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
Scale
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