Crispy Fish Tacos with Cilantro Lime Slaw
A delightful dish featuring crispy golden fish paired with a refreshing cilantro lime slaw, perfect for family gatherings or cozy weeknight dinners.
Servings: 8 servings
Calories: 400kcal
Ingredients
For the Fish
- 1 lb white fish fillets (like tilapia or cod) Flaky and tender fish offer a delicate, clean taste.
- 1/2 tsp garlic powder Adds aromatic depth to the fish.
- 1/2 tsp black pepper Provides a subtle kick.
- 3/4 cup cold sparkling water Creates a light and airy batter for frying.
- 1/2 tsp salt Enhances the overall flavor of the dish.
- 1/2 cup cornstarch Contributes to the crispy texture of the fish.
- 1/2 cup all-purpose flour Binds the ingredients and gives structure to the batter.
- 1 tsp paprika Adds a beautiful color and mild smokiness.
- Vegetable oil for frying Necessary for achieving that golden crisp outside.
For the Slaw
- 2 cups shredded green cabbage Provides a crunchy and slightly sweet base for the slaw.
- 1/4 cup chopped fresh cilantro Brightens up the flavors with its fresh aroma.
- 2 tbsp mayonnaise Adds creaminess to the slaw.
- Salt and pepper, to taste Essential for balancing flavors in the slaw.
- 1 cup shredded purple cabbage Adds color and crunch.
- 1 tbsp honey A touch of sweetness to balance the tang in the slaw.
For the Dipping Sauce
- 1/2 cup sour cream Creaminess that rounds out the flavors in the sauce.
- 1/4 tsp cumin Infuses a warm, earthy note.
- 1 tbsp lime juice A burst of freshness for the dipping sauce.
For Assembly
- 8 small corn or flour tortillas Soft shells ready to embrace all the delicious fillings.
- Lime wedges Serve for a zesty boost.
- Extra chopped cilantro For garnish and added flavor.
- Optional: avocado slices, pickled red onions, hot sauce Personalize your tacos with these delicious toppings!
Instructions
Make the Slaw
- In a large bowl, combine the green cabbage, purple cabbage, chopped cilantro, lime juice, mayonnaise, honey, and a pinch of salt and pepper. Toss everything until well mixed. Cover and refrigerate while you prepare the fish.
Mix the Sauce
- In a separate bowl, whisk together the sour cream, mayonnaise, lime juice, garlic powder, cumin, and a pinch of salt until smooth. Set it aside for later use.
Prepare the Fish Batter
- In a mixing bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, salt, and black pepper. Gradually whisk in the cold sparkling water until you achieve a smooth batter.
Fry the Fish
- Heat vegetable oil in a deep pan over medium-high heat. Dip the fish fillets into the batter, ensuring they are fully coated. Carefully place them in the hot oil, frying in batches to avoid overcrowding. Fry the fish until golden and crispy, about 4-5 minutes per side. Transfer to paper towels to drain excess oil.
Assemble the Tacos
- Warm your tortillas in a dry skillet or microwave. To assemble each taco, layer a generous amount of the cilantro lime slaw, followed by a piece or two of the crispy fish. Drizzle with the creamy sauce and add any additional toppings.
Serve
- Garnish your tacos with extra chopped cilantro and serve with lime wedges on the side.
Notes
Opt for the freshest fish you can find. Chill the slaw for enhanced flavor. Adjust batter consistency with sparkling water if too thick. Ensure the oil is hot enough before frying.