Description
Enjoy these crispy and flavorful fish tacos topped with a refreshing cilantro lime slaw. Perfectly battered and fried fish fillets are wrapped in warm tortillas for a delicious and satisfying meal that’s ready in just 30 minutes.
Ingredients
Scale
Fish and Batter
- 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
Tacos
- 8 small corn or flour tortillas
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
Instructions
- Prepare the batter: In a bowl, whisk together flour, paprika, garlic powder, salt, and pepper until well combined.
- Add liquid to batter: Gradually whisk in cold sparkling water or beer until the batter is smooth and thick enough to coat the fish strips effectively.
- Heat oil: Pour vegetable oil into a deep skillet or pot to a depth of 2 inches and heat it to 350°F (175°C) to ensure optimal frying temperature.
- Fry fish strips: Dip each fish strip into the batter, allowing excess to drip off, then carefully place them in the hot oil in batches. Fry for about 3-4 minutes per side until golden and crispy.
- Drain fish: Remove the fried fish from oil and drain on paper towels to remove excess oil and maintain crispiness.
- Make the slaw: In a large bowl, combine shredded cabbage, carrots, chopped cilantro, lime juice, mayonnaise or Greek yogurt, and season with salt and pepper to taste. Mix thoroughly.
- Warm tortillas: Heat tortillas in a dry skillet or microwave until warm and pliable for assembling the tacos.
- Assemble tacos: Place crispy fish strips onto the warm tortillas, then top generously with the cilantro lime slaw.
- Serve: Serve immediately alongside lime wedges for squeezing over the tacos to enhance the fresh flavors.
Notes
- Using cold sparkling water or beer in the batter helps make the fish extra crispy.
- Be careful when frying to avoid overcrowding the pan, which can lower the oil temperature and make the fish greasy.
- May substitute mayonnaise with Greek yogurt in the slaw for a lighter option.
- Use corn tortillas for a gluten-free option if desired.
- Serve with extra lime wedges for added citrus brightness.
