Crispy Fish Tacos with Cilantro Lime Slaw
A delightful and flavorful dish featuring crispy white fish and a refreshing cilantro lime slaw, perfect for any taco night.
Servings: 4 servings
Calories: 375kcal
Ingredients
For the Fish
- 1 lb white fish fillets (like tilapia or cod) Flaky and mild, perfect for absorbing flavors.
- 1/2 tsp garlic powder Adds aromatic depth to the batter.
- 1/2 tsp black pepper Brings just the right amount of heat.
- 3/4 cup cold sparkling water Creates a light batter that fries up crisp.
- 1/2 tsp salt Essential for enhancing all flavors.
- 1/2 cup cornstarch Provides a delightful crunch to the fish.
- 1/2 cup all-purpose flour A classic binder for the batter.
- 1 tsp paprika Infuses a warm color and subtle sweetness.
- Vegetable oil (for frying) Essential for that golden, crispy finish.
For the Slaw
- 2 cups shredded green cabbage Crunchy and fresh, perfect for the slaw.
- 1/4 cup chopped fresh cilantro Adds a burst of herbal brightness.
- 2 tbsp mayonnaise Creaminess that balances the zest.
- 1 juice of lime Brightens up the slaw with citrus notes.
- Salt and pepper (to taste) For seasoning the slaw.
- 1 cup shredded purple cabbage Adds color and additional crunch.
- 1 tbsp honey A touch of sweetness to balance acidity.
For the Sauce
- 1/2 cup sour cream Creamy, rich, and essential for the sauce.
- 1/4 tsp cumin Introduces earthy warmth.
- 1 tbsp lime juice Enhances the sauce with fresh citrus.
For the Tacos
- 8 small corn or flour tortillas The foundation upon which everything delicious rests.
- Lime wedges Bright garnishes to serve alongside.
- Extra chopped cilantro For a fresh finishing touch.
- Optional: Avocado slices, pickled red onions, hot sauce For added richness and heat.
Instructions
Make the Slaw
- In a large bowl, combine the shredded green and purple cabbage, fresh cilantro, lime juice, mayonnaise, honey, salt, and pepper. Toss until everything is well-coated. For the best flavor, let the slaw chill in the refrigerator for at least 30 minutes.
Mix the Sauce
- In a separate medium bowl, whisk together the sour cream, remaining mayonnaise, lime juice, garlic powder, cumin, and a pinch of salt until smooth and creamy.
Prepare the Fish Batter
- In a large mixing bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, salt, and black pepper. Gradually whisk in the cold sparkling water until the batter is smooth and free of lumps.
Fry the Fish
- Heat vegetable oil over medium-high heat. Dip the fish fillets into the batter, coating them thoroughly. Carefully place them in the hot oil and fry until golden brown and crispy, about 3-4 minutes per side. Transfer the fish to a plate lined with paper towels.
Assemble Tacos
- Warm the tortillas in a skillet or microwave until pliable. Add a scoop of slaw to each tortilla, followed by pieces of crispy fish. Top with the creamy sauce and any optional toppings you desire.
Serve
- Garnish your tacos with extra chopped cilantro and serve with lime wedges on the side. Squeeze fresh lime over your tacos just before taking a bite.
Notes
Consider marinating the fish in lime juice and spices for enhanced flavor. For gluten-free options, substitute with a gluten-free flour blend. Ready-made coleslaw mix is a quick substitute if you're short on time.