Description
These Crispy Fish Tacos bring together perfectly fried, golden fish fillets with a tangy, fresh cabbage slaw and a creamy, zesty sauce all wrapped in warm tortillas. Ready in just 30 minutes, this dish offers a delightful combination of textures and flavors, perfect for a quick weeknight dinner or casual entertaining.
Ingredients
Scale
For the Fish:
- 1 lb white fish fillets (cod, tilapia, or mahi-mahi work well)
- 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, if preferred)
- 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
To Serve:
- 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 chopped 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 thoroughly until well coated. Set aside to let the flavors meld.
- Prepare the Sauce: In a small bowl, mix together the sour cream, mayonnaise, lime juice, hot sauce, garlic powder, and a pinch of salt. Stir well until combined and set aside.
- Prepare the Fish: Cut the fish fillets into taco-sized pieces about 3-4 inches long. 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 to make the batter.
- Batter the Fish: Dip each fish piece first into the flour mixture, coating evenly, then into the egg batter allowing excess to drip off, and coat again in the flour mixture for a double layer of coating.
- Fry the Fish: Heat about 1 inch of vegetable oil in a large frying pan or skillet over medium-high heat to around 350°F. Add the coated fish pieces in batches, ensuring not to overcrowd the pan. Fry each side for 2-3 minutes until golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Warm the Tortillas: While frying the fish, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side until soft and pliable.
- Assemble the Tacos: Place 2-3 pieces of the crispy fish onto each warm tortilla, top with a generous portion of the prepared slaw, drizzle with the creamy sauce, and garnish with fresh cilantro leaves and a squeeze of lime.
- Serve: Serve immediately with lime wedges on the side for added freshness.
Notes
- Cold beer in the batter adds a light crispiness but can be substituted with cold water for a non-alcoholic version.
- Use a thermometer to maintain oil temperature at 350°F to ensure crispy, evenly cooked fish.
- Do not overcrowd the frying pan to maintain oil temperature and avoid soggy coating.
- For a gluten-free option, substitute all-purpose flour with gluten-free flour blends suitable for frying.
- These tacos are best enjoyed fresh for optimal texture and flavor.
