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Crispy Fish Tacos

These Crispy Fish Tacos are golden, crunchy, and packed with flavor, topped with a zesty slaw and drizzled with a creamy lime sauce. Perfect for taco night or a casual seafood feast!
Course Main Course
Cuisine American, Mexican
Keyword Beer-Battered Fish Tacos, Crispy Fish Tacos, Easy Seafood Tacos
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 tacos
Calories 225kcal
Author Creator Child
Cost $15

Equipment

  • Mixing bowls
  • Deep skillet or frying pan
  • Tongs
  • Paper towels

Ingredients

For the Crispy Fish:

  • 1 lb white fish (cod, tilapia, or halibut)
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • 1 cup cold sparkling water (or beer for beer-battered fish)
  • Vegetable oil for frying

For the Slaw:

  • 2 cups shredded cabbage green or purple
  • ¼ cup mayonnaise
  • 1 tbsp lime juice
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp chopped cilantro optional

For the Lime Crema:

  • ½ cup sour cream or Greek yogurt
  • 1 tbsp lime juice
  • ½ tsp garlic powder
  • ½ tsp salt
  • 1 tsp hot sauce optional

For Assembling the Tacos:

  • 8 small corn or flour tortillas
  • 1 avocado sliced
  • ½ cup crumbled queso fresco or cotija cheese optional
  • Lime wedges for serving

Instructions

Prepare the Slaw:

  • In a bowl, mix shredded cabbage, mayo, lime juice, salt, pepper, and cilantro.
  • Set aside to marinate while preparing the fish.

Make the Lime Crema:

  • Whisk together sour cream, lime juice, garlic powder, salt, and hot sauce in a small bowl. Refrigerate until serving.

Prepare the Batter:

  • In a mixing bowl, whisk together flour, cornstarch, baking powder, salt, pepper, paprika, and garlic powder.
  • Gradually add sparkling water (or beer), whisking until smooth.

Fry the Fish:

  • Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C).
  • Pat the fish fillets dry, dip them into the batter, and carefully place them in the hot oil.
  • Fry for 3-4 minutes per side, until golden brown and crispy.
  • Transfer to a paper towel-lined plate.

Assemble the Tacos:

  • Warm the tortillas on a dry skillet for 30 seconds per side.
  • Place a piece of crispy fish in each tortilla.
  • Top with slaw, sliced avocado, crumbled cheese, and a drizzle of lime crema.
  • Serve immediately with lime wedges.

Notes

Storage: Best enjoyed fresh, but leftovers can be stored in the fridge for 1 day and reheated in an oven at 350°F (175°C) for crispiness.
Substitutions:
  • Use shrimp instead of fish for a variation.
  • Swap the batter for panko breadcrumbs for a different texture.
  • Add mango salsa for extra sweetness.