Description
Delicious crispy fish tacos with a refreshing cabbage slaw and zesty lime.
Ingredients
Scale
- 1 lb firm white fish fillets (cod or tilapia), cut into taco-sized pieces
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 3/4 cup chilled beer or sparkling water
- Salt and pepper, to taste
- Vegetable or canola oil, for frying
- 8 soft corn or flour tortillas
- 2 cups fresh cabbage, thinly sliced
- 1/4 cup fresh cilantro leaves
- 1 lime, cut into wedges (for squeezing)
- Chipotle mayo or sour cream-based sauce, for drizzling
Instructions
- In a mixing bowl, whisk together the flour, cornstarch, paprika, garlic powder, cayenne pepper, and salt. Slowly add the chilled beer or sparkling water, whisking until you achieve a smooth, slightly thick batter. Let it rest briefly to activate the gluten for a crispier crust.
- Pat the fish fillets dry with paper towels and cut into pieces sized for tacos. Season lightly with salt and pepper to enhance natural flavors before dipping into the batter.
- Pour enough vegetable or canola oil into a deep skillet or fryer to fully cover the fish pieces. Heat the oil to 350°F (175°C), maintaining this temperature for optimal frying – too hot will burn the batter, too cool will affect crispiness.
- Dip each fish piece into the batter, allowing excess to drip off. Carefully place them into the hot oil and fry for about 3-4 minutes per side until golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Gently warm tortillas in a dry skillet over medium heat or wrap in foil and warm in the oven for a few minutes to make them pliable and flavorful.
- Arrange crispy fried fish on warm tortillas. Top with shredded cabbage, fresh cilantro, a squeeze of lime juice, and drizzle with your preferred sauce. Serve immediately to enjoy contrasting textures and flavors.
Notes
- For extra flavor, marinate the fish in lime juice and seasonings before frying.
- You can customize toppings according to personal preference, such as adding avocado or hot sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg