Crispy Fish Tacos Slaw (Printable)
Crunchy fish fillets wrapped in warm tortillas with vibrant, tangy slaw for a fresh twist.
# What You'll Need:
→ Crispy Fish
01 - 1 lb white fish fillets (e.g., cod, tilapia), cut into strips
02 - 1 cup all-purpose flour
03 - 1 tsp baking powder
04 - 1 tsp paprika
05 - ½ tsp garlic powder
06 - ½ tsp salt
07 - ½ tsp black pepper
08 - 1 cup cold sparkling water
09 - Vegetable oil, for frying (about 2 inches deep)
→ Slaw
10 - 2 cups shredded green cabbage
11 - 1 cup shredded red cabbage
12 - 1 medium carrot, julienned
13 - 2 tbsp fresh cilantro, chopped
14 - 2 tbsp mayonnaise
15 - 1 tbsp Greek yogurt
16 - 1 tbsp lime juice
17 - 1 tsp honey
18 - Salt and black pepper, to taste
→ For Serving
19 - 8 small corn or flour tortillas, warmed
20 - 1 avocado, sliced
21 - Lime wedges
22 - Hot sauce (optional)
# How-To Steps:
01 - In a large mixing bowl, combine green cabbage, red cabbage, carrot, and cilantro. In a separate bowl, whisk together mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper. Toss the dressing with the vegetables until evenly coated. Set aside to allow flavors to meld.
02 - Pat fish strips dry with paper towels. Whisk together flour, baking powder, paprika, garlic powder, salt, and pepper in a medium bowl. Gradually add cold sparkling water, whisking until the batter is smooth and free of lumps.
03 - Pour vegetable oil into a deep skillet or pot to a depth of about 2 inches. Heat the oil to 350°F (180°C), using a thermometer to maintain temperature.
04 - Dip each fish strip into the batter, allowing excess to drip off. Carefully lower strips into the hot oil in batches, frying for 3 to 4 minutes while turning once, until golden brown and crisp. Remove with tongs and drain on paper towels.
05 - Place several pieces of crispy fish onto each warmed tortilla. Top with a generous serving of slaw, sliced avocado, and a squeeze of fresh lime. Add hot sauce if desired.
06 - Serve tacos immediately while the fish remains hot and crispy for optimal texture and flavor.
# Expert Advice:
01 -
- The contrast between the crispy, golden fish and the cool, refreshing slaw is genuinely addictive.
- Everything comes together in under 45 minutes, so you can have restaurant-quality tacos on a weeknight without the stress.
02 -
- The sparkling water is not a fancy touch—it's essential; the carbonation creates the crispiness, and regular water will leave you with a dense, soggy batter.
- Don't overcrowd the pan when frying; the oil temperature will drop dramatically if you add too many pieces at once, and you'll end up with greasy, soggy fish instead of crispy tacos.
03 -
- Make the slaw 15 minutes before you start frying so the flavors have time to marry and the cabbage softens slightly.
- Keep your batter cold by adding the sparkling water just before you start frying; warm batter won't create those crispy air pockets.