Crispy Fish Tacos Cabbage (Printable Version)
Golden fish fillets paired with fresh cabbage slaw and tangy crema on warm tortillas.
# What You Need:
→ For the Fish
01 - 1 lb white fish fillets (cod, tilapia, or haddock), cut into strips
02 - 1 cup all-purpose flour
03 - 1 tsp baking powder
04 - ½ tsp salt
05 - ¼ tsp black pepper
06 - 1 tsp paprika
07 - ½ cup cold sparkling water
08 - 1 large egg
09 - Vegetable oil, for frying
→ For the Cabbage Slaw
10 - 2 cups finely shredded green cabbage
11 - 1 cup finely shredded red cabbage
12 - ½ cup grated carrot
13 - 2 tbsp fresh cilantro, chopped
14 - 2 tbsp mayonnaise
15 - 1 tbsp lime juice
16 - ½ tsp salt
17 - ¼ tsp black pepper
→ For the Crema
18 - ½ cup sour cream
19 - 2 tbsp mayonnaise
20 - 1 tbsp lime juice
21 - ½ tsp garlic powder
22 - Pinch of salt
→ For Serving
23 - 8 small corn or flour tortillas, warmed
24 - Lime wedges
25 - Fresh cilantro leaves
# How to Make It:
01 - In a large bowl, combine green and red cabbage, carrot, and cilantro. In a small bowl, whisk together mayonnaise, lime juice, salt, and pepper. Pour over the vegetables and toss well. Refrigerate until ready to use.
02 - In a small bowl, mix sour cream, mayonnaise, lime juice, garlic powder, and salt until smooth. Set aside.
03 - Pat fish fillets dry. In a medium bowl, whisk flour, baking powder, salt, pepper, and paprika. In another bowl, beat egg with sparkling water. Pour wet ingredients into dry and whisk until just combined.
04 - Heat 1 inch oil in a deep skillet over medium-high heat to 350°F. Dip fish strips into the batter, letting excess drip off, then carefully lower into hot oil. Fry in batches for 3-4 minutes, turning once, until golden and crispy. Drain on paper towels.
05 - Place crispy fish in tortillas. Top with cabbage slaw and drizzle with crema. Garnish with cilantro and serve with lime wedges.
# Expert Advice:
01 -
- The crispy fish creates this incredible texture contrast against the cool crunchy slaw that nobody can stop eating
- Everything comes together in under 40 minutes but tastes like something from a beachside taco stand
02 -
- The sparkling water really must be cold and the batter should still have small lumps
- Do not overcrowd the pan or the oil temperature will drop and your fish will be soggy
03 -
- Let the battered fish drip for a full few seconds so it does not have thick gloopy edges
- Sprinkle the finished tacos with a little flaky salt right before serving