Save to Pinterest These crispy fish tacos feature tender, golden fillets fried to perfection and nestled in warm tortillas. Fresh cabbage slaw with shredded greens, carrots, and cilantro offers a crisp, vibrant contrast, while a creamy, tangy crema enhances every bite. Mild spices and lime juice bring zesty brightness, making this dish perfect for family meals or casual gatherings. The preparation is straightforward, combining batter-dipped fish fried until crisp and toppings tossed together for fresh, layered flavors. Serve with lime wedges to add a final citrus note.
The first time I made fish tacos, I was hosting what was supposed to be a casual Tuesday night dinner that somehow turned into a full blown taco party. My kitchen smelled like lime and frying oil, and I kept burning my fingers testing whether the fish was done. Nobody cared that the first batch was slightly overcooked because we were too busy squeezing extra lime over everything and laughing at how messy tacos always are, no matter how carefully you eat them.
Last summer, I made these for a backyard gathering and watched my usually picky eater nephew go back for four tacos. He kept asking what made the fish so crunchy, and I may or may not have taken full credit for the sparkling water secret in the batter. There is something genuinely joyful about watching people assemble their own tacos at the table, everyone getting exactly what they want.
Ingredients
- White fish fillets: I have tried cod, tilapia, and haddock here, and any of them work beautifully
- All purpose flour and baking powder: This combination creates that light tempura like crunch
- Paprika: Adds a subtle warmth and beautiful golden color
- Cold sparkling water: The secret ingredient for extra crispy batter that stays light
- Green and red cabbage: Using both makes the slaw look gorgeous and adds depth of flavor
- Sour cream and mayonnaise: This combo creates the perfect tangy rich crema
- Fresh cilantro: Do not skip this, it makes everything taste bright and fresh
Instructions
- Mix up the slaw first:
- Combine both cabbages, grated carrot, and chopped cilantro in a large bowl. Whisk together mayonnaise, lime juice, salt, and pepper, then pour over vegetables and toss everything until evenly coated.
- Whisk together the crema:
- Mix sour cream, mayonnaise, lime juice, garlic powder, and a pinch of salt until completely smooth. This tastes better if it sits for a few minutes.
- Prepare the crispy batter:
- Pat your fish completely dry. In one bowl, whisk flour, baking powder, salt, pepper, and paprika. In another, beat egg with cold sparkling water, then pour wet into dry and whisk just until combined.
- Fry the fish to golden perfection:
- Heat about an inch of oil in a deep skillet until it reaches 350 degrees F. Dip fish strips in batter, let excess drip off, then carefully lower into hot oil. Fry for 3 to 4 minutes, turning once, until deeply golden and crispy. Drain on paper towels.
- Build your perfect taco:
- Warm your tortillas, pile in crispy fish, top generously with slaw, drizzle with crema, and finish with fresh cilantro and lime wedges.
Save to Pinterest These tacos have become my go to for feeding a crowd because everything can be prepped ahead except the actual frying. I love setting out all the components and letting people build their own tacos while the fish comes out of the oil in batches, hot and impossibly crispy.
Choosing The Right Fish
I have found that firmer white fish like cod or haddock hold up better in the batter than delicate fillets. Look for fish that looks fresh and not previously frozen if possible, and definitely pat it as dry as you can before battering.
Making Them Ahead
The slaw actually tastes better after sitting for an hour or two, so make it first. You can also mix the crema ahead and keep both refrigerated until taco time.
Serving Suggestions
These are fantastic alongside Mexican rice and some quick black beans. I also love setting out pickled red onions and sliced radishes for people who want extra crunch and tang.
- Warm your tortillas over an open gas flame for the best char spots
- Have extra lime wedges ready because everyone wants more
- Keep fried fish warm in a 200 degree F oven while finishing batches
Save to Pinterest There is something undeniably happy about a table full of fish tacos, napkins everywhere, lime wedges scattered about, and everyone reaching for seconds. These tacos are not just dinner, they are an experience.
Common Questions
- → What types of fish work best for these tacos?
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White fish such as cod, tilapia, or haddock are ideal due to their mild flavor and firm texture, holding up well to frying.
- → How is the batter made for the crispy fish?
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The batter combines flour, baking powder, salt, pepper, and paprika with egg and cold sparkling water for a light, crispy coating.
- → Can I make the cabbage slaw ahead of time?
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Yes, the slaw can be prepared in advance and refrigerated to allow flavors to meld, maintaining its crunch.
- → What gives the crema its tangy flavor?
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A mix of sour cream, mayonnaise, lime juice, and garlic powder creates a smooth, tangy crema that complements the fish and slaw.
- → How should the tortillas be served?
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Warm the small corn or flour tortillas before assembling the fish and toppings for a soft, pliable wrap.
