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Crispy Fish Tacos Recipe with Easy Tangy Cabbage Slaw Perfect for Dinner

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Crispy fish tacos with a perfectly crunchy golden crust paired with a fresh, tangy cabbage slaw. Quick and easy to make, perfect for weeknight dinners or casual entertaining.

Ingredients

Scale
  • 1 pound (450g) white fish fillets (cod, tilapia, or haddock), skinless and boneless
  • 1 cup (120g) all-purpose flour (for the batter)
  • 1/4 cup (30g) cornstarch
  • 1 tsp baking powder
  • 1 cup (240ml) cold sparkling water
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil or canola oil, for frying
  • 3 cups shredded green cabbage (about half a small head)
  • 1 cup shredded red cabbage
  • 1 medium carrot, peeled and grated
  • 1/4 cup chopped fresh cilantro (optional)
  • 2 tbsp fresh lime juice
  • 1 tbsp apple cider vinegar
  • 1 tsp honey or agave syrup
  • 2 tbsp extra virgin olive oil
  • Salt and pepper, to taste
  • 8 small soft corn or flour tortillas
  • Fresh lime wedges, for serving
  • Optional toppings: sliced avocado, pickled jalapeños, sour cream or Mexican crema

Instructions

  1. Prep the Slaw (10 minutes): In a large bowl, combine shredded green and red cabbage, grated carrot, and chopped cilantro. In a small bowl, whisk together lime juice, apple cider vinegar, honey, olive oil, salt, and pepper. Pour the dressing over the veggies and toss well to coat. Let it sit while you prepare the fish.
  2. Prepare the Fish (5 minutes): Pat the fish fillets dry with paper towels. Cut into taco-sized strips, about 3 inches long and 1 inch wide. Season lightly with salt and pepper on both sides.
  3. Make the Batter (5 minutes): In a mixing bowl, whisk together flour, cornstarch, baking powder, and a pinch of salt. Slowly add cold sparkling water while whisking until smooth. The batter should coat the back of a spoon but still be pourable. Keep it cold if possible.
  4. Heat the Oil (5 minutes): Pour oil into a frying pan to a depth of about 2 inches. Heat over medium-high until it reaches 350°F (175°C). Use a thermometer for accuracy.
  5. Fry the Fish (10 minutes): Dip each fish strip into the batter, letting excess drip off. Fry in batches to avoid overcrowding, about 3-4 minutes per side until golden brown and crispy. Remove and drain on paper towels.
  6. Warm the Tortillas (2-3 minutes): Lightly heat tortillas on a dry skillet or over a gas flame until warm and pliable.
  7. Assemble the Tacos (5 minutes): Place crispy fish on each tortilla, top with cabbage slaw, and add optional toppings like avocado or lime. Serve immediately.

Notes

Keep batter cold using ice or cold water to ensure crispiness. Do not overcrowd the frying pan to maintain oil temperature and crisp texture. Drain fish on paper towels or wire rack immediately after frying. Warm tortillas just before serving to keep them soft. For gluten-free, use gluten-free flour blend and certified gluten-free cornstarch and tortillas.

Nutrition

Keywords: crispy fish tacos, fish tacos recipe, cabbage slaw, tangy slaw, easy dinner, quick fish tacos, gluten-free fish tacos option

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