Who doesn’t love a good crispy fish taco? These golden, crunchy delights are packed with fresh flavor, and with the right mix of seasoning and toppings, they’ll become your new go-to meal. Whether you’re planning a casual dinner or need something fun for Taco Tuesday, these tacos are the answer. Trust me, once you try them, you’ll want to make them every week! The crispy fish, paired with a creamy sauce and zesty toppings, is pure perfection.
Why You’ll Love Crispy Fish Tacos
- Crispy and Delicious: The golden, crunchy coating on the fish gives the perfect texture contrast to the soft taco shell.
- Flavor Explosion: With the combination of spicy fish, cool slaw, and creamy sauce, each bite is an adventure of flavor.
- Quick and Easy: You can have these tacos ready in no time with just a few simple steps—no complicated techniques here!
- Customizable: Choose your favorite toppings and sauces to make these tacos your own. It’s all about creating a taco that suits your taste buds.
- Perfect for Any Occasion: Whether it’s a weeknight dinner, a party, or a weekend treat, these crispy fish tacos are always a crowd-pleaser.
Ingredients
Here’s what you’ll need to make these mouthwatering tacos:
For the Crispy Fish:
- White Fish Fillets: Cod, tilapia, or haddock work best, but any white fish will do.
- Flour: For the batter base.
- Cornstarch: Adds extra crispiness to the coating.
- Baking Powder: Helps the batter puff up and become crispy.
- Salt and Pepper: Basic seasoning for the fish.
- Paprika: A little smoky flavor goes a long way.
- Garlic Powder: Adds depth of flavor.
- Cayenne Pepper: For a hint of heat (optional).
- Eggs: To help bind the batter.
- Cold Beer or Sparkling Water: This gives the batter its light, crispy texture. (You can use club soda for a non-alcoholic version).
- Vegetable Oil: For frying the fish until golden and crispy.
For the Toppings:
- Corn or Flour Tortillas: Soft and warm tortillas are the best base for these crispy fish tacos.
- Cabbage Slaw: Shredded cabbage mixed with a light vinaigrette or creamy dressing for a crunchy, fresh topping.
- Avocado: Sliced for that creamy, buttery texture.
- Fresh Cilantro: A sprinkle of cilantro adds freshness.
- Lime Wedges: For that zesty squeeze right before eating.
- Sour Cream or Crema: Adds richness and balances the spices.
- Hot Sauce: Optional, but a little heat never hurt anyone!
(Note: Full ingredient list, including measurements, can be found in the recipe card below.)
Instructions
Let’s dive into the steps that’ll get you to these crispy, delicious tacos in no time!
Step 1: Prepare the Fish
Pat your fish fillets dry with paper towels to remove excess moisture. This helps the batter stick better and ensures crispy fish.
Step 2: Make the Batter
In a large bowl, whisk together flour, cornstarch, baking powder, paprika, garlic powder, salt, pepper, and cayenne pepper. Gradually whisk in the cold beer (or sparkling water) until the batter is smooth. The consistency should be like pancake batter—thick but pourable.
Step 3: Heat the Oil
Pour vegetable oil into a deep skillet or frying pan to about 1-2 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small bit of batter—if it bubbles and rises to the surface, it’s ready.
Step 4: Coat and Fry the Fish
Dip each fish fillet into the batter, ensuring it’s evenly coated. Carefully place the battered fish into the hot oil, frying in batches to avoid overcrowding. Fry the fish for about 3-4 minutes per side, or until golden brown and crispy. Remove the fish and place it on a paper towel-lined plate to drain excess oil.
Step 5: Warm the Tortillas
While the fish is frying, warm the tortillas in a dry skillet over medium heat for 30 seconds per side, or until soft and pliable.
Step 6: Assemble the Tacos
Place the crispy fish fillets on each tortilla. Top with a handful of cabbage slaw, slices of avocado, a dollop of sour cream or crema, and a sprinkle of fresh cilantro. Squeeze a lime wedge over the top and add a drizzle of hot sauce for some extra kick if you like.
Step 7: Serve and Enjoy!
Serve these crispy fish tacos immediately with extra lime wedges and hot sauce on the side. Enjoy!
Nutrition Facts
Here’s an approximate breakdown of the nutrition for one taco (based on 8 tacos):
- Calories per serving: 250-300 calories
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 35mg
- Sodium: 350mg
- Total Carbohydrates: 22g
- Dietary Fiber: 4g
- Sugars: 2g
- Protein: 14g
- Vitamin A: 5%
- Vitamin C: 15%
- Calcium: 6%
- Iron: 8%
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
How to Serve Crispy Fish Tacos
- With a Side Salad: A refreshing side salad with a tangy dressing pairs perfectly with these tacos.
- Guacamole and Chips: Add some creamy guacamole and crispy tortilla chips on the side for extra flavor.
- Pair with a Cold Drink: These tacos are perfect with a cold beer, margarita, or a refreshing iced tea.
Additional Tips
- Make It Spicy: Add diced jalapeños or a spicy salsa to the slaw for an extra kick.
- Homemade Slaw: Make a quick slaw by mixing shredded cabbage with a bit of mayonnaise, lime juice, and a touch of sugar.
