Crispy Fish Tacos with Cabbage Slaw
Ingredients
- 1 1/2 lbs white fish fillets (cod or tilapia)
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3/4 cup cold sparkling water or cold beer
- Vegetable oil for frying (about 1 inch depth)
- 2 cups green cabbage, thinly sliced
- 1/2 cup purple cabbage, thinly sliced
- 2 tbsp mayonnaise
- 1 tbsp sour cream
- 1 tbsp fresh lime juice
- 1 tsp apple cider vinegar
- 1/2 tsp honey
- Salt and pepper to taste
- 8 small flour or corn tortillas
- 1 avocado, sliced
- Fresh cilantro (optional)
- Lime wedges for serving
- Hot sauce (optional)
Instructions
- Make the slaw first by tossing green and purple cabbage together. Whisk mayo, sour cream, lime juice, vinegar, honey, salt, and pepper in a small bowl, then pour over cabbage and toss to coat. Refrigerate while you prepare the fish.
- Pat fish fillets completely dry with paper towels. Cut into strips roughly 3 inches long and 1 inch wide.
- Whisk flour, cornstarch, smoked paprika, garlic powder, cumin, salt, and pepper in a bowl. Add cold sparkling water or beer and stir just until combined — lumpy batter is fine. Keep cold.
- Pour about 1 inch of vegetable oil into a heavy skillet. Heat over medium-high until it reaches 350°F. Test by dropping a small amount of batter in — it should sizzle immediately and float.
- Dip each fish strip into the batter, let excess drip off, then lower gently into the hot oil. Fry in batches of 3 to 4 pieces for 3 to 4 minutes, turning once, until golden and crispy. Transfer to a wire rack or paper towel-lined plate.
- Warm tortillas directly over a gas flame for 20 seconds per side or heat in a dry skillet.
- Build tacos with crispy fish, cabbage slaw, avocado slices, fresh cilantro, a squeeze of lime, and hot sauce if desired. Serve immediately.
Notes
Always pat your fish completely dry before battering — wet fish causes the batter to slide off and prevents crisping. Cold batter is equally important; keep it chilled right up until frying.