Description
Crunchy, golden fish tacos topped with a zesty cilantro lime slaw for a fresh, flavorful meal.
Ingredients
Scale
- 1 lb white fish fillets (such as cod or tilapia), cut into strips
- 1 cup all-purpose flour
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cold sparkling water or beer
- Vegetable oil, for frying
- 8 small corn or flour tortillas
- For the slaw:
- 2 cups shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp mayonnaise or Greek yogurt
- Salt and pepper, to taste
Instructions
- In a bowl, whisk together flour, paprika, garlic powder, salt, and pepper.
- Gradually whisk in sparkling water or beer until batter is smooth and thick enough to coat fish.
- Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Dip fish strips into the batter, letting excess drip off, then carefully fry in hot oil in batches until golden and crispy, about 3-4 minutes per side.
- Drain fried fish on paper towels.
- To make slaw, mix cabbage, carrots, cilantro, lime juice, mayonnaise, salt, and pepper in a bowl.
- Warm tortillas in a dry skillet or microwave.
- Assemble tacos by placing fish strips on tortillas and topping with cilantro lime slaw.
- Serve immediately with lime wedges.
Notes
- For a lighter option, bake the fish instead of frying.
- Add sliced avocado or hot sauce for extra flavor.
- Use gluten-free flour to make this recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg