Description
These Crispy Fish Tacos with Cilantro Lime Slaw are a delicious and quick meal featuring lightly battered and fried white fish fillets served in warm tortillas with a refreshing cabbage and carrot slaw tossed with lime and cilantro. Perfectly crispy fish pairs with zesty slaw for a vibrant and satisfying taco experience.
Ingredients
Scale
For the Fish:
- 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 (about 2 inches depth)
For the Cilantro Lime 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
To Serve:
- 8 small corn or flour tortillas
- Lime wedges (optional)
Instructions
- Prepare the batter: In a mixing bowl, whisk together the all-purpose flour, paprika, garlic powder, salt, and black pepper. Gradually add the cold sparkling water or beer, whisking until the batter is smooth and thick enough to coat the fish strips evenly.
- Heat the oil: Pour about 2 inches of vegetable oil into a deep skillet or pot and heat to 350°F (175°C). Use a thermometer to maintain the correct oil temperature for frying.
- Batter and fry the fish: Dip each white fish strip into the batter, allowing excess batter to drip off. Carefully place the battered fish strips into the hot oil in batches, frying them without overcrowding the pan. Cook for about 3-4 minutes per side until golden brown and crispy.
- Drain the fish: Remove the fried fish strips with a slotted spoon and place them on paper towels to drain excess oil.
- Make the cilantro lime slaw: In a bowl, combine the shredded cabbage, shredded carrots, chopped cilantro, lime juice, mayonnaise or Greek yogurt, and salt and pepper to taste. Toss well to mix.
- Warm the tortillas: Heat the tortillas in a dry skillet over medium heat or warm them briefly in the microwave until soft and pliable.
- Assemble the tacos: Place several battered fish strips onto each warm tortilla. Top with a generous amount of cilantro lime slaw.
- Serve immediately: Serve the tacos while warm, optionally with lime wedges on the side for extra zing.
Notes
- Use sparkling water or beer chilled to maintain a light and crispy batter.
- Ensure oil temperature stays around 350°F for perfect frying; too hot oil will burn the batter, too cool will make it greasy.
- Adjust slaw ingredients according to your taste preferences; Greek yogurt can be a healthier substitute for mayonnaise.
- Choose corn tortillas for a gluten-free option if needed, though the batter contains flour.
- Serve tacos immediately to enjoy the fish at its crispest.
