Description
These crispy and flavorful Fish Tacos feature tender white fish fried to golden perfection, topped with a refreshing cabbage slaw and creamy cilantro-lime crema. Combining crunchy, tangy, and spicy elements, this recipe brings a delightful balance of textures and tastes perfect for a quick and satisfying meal.
Ingredients
Scale
Fish
- 1 pound white fish (cod, snapper, or halibut)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour (for coating before batter)
- Oil for frying
Batter
- 1 1/2 cups all-purpose flour
- 1 large egg
- 1/4 cup cornstarch
- 1 tablespoon paprika
- 2 teaspoons salt
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 14 ounces beer or sparkling water
Slaw
- 1/2 cup shredded red cabbage
- 1/2 cup shredded green cabbage
- 1/2 cup diced tomatoes
- 1/2 cup diced white onion
- 2 small diced jalapenos
- 1/4 cup chopped cilantro
- Juice of 1/2 lime
- 2 tablespoons sour cream
- 2 teaspoons salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
Cilantro-Lime Crema
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1/4 cup ketchup or sriracha
- Juice of 1/2 lime
- 2 teaspoons salt
- 1 teaspoon black pepper
Additional
- Tortillas
Instructions
- Prepare the slaw: In a bowl, combine shredded red cabbage, shredded green cabbage, diced tomatoes, diced white onion, diced jalapenos, chopped cilantro, sour cream, lime juice, salt, sugar, and pepper. Toss everything together thoroughly then refrigerate to allow the flavors to meld and keep it crisp and fresh.
- Prepare the crema: Blend together the mayonnaise, sour cream, chopped cilantro, ketchup or sriracha, lime juice, salt, and pepper until the mixture is smooth and creamy. Set aside for later use as a tangy topping.
- Prepare the fish: Cut the white fish into small, bite-sized pieces. Season generously with salt and black pepper to enhance the flavor before coating.
- Make the batter: In a mixing bowl, whisk together the all-purpose flour, cornstarch, paprika, salt, onion powder, garlic powder, black pepper, and egg. Gradually add the beer or sparkling water while whisking until the batter is smooth and free of lumps.
- Coat the fish: Dip each seasoned fish piece first into the plain all-purpose flour to create a base coating, then dip it into the prepared batter, ensuring an even layer for a crispy finish once fried.
- Fry the fish: Heat oil in a skillet over medium-high heat until hot enough for frying. Carefully add the battered fish pieces and fry them for about 2-3 minutes per side or until they are golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Warm the tortillas: Using the same skillet or a griddle, warm the tortillas for a few seconds on each side until pliable and slightly toasted to build the taco base.
- Assemble the tacos: Place warm tortillas on plates. Spread a layer of the cilantro-lime crema, add a generous portion of slaw, then top with the crispy fried fish. Add more crema on top if desired for extra creaminess.
- Serve immediately: Serve your freshly made fish tacos right away to enjoy the perfect combination of hot crispy fish with cool slaw and creamy sauce.
Notes
- For a spicier twist, increase the amount of jalapenos or add extra sriracha to the crema.
- Use sparkling water in the batter as a non-alcoholic alternative to beer.
- Make sure the oil is hot enough before frying to ensure a crispy, not greasy, coating.
- Use fresh cilantro for the best flavor in slaw and crema.
- Fish pieces can be cut larger or smaller depending on your preference for bite size.
- Leftover slaw and crema can be stored in the refrigerator for up to 2 days.
