Crispy Fish Tacos with Cilantro Lime Slaw
These Crispy Fish Tacos combine crunchy battered fish with a zesty cilantro lime slaw, creating a delightful meal perfect for gatherings or family dinners.
Servings: 8 tacos
Calories: 375kcal
Ingredients
For the Fish
- 1 lb white fish fillets (like tilapia or cod) Mild and flaky, perfect for frying.
- 1/2 tsp garlic powder Adds a savory depth to the fish.
- 1/2 tsp black pepper Complements the spices beautifully.
- 3/4 cup cold sparkling water Creates a light, airy batter.
- 1/2 tsp salt Essential for bringing out the natural flavors.
- 1/2 cup cornstarch Guarantees an ultra-crispy finish.
- 1/2 cup all-purpose flour The backbone of the batter.
- 1 tsp paprika Introduces a smoky touch.
- Vegetable oil for frying Provides the necessary heat for a crispy exterior.
For the Slaw
- 2 cups shredded green cabbage Adds crunch and freshness.
- 1/4 cup chopped fresh cilantro Infuses freshness and brightness.
- 2 tbsp mayonnaise Creaminess that balances the flavors.
- Juice of 1 lime A zesty kick that elevates the slaw.
- 1 cup shredded purple cabbage Adds vibrant color and a slight sweetness.
- 1 tbsp honey A touch of sweetness to round out the slaw.
For the Sauce and Assembly
- 1/2 cup sour cream Creamy goodness for the sauce.
- 1/4 tsp cumin Earthy depth and warmth.
- 1 tbsp lime juice Extra zing for the sauce.
- 8 small corn or flour tortillas The perfect vessel for your fillings.
- Lime wedges For squeezing on top before enjoying.
- Extra chopped cilantro For garnish.
- Optional toppings: Avocado slices, pickled red onions, hot sauce For an extra kick.
Instructions
Make the Slaw
- In a large mixing bowl, combine the shredded green and purple cabbage with the chopped fresh cilantro. Squeeze in the juice of one lime, then add the mayonnaise, honey, salt, and black pepper to taste. Mix thoroughly and place the slaw in the fridge to chill while you prepare the fish.
Mix the Sauce
- In another bowl, whisk together the sour cream, mayonnaise, an additional squeeze of lime juice, garlic powder, cumin, and salt until the mixture is smooth and well-combined.
Prepare the Fish Batter
- In a separate large bowl, mix together the all-purpose flour, cornstarch, paprika, garlic powder, salt, and black pepper. Gradually whisk in the cold sparkling water until you achieve a smooth batter.
Fry the Fish
- Heat a generous amount of vegetable oil in a deep frying pan over medium-high heat. Once the oil is hot, dip the fish fillets in the prepared batter, making sure they are evenly coated. Carefully place them in the hot oil, frying until they are golden and crispy, about 3-4 minutes per side.
- Remove the fish and set it on a paper towel-lined plate to drain excess oil.
Assemble Tacos
- Warm your corn or flour tortillas until soft and pliable. Place a generous amount of the chilled slaw down the center of each tortilla, add a few pieces of crispy fish, and drizzle with your creamy sauce. Sprinkle optional toppings as desired.
Serve
- Serve the tacos garnished with extra chopped cilantro and lime wedges. Enjoy fresh!
Notes
You can prepare the slaw and sauce a few hours in advance. Always use fresh fish for the best flavor. Ensure your oil is sufficiently hot before frying for maximum crispiness. Avoid overcrowding the pan when frying.