These crispy fish tacos are a delight, featuring golden-brown fish tucked in soft tortillas. Top them off with a cool, creamy slaw for that perfect crunch!
I love how easy these tacos are to whip up. They’re great for a quick dinner or a fun gathering with friends. Just don’t forget the extra lime—it’s a must! 🌮✨
Key Ingredients & Substitutions
White fish fillets: Cod, tilapia, and haddock are perfect choices due to their mild flavor. If you’re looking for a budget-friendly option, try pollock or even shrimp for a twist!
All-purpose flour: This forms the base of the batter. You can swap it for a gluten-free flour blend if needed. Just keep an eye on the consistency!
Cabbage: The slaw combines green and red cabbage for color and crunch. If you’re short on one, feel free to use just one type or try napa cabbage for a milder taste.
Mayonnaise: I recommend using real mayo for creaminess, but Greek yogurt is a healthier substitute. You can also try avocado mayonnaise for a unique flavor.
Tortillas: While corn tortillas are traditional, flour tortillas work well too! If you’re looking for a low-carb option, try lettuce wraps instead.
How Can I Achieve the Crispiest Fish?
Crispy fish is all about the batter and frying technique! Follow these tips for a perfect crunch:
- Ensure your fish is patted dry well; this helps the batter stick!
- Maintain oil temperature around 350°F (175°C). A kitchen thermometer is a great tool here.
- Fry in batches to keep the oil temperature steady—overcrowding cools it down, resulting in soggy fish.
- Let the fried fish drain on paper towels to remove excess oil, keeping them crispy.
With these pointers, your fish tacos will turn out perfectly crispy every time!
How to Make Easy Crispy Fish Tacos With Creamy Slaw
Ingredients You’ll Need:
For the Fish:
- 1 lb white fish fillets (such as cod, tilapia, or haddock), cut into 3-4 inch strips
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cold sparkling water or beer
- Vegetable oil, for frying
For the Creamy Slaw:
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1/2 cup grated carrot
- 1/4 cup mayonnaise
- 2 tablespoons sour cream or plain Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon honey
- Salt and pepper, to taste
To Assemble:
- 8 small corn or flour tortillas
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
How Much Time Will You Need?
This delicious recipe will take about 25 minutes in total—15 minutes for prep and about 10 minutes for cooking! It’s quick and easy, making it perfect for a weeknight dinner.
Step-by-Step Instructions:
1. Prepare the Creamy Slaw:
In a large bowl, mix together the shredded green cabbage, red cabbage, and grated carrot. This crunchy slaw will bring a delicious freshness to your tacos!
2. Make the Dressing:
In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, honey, salt, and pepper. Pour this delicious dressing over the cabbage mixture and toss until everything is nicely coated. Pop it in the fridge to chill until you’re ready to use it.
3. Prepare the Fish Batter:
In a medium bowl, whisk together the flour, paprika, garlic powder, salt, and pepper. Gradually add the cold sparkling water or beer while whisking, until the batter is smooth and thick enough to coat the back of a spoon. This will create that marvelous crispy coating!
4. Fry the Fish:
Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). Pat the fish strips dry with paper towels to ensure they fry well.
Dip each fish strip into the batter, letting any excess drip off, and carefully place them in the hot oil. Fry in batches for about 3-4 minutes, or until they turn golden and crispy. When done, remove the fish from the oil using a slotted spoon and drain on paper towels.
5. Warm the Tortillas:
Warm the tortillas in a dry skillet or in the microwave until they’re nice and pliable. This makes wrapping the tacos easy!
6. Assemble the Tacos:
To put your tacos together, place 2-3 pieces of crispy fish on each tortilla. Top them off with a generous helping of the creamy slaw and add a sprinkle of fresh cilantro leaves for extra flavor.
7. Serve and Enjoy:
Serve your tacos right away with lime wedges on the side for squeezing over the top. Enjoy your delicious crispy fish tacos with creamy slaw!
Can I Use Frozen Fish for This Recipe?
Yes, you can use frozen fish! Just be sure to fully thaw it in the refrigerator overnight or place it in a sealed plastic bag and submerge it in cold water for quick thawing. Pat it dry before dipping it in the batter for best results.
What Other Vegetables Can I Add to the Slaw?
You can customize your slaw with additional veggies like bell peppers, radishes, or even thinly sliced red onion. For a zestier flavor, try adding diced jalapeños or sriracha to the dressing!
How Do I Store Leftover Fish Tacos?
While it’s best to enjoy these tacos fresh, you can store leftover components separately in the refrigerator. Place the fish in an airtight container for up to 2 days. Reheat the fish in an oven or air fryer to retain crispiness before assembling again with fresh tortillas and slaw.
Can I Make the Slaw Ahead of Time?
Absolutely! You can make the creamy slaw a day in advance. Just keep it covered in the refrigerator, and give it a good toss before serving again to redistribute the dressing.
