Description
Deliciously crispy fish tacos featuring lightly battered and fried white fish fillets, topped with a fresh cabbage slaw and a creamy lime-spiced sauce. Ready in just 30 minutes, these tacos combine crunchy textures and vibrant flavors ideal for a quick and satisfying meal.
Ingredients
Scale
For the Fish:
- 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
For the 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
For the 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
For Serving:
- 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, carrot, and cilantro. In a small bowl, whisk together the lime juice, apple cider vinegar, olive oil, salt, and pepper. Pour the dressing over the cabbage mixture and toss until everything is well coated. Set aside to let the flavors meld.
- Prepare the Sauce: In a small bowl, combine the sour cream, mayonnaise, lime juice, hot sauce, garlic powder, and a pinch of salt. Stir well to combine and set aside.
- Prepare the Fish: Cut the fish fillets into taco-sized pieces (about 3-4 inches each). In a shallow bowl, whisk together the flour, paprika, garlic powder, onion powder, cumin, salt, and pepper. In another bowl, whisk the egg, then add the cold beer (or water) and stir to combine for the batter. Dip each fish piece into the flour mixture, then into the egg batter letting excess drip off, and coat again with the flour mixture.
- Fry the Fish: Heat about 1 inch of vegetable oil in a large frying pan over medium-high heat to about 350°F. Fry the coated fish pieces in batches, 2-3 minutes per side until golden brown and crispy. Remove and drain on paper towels.
- Warm the Tortillas: While frying, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side until soft and pliable.
- Assemble the Tacos: On each warm tortilla, place 2-3 pieces of crispy fish, top with a generous spoonful of slaw, drizzle with the creamy sauce, and garnish with fresh cilantro leaves and a squeeze of lime.
- Serve: Serve immediately with extra lime wedges on the side for added freshness.
Notes
- For best results, use fresh, firm white fish like cod or mahi-mahi for the right texture.
- Cold beer in the batter helps create a light, crispy crust but water may be used as a substitute.
- Do not overcrowd the frying pan to maintain oil temperature and crispiness.
- Adjust hot sauce in the sauce according to your heat preference.
- Warm tortillas just before assembling to keep them soft and pliable.
