Crispy Fish Tacos with Cilantro Lime Slaw
A delightful blend of crunchy fish and refreshing slaw that tantalizes the taste buds.
Servings: 8 tacos
Calories: 300kcal
Ingredients
For the Fish
- 1 lb white fish fillets (such as cod or tilapia) moist and flaky, perfect for frying
- 1/2 cup all-purpose flour for creating that crispy coating
- 1/2 tsp garlic powder adds depth of flavor
- 1/2 cup cornstarch crucial for extra crunchiness
- 3/4 cup cold sparkling water gives the batter its light texture
- 1 tsp paprika adds a hint of smokiness and color
- 1/2 tsp black pepper the perfect touch of heat
- 1/2 tsp salt to enhance all the flavors
- Vegetable oil for frying to crispy perfection
For the Slaw
- 2 cups shredded green cabbage adds crunch and freshness
- 1/4 cup chopped fresh cilantro a burst of herbal flavor
- 1 cup shredded purple cabbage for visual appeal and additional crunch
- 2 tbsp mayonnaise a creamy element for the slaw
- 1 tbsp honey a touch of sweetness
- 1 lime Juice of 1 lime zesty and vibrant
- Salt and pepper, to taste on hand to perfect the flavor
For the Sauce
- 1/2 cup sour cream adds creaminess to the sauce
- 2 tbsp mayonnaise for a delicious, creamy sauce
- 1 tbsp lime juice brightening the flavors
- 1/2 tsp garlic powder more flavor for the sauce
- 1/4 tsp cumin adds warmth and depth
- Salt, to taste to season
For Assembly
- 8 small corn or flour tortillas for holding all the delicious fillings
- Lime wedges to squeeze over the tacos
- Extra chopped cilantro for garnish
- Optional: avocado slices, pickled red onions, hot sauce to customize your tacos
Instructions
Make the Slaw
- In a mixing bowl, toss together the shredded green cabbage, purple cabbage, chopped cilantro, mayonnaise, honey, lime juice, salt, and pepper until well combined.
- Cover the bowl and chill in the refrigerator while you prepare the other components.
Mix the Sauce
- In another bowl, whisk together the sour cream, mayonnaise, lime juice, garlic powder, cumin, and salt until the mixture is smooth and creamy.
- Set aside, giving the flavors some time to blend.
Prepare the Fish Batter
- In a separate mixing bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, salt, and black pepper.
- Gradually add the cold sparkling water, whisking until the batter is smooth and free of lumps.
Fry the Fish
- Heat vegetable oil in a deep, heavy pan over medium-high heat.
- Cut your fish fillets into bite-sized pieces.
- Dip each piece into the batter, allowing the excess to drip off.
- Carefully place the battered fish in the hot oil, frying until golden brown and crispy, approximately 4-5 minutes.
- Remove the fish and let them drain on paper towels to absorb any excess oil.
Assemble the Tacos
- Warm the corn or flour tortillas in a skillet or microwave until pliable.
- Layer each tortilla with a generous amount of slaw, followed by crispy fish pieces.
- Drizzle your prepared creamy sauce over the top and garnish with extra chopped cilantro.
- Serve immediately with lime wedges to squeeze over your tacos.
Notes
For the best frying results, use a thermometer for your oil (350°F is ideal). Customize your slaw by adding diced jalapeños for extra heat or using agave nectar instead of honey. You can prep the slaw and sauce ahead of time, saving you precious minutes come dinner time.