Description
A delicious and crispy fish tacos recipe featuring lightly fried white fish fillets wrapped in warm tortillas, topped with a tangy cabbage slaw and a creamy, zesty sauce. Perfect for a quick and flavorful meal with fresh ingredients and balanced textures.
Ingredients
Scale
Fish and Batter
- 1 lb white fish fillets (cod, tilapia, or mahi-mahi)
- 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)
- Vegetable oil for frying
Cabbage 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
Creamy 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
Serving
- 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, shredded carrot, and chopped cilantro to create the base for the slaw.
- Make the Slaw Dressing: In a small bowl, whisk together lime juice, apple cider vinegar, olive oil, salt, and pepper until well combined.
- Toss the Slaw: Pour the dressing over the cabbage mixture and toss thoroughly to coat all ingredients evenly. Set the slaw aside to let the flavors meld while preparing the fish.
- Prepare the Batter: In a large bowl, mix all-purpose flour with paprika, garlic powder, onion powder, cumin, salt, and black pepper. In a separate bowl, beat the egg and then whisk in the cold beer (or water) until smooth. Gradually combine the wet mixture into the dry ingredients and stir until you have a smooth batter.
- Heat the Oil: Pour enough vegetable oil into a deep skillet or frying pan to cover about 1 inch depth. Heat the oil over medium-high heat until it reaches around 350°F (175°C), or until a small drop of batter sizzles immediately when added.
- Batter and Fry the Fish: Cut the white fish fillets into taco-sized pieces. Dip each piece into the batter, allowing excess to drip off, then carefully place them into the hot oil. Fry the fish in batches for about 3-4 minutes per side, or until golden brown and crispy. Remove and place on paper towels to drain excess oil.
- Prepare the Creamy Sauce: In a small bowl, combine sour cream, mayonnaise, lime juice, hot sauce, garlic powder, and salt. Mix well to create a smooth, tangy sauce.
- Warm the Tortillas: Heat the tortillas on a dry skillet or in the oven wrapped in foil until warm and pliable.
- Assemble the Tacos: Place pieces of crispy fish on each tortilla, top with a generous amount of cabbage slaw, drizzle with the creamy sauce, and garnish with fresh cilantro leaves. Serve immediately with lime wedges on the side for extra zest.
Notes
- You can substitute cold water for beer in the batter if you prefer to avoid alcohol.
- Use any white flaky fish like cod, tilapia, or mahi-mahi for best results.
- Adjust the hot sauce in the creamy sauce to your preferred spice level.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Make slaw and sauce ahead of time and refrigerate to allow flavors to develop further.
