, tang, and freshness for any taco night or casual gathering.
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
Instructions
- Mix cabbage, cilantro, lime juice, sour cream, mayo, honey, salt, and pepper in a bowl for the slaw. Chill while preparing the fish.
- Cut fish into taco-sized strips, pat dry, and season with salt, pepper, and garlic powder.
- Whisk flour, cornstarch, baking powder, salt, and paprika in a bowl. Stir in cold club soda or beer until smooth.
- Heat oil in a skillet or deep pan to 350°F. Dip fish pieces into batter, then fry for 3–4 minutes until golden and crispy. Drain on paper towels.
- Warm tortillas in a skillet or microwave.
- Assemble tacos: layer slaw on tortillas, top with fried fish, and add avocado, lime juice, or hot sauce if desired.
- Serve immediately while hot and fresh.
Notes
- Use gluten-free flour and corn tortillas for a gluten-free version.
- Don’t overcrowd the frying pan to keep oil temperature stable.
- Slaw can be made a day in advance for better flavor.
- Use shrimp or tofu instead of fish for variation.
- Reheat fish in oven or air fryer for best crispiness.
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sugar: 2g
- Sodium: 390mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 40mg
