Crispy, golden fish nestled in warm tortillas and topped with a refreshing cilantro lime slaw—these tacos are a must-try! The light, crunchy fish pairs perfectly with the creamy, tangy slaw, making them a fresh and flavorful meal for taco night.
Ingredients
For the Crispy Fish:
- 1 lb white fish (cod, tilapia, or halibut)
- ½ cup flour
- ½ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup cold sparkling water
- Oil for frying
For the Cilantro Lime Slaw:
- 2 cups shredded cabbage
- ½ cup shredded carrots
- ¼ cup chopped cilantro
- ¼ cup Greek yogurt or mayo
- 1 tablespoon lime juice
- 1 teaspoon honey
- Salt & pepper to taste
For Serving:
- 8 small corn or flour tortillas
- 1 avocado, sliced
- Lime wedges
- Optional: sriracha mayo, pickled onions, or cotija cheese
Instructions
1. Make the Cilantro Lime Slaw
- In a large bowl, mix cabbage, carrots, and cilantro.
- In a separate bowl, whisk together Greek yogurt, lime juice, honey, salt, and pepper.
- Pour dressing over the slaw, toss well, and set aside.
2. Prepare the Crispy Fish
- Cut fish into taco-sized strips.
- In a bowl, mix flour, cornstarch, paprika, garlic powder, salt, and pepper.
- Slowly whisk in sparkling water until smooth.
- Heat oil to 350°F (175°C) in a deep pan.
- Dip fish pieces into batter, letting excess drip off, then fry for 3-4 minutes per side until crispy and golden brown.
- Transfer to a plate lined with paper towels.
3. Assemble the Tacos
- Warm the tortillas on a dry skillet.
- Place crispy fish in each tortilla, top with cilantro lime slaw and avocado slices.
- Drizzle with sriracha mayo or extra lime juice.
4. Serve & Enjoy!
Serve immediately with lime wedges and your favorite toppings! 🌮✨
Pro Tips for the Best Fish Tacos
✔ For extra crispiness, double fry the fish!
✔ No fryer? Air fry at 400°F (200°C) for 12 minutes, flipping halfway.
✔ Like it spicy? Add jalapeños or a drizzle of hot sauce!
Want a creamy chipotle sauce recipe to drizzle on top? 🔥🌶
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