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Crispy Fish Tacos

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Crispy fish tacos made with perfectly seasoned and fried fish, topped with fresh slaw and a creamy sauce, all wrapped in a warm tortilla.

Ingredients

Scale
  • 1 lb white fish fillets (cod, tilapia, or haddock)
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup cold sparkling water
  • Vegetable oil for frying
  • 8 small corn or flour tortillas
  • 2 cups shredded cabbage
  • 1/4 cup chopped cilantro
  • 1/4 cup mayonnaise
  • 1 tbsp lime juice
  • 1 tsp hot sauce (optional)
  • 1 avocado, sliced (optional)
  • Lime wedges for serving

Instructions

  1. Cut the fish into bite-sized strips and set aside.
  2. In a large bowl, mix flour, cornstarch, baking powder, paprika, garlic powder, salt, and pepper.
  3. Whisk in the cold sparkling water until you get a smooth batter.
  4. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
  5. Dip each fish piece into the batter, allowing excess to drip off, then carefully place in the hot oil.
  6. Fry until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
  7. In a small bowl, mix mayonnaise, lime juice, and hot sauce (if using) to make the sauce.
  8. Warm the tortillas in a skillet or microwave.
  9. Assemble the tacos: Place crispy fish on tortillas, top with shredded cabbage, cilantro, sauce, and avocado slices if desired.
  10. Serve with lime wedges on the side.

Notes

  • Ensure the batter is cold for a crispier texture.
  • Use a kitchen thermometer to keep oil at the right temperature.
  • You can substitute Greek yogurt for mayo for a lighter sauce.

Nutrition

Keywords: fish tacos, crispy fish, Mexican tacos, seafood tacos, taco recipe

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