- Fish Variations: You can swap out the fish for shrimp or other seafood for a different twist on this recipe.
- Make It Ahead: Prepare the slaw and sauce ahead of time so all you have to do is fry the fish and assemble the tacos.
FAQ Section
Q1: Can I make the fish ahead of time?
A1: It’s best to fry the fish fresh for crispy texture, but you can prepare the batter and slaw ahead of time to save on prep.
Q2: Can I use frozen fish?
A2: Yes! Just make sure to thaw the fish properly before frying.
Q3: Can I make this recipe gluten-free?
A3: Yes! Use a gluten-free flour blend and cornstarch for the batter, and you’re good to go.
Q4: What if I don’t have beer for the batter?
A4: You can substitute the beer with sparkling water or club soda for a crispy batter without the alcohol.
Q5: How do I store leftovers?
A5: Store the fish in an airtight container in the fridge for up to 2 days. For best results, reheat the fish in a hot skillet to retain the crispiness.
Q6: Can I use a different type of fish?
A6: Absolutely! Other white fish like tilapia, haddock, or snapper would work great in this recipe.
Q7: Can I make these tacos vegetarian?
A7: Yes! Swap the fish with crispy battered cauliflower for a delicious vegetarian version.
Q8: Can I use hard taco shells instead of soft tortillas?
A8: You can! While soft tortillas are traditional for fish tacos, hard taco shells will work too if you prefer them.
Q9: How can I make the slaw spicier?
A9: Add some sliced jalapeños or a dash of hot sauce to the slaw for a spicy kick.
Q10: Can I add cheese to these tacos?
A10: Sure! A sprinkle of shredded cheese, like cotija or cheddar, would add a nice touch.
Conclusion
These Crispy Fish Tacos are the perfect combination of crispy, flavorful, and fresh. With perfectly fried fish, tangy slaw, and all the right toppings, they’re sure to be a hit at your next dinner or taco night. They’re quick to make, easy to customize, and always a crowd-pleaser. So, grab your ingredients and dive into this delicious, crispy goodness—you won’t regret it!
Print
Crispy Fish Tacos Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
These Crispy Fish Tacos are the perfect combination of crispy, flavorful fish, fresh toppings, and a zesty sauce. With a crunchy coating on the fish and a tangy slaw, these tacos are a crowd-pleasing dish for any day of the week. Whether you’re enjoying them for Taco Tuesday or a casual dinner, these tacos are sure to impress!
Ingredients
For the Fish:
- 1 lb white fish fillets (cod, tilapia, or mahi-mahi work well)
- 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, if preferred)
- Vegetable oil for frying
For the 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
For the 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
For the Tacos:
- 8 small corn or flour tortillas
- Fresh cilantro leaves (for garnish)
- Lime wedges (for serving)
Instructions
-
1. Prepare the Slaw:
- In a medium bowl, combine the shredded cabbage, carrot, and cilantro.
- In a small bowl, whisk together the lime juice, apple cider vinegar, olive oil, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss until everything is well coated. Set aside to let the flavors meld.
2. Prepare the Sauce:
- In a small bowl, combine the sour cream, mayonnaise, lime juice, hot sauce, garlic powder, and a pinch of salt. Stir well to combine and set aside.
3. Prepare the Fish:
- Cut the fish fillets into taco-sized pieces (about 3-4 inches each).
- In a shallow bowl, whisk together the flour, paprika, garlic powder, onion powder, cumin, salt, and pepper.
- In another bowl, whisk the egg, then add the cold beer (or water) and stir to combine. This will make your batter.
- Dip each piece of fish into the flour mixture, coating it evenly, then dip it into the egg batter, allowing any excess to drip off, and then coat it again with the flour mixture.
4. Fry the Fish:
- Heat about 1 inch of vegetable oil in a large frying pan or skillet over medium-high heat.
- Once the oil is hot (about 350°F), carefully add the coated fish pieces to the pan in batches, making sure not to overcrowd the pan.
- Fry the fish for 2-3 minutes per side or until golden brown and crispy.
- Remove the fish from the pan and place it on a paper towel-lined plate to drain excess oil.
5. Warm the Tortillas:
- While the fish is frying, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side or until soft and pliable.
6. Assemble the Tacos:
- To assemble, place 2-3 pieces of crispy fish on each warm tortilla.
- Top with a generous spoonful of slaw.
- Drizzle with the creamy sauce and garnish with fresh cilantro leaves and a squeeze of lime.
7. Serve:
- Serve the tacos with extra lime wedges on the side for added freshness.
Notes
- Fish Options: Any firm white fish works well for this recipe, but cod, tilapia, or mahi-mahi are the most popular choices.
- Beer Batter: If you prefer a non-alcoholic version, you can substitute beer with sparkling water or soda water.
- Toppings: Add extra toppings like avocado slices, salsa, or pickled red onions to personalize your tacos.
- Make Ahead: You can prepare the slaw and sauce ahead of time and store them in the fridge until ready to assemble the tacos.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican, Seafood
Nutrition
- Serving Size: 1 taco
- Calories: 290
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 55mg