Crispy Fish Tacos with Cilantro Lime Slaw
Description
Crispy fish tacos are a delightful fusion of textures and flavors. Tender white fish fillets are coated in a seasoned batter and fried to golden perfection. They are then nestled in warm corn tortillas and topped with a zesty cilantro lime slaw that adds freshness and crunch. This dish is perfect for a quick weeknight dinner or a festive gathering. Serve with a squeeze of lime and your favorite toppings like avocado, salsa, or a drizzle of creamy sauce.
Prep Time & Cook Time
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 (makes about 8 tacos)
Ingredients
For the Crispy Fish
1 lb white fish fillets (cod, tilapia, or halibut), cut into strips
1 cup all-purpose flour
½ cup cornstarch
1 teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
1 cup cold sparkling water (or club soda)
Vegetable oil (for frying)
For the Cilantro Lime Slaw
2 cups shredded green cabbage
1 cup shredded purple cabbage
½ cup shredded carrots
¼ cup chopped fresh cilantro
¼ cup mayonnaise (or Greek yogurt for a lighter option)
1 tablespoon sour cream
1 tablespoon fresh lime juice
1 teaspoon honey
½ teaspoon garlic powder
Salt and pepper to taste
For Serving
8 small corn tortillas (warmed)
Lime wedges
Sliced avocado (optional)
Salsa or hot sauce (optional)
Cotija cheese or queso fresco (optional)
Instructions
Step 1: Make the Cilantro Lime Slaw
In a large bowl, combine green cabbage, purple cabbage, shredded carrots, and chopped cilantro.
In a small bowl, whisk together mayonnaise, sour cream, lime juice, honey, garlic powder, salt, and pepper.
Pour the dressing over the cabbage mixture and toss to coat evenly. Cover and refrigerate while preparing the fish.
Step 2: Prepare the Crispy Fish
Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
In a mixing bowl, whisk together flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Gradually whisk in the sparkling water until the batter is smooth but slightly thick.
Dip each fish strip into the batter, letting the excess drip off, then carefully place it into the hot oil.
Fry in batches for about 3-4 minutes per side until golden brown and crispy. Use a slotted spoon to transfer the fish to a plate lined with paper towels.
Step 3: Assemble the Tacos
Warm the corn tortillas in a dry skillet or directly over a gas flame for a few seconds per side.
Place a few pieces of crispy fish in each tortilla.
Top with a generous amount of cilantro lime slaw.
Add optional toppings like avocado, salsa, cotija cheese, or a drizzle of hot sauce.
Serve immediately with lime wedges on the side.
Nutritional Information (Per Serving – Approx. 2 Tacos)
Calories: 450
Protein: 25g
Carbohydrates: 45g
Fats: 20g
Fiber: 5g
Sodium: 550mg
(Nutritional values may vary based on ingredient choices and portion sizes.)
Frequently Asked Questions (FAQs)
1. Can I use an air fryer instead of deep frying?
Yes! To air-fry the fish, preheat your air fryer to 400°F (200°C). Lightly coat the battered fish with cooking spray and air fry for 10-12 minutes, flipping halfway, until golden and crispy.
2. What’s the best fish for crispy fish tacos?
Mild, flaky white fish like cod, tilapia, mahi-mahi, or halibut works best. Avoid overly oily or delicate fish.
3. How can I make this dish gluten-free?
Use a gluten-free flour blend for the batter and corn tortillas to keep the dish gluten-free.
4. Can I prepare the slaw ahead of time?
Yes! The slaw can be made up to 24 hours in advance. Store it in an airtight container in the refrigerator.
5. What can I serve with fish tacos?
Pair with Mexican rice, refried beans,
grilled corn, or chips with guacamole for a complete meal.