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Easy Fish Tacos Recipe with Crispy Battered Fish and Zesty Slaw

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A quick and easy recipe featuring crispy battered white fish and a bright cilantro lime slaw, perfect for a satisfying and flavorful taco meal.

Ingredients

Scale
  • 1 pound white fish fillets (cod, tilapia, or haddock), skin removed and cut into strips
  • 1 cup all-purpose flour (120g)
  • ½ cup cornmeal (60g)
  • 1 teaspoon baking powder
  • 1 cup cold sparkling water or beer (240ml)
  • Salt and pepper, to taste
  • Vegetable oil, for frying (about 2 inches deep in pan)
  • 2 cups shredded green cabbage (150g)
  • 1 medium carrot, grated
  • ¼ cup fresh cilantro, chopped (15g)
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 tablespoon olive oil
  • 1 teaspoon honey or agave syrup
  • Salt and pepper, to taste
  • 8 small corn or flour tortillas (6-inch/15cm size)
  • Optional toppings: sliced avocado, fresh jalapeño slices, sour cream or Mexican crema, lime wedges

Instructions

  1. Prep the slaw: In a large bowl, toss shredded cabbage, grated carrot, and chopped cilantro. In a small bowl, whisk lime juice, olive oil, honey, salt, and pepper. Pour dressing over veggies and toss to combine. Set aside for about 10 minutes.
  2. Make the batter: In a separate large bowl, combine flour, cornmeal, baking powder, salt, and pepper. Slowly whisk in cold sparkling water or beer until smooth and thick enough to coat the back of a spoon. Chill batter for 5 minutes.
  3. Prepare the fish: Pat fish strips dry with paper towels and season lightly with salt and pepper.
  4. Heat the oil: Pour vegetable oil into a frying pan to about 2 inches deep. Heat over medium-high until oil reaches 350°F (175°C) or a small drop of batter sizzles immediately.
  5. Fry the fish: Dip each fish strip into batter, letting excess drip off, then carefully place into hot oil. Fry in batches, about 3-4 minutes per side until golden brown and crispy. Use tongs to turn gently.
  6. Drain and rest: Remove fish with slotted spoon and place on paper towels to drain. Keep warm in a low oven while frying remaining fish.
  7. Warm the tortillas: Heat tortillas in a dry skillet or wrapped in foil in the oven for 2-3 minutes until soft and pliable.
  8. Assemble tacos: Place crispy fish pieces on each tortilla, top with cilantro lime slaw, and add optional toppings like avocado, jalapeños, or sour cream. Serve immediately with lime wedges.

Notes

Use ice-cold sparkling water or beer for a light, bubbly batter. Pat fish dry to ensure crispiness. Maintain oil temperature at 350°F for best results. Avoid overcrowding the pan. Slaw can be made ahead and refrigerated. Warm tortillas just before serving. For gluten-free, substitute flours accordingly. For dairy-free, skip or substitute crema.

Nutrition

Keywords: fish tacos, crispy battered fish, cilantro lime slaw, easy fish tacos, quick dinner, taco recipe, battered fish, zesty slaw

Find it online: https://evabakery.com/easy-fish-tacos-recipe-with-crispy-battered-fish-and-zesty-slaw/