Crispy Fish Tacos with Cilantro Lime Slaw
Golden Crispy Fish Tacos with Zesty Cilantro Lime Slaw and Creamy Sauce
Ingredients:
For the Fish:
1 lb white fish fillets (like cod or tilapia)
½ cup all-purpose flour
½ cup cornstarch
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
¾ cup cold sparkling water
Vegetable oil, for frying
For the Cilantro Lime Slaw:
2 cups shredded green cabbage
1 cup shredded purple cabbage
¼ cup chopped fresh cilantro
Juice of 1 lime
2 tablespoons mayonnaise
1 tablespoon honey
Salt and pepper, to taste
For the Sauce:
½ cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
½ teaspoon garlic powder
¼ teaspoon cumin
Salt, to taste
To Assemble:
8 small corn or flour tortillas
Lime wedges, for serving
Extra chopped cilantro, for garnish
Optional toppings: avocado slices, pickled red onions, hot sauce
Directions:
Make the Slaw:
In a large bowl, mix green and purple cabbage, cilantro, lime juice, mayo, and honey.
Season with salt and pepper. Toss well and refrigerate until ready to use.
Make the Sauce:
In a small bowl, whisk together sour cream, mayo, lime juice, garlic powder, cumin, and salt.
Chill until ready to serve.
Prepare the Fish:
Pat fish dry and cut into taco-sized strips.
In a medium bowl, whisk together flour, cornstarch, paprika, garlic powder, salt, and pepper.
Slowly add cold sparkling water and stir until smooth (batter should be slightly thick).
Heat 2 inches of oil in a skillet to 350°F (175°C).
Dip fish into batter, allowing excess to drip off, and fry in batches 2–3 minutes per side, or until golden and crispy.
Drain on paper towels.
Warm the Tortillas:
Lightly toast tortillas on a dry skillet or open flame until warm and pliable.
Assemble the Tacos:
Place crispy fish pieces in each tortilla, top with a handful of slaw, drizzle with sauce, and garnish with extra cilantro or your favorite toppings.
Prep Time: 25 minutes | Cooking Time: 15 minutes | Total Time: 40 minutes
Kcal: 490 kcal | Servings: 4 (2 tacos per serving