Name: Crispy Fish Tacos with Cilantro Lime Slaw
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Mexican-Inspired
Ingredients: 1 lb white fish fillets (cod or tilapia); ½ cup all-purpose flour; ½ cup cornstarch; 1 teaspoon paprika; ½ teaspoon garlic powder; ½ teaspoon salt; ½ teaspoon black pepper; ¾ cup cold sparkling water; Vegetable oil, for frying; 2 cups shredded green cabbage; 1 cup shredded purple cabbage; ¼ cup chopped fresh cilantro; Juice of 1 lime; 2 tablespoons mayonnaise (for slaw); 1 tablespoon honey; Salt and pepper, to taste; ½ cup sour cream; 2 tablespoons mayonnaise (for sauce); 1 tablespoon lime juice; ½ teaspoon garlic powder (for sauce); ¼ teaspoon cumin; Salt, to taste (for sauce); 8 small corn or flour tortillas; Lime wedges, for serving; Extra chopped cilantro, for garnish; Optional toppings: avocado slices, pickled red onions, hot sauce

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Crispy Fish Tacos with Cilantro Lime Slaw a golden, crispy fish tucked inside warm tortillas, topped with a fresh, zesty cilantro lime slaw and a creamy, tangy sauce — these tacos bring a perfect balance of crunchy, creamy, and bright flavors to my table. It's a fun, casual dish that feels special enough for a dinner party but is easy enough to whip up on a weeknight.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Fish:

1 lb white fish fillets (cod or tilapia)

½ cup all-purpose flour

½ cup cornstarch

1 teaspoon paprika

½ teaspoon garlic powder

½ teaspoon salt

½ teaspoon black pepper

¾ cup cold sparkling water

Vegetable oil, for frying

For the Cilantro Lime Slaw:

2 cups shredded green cabbage

1 cup shredded purple cabbage

¼ cup chopped fresh cilantro

Juice of 1 lime

2 tablespoons mayonnaise (for slaw)

1 tablespoon honey

Salt and pepper, to taste

For the Sauce:

½ cup sour cream

2 tablespoons mayonnaise (for sauce)

1 tablespoon lime juice

½ teaspoon garlic powder (for sauce)

¼ teaspoon cumin

Salt, to taste (for sauce)

To Assemble:

8 small corn or flour tortillas

Lime wedges, for serving

Extra chopped cilantro, for garnish

Optional toppings: avocado slices, pickled red onions, hot sauce

Directions

Make the Slaw: I mix the shredded green and purple cabbage with chopped cilantro, lime juice, mayonnaise, and honey. I season it with salt and pepper, toss it well, and refrigerate it while I prep the rest.

Make the Sauce: I whisk together sour cream, mayonnaise, lime juice, garlic powder, cumin, and a pinch of salt. I chill it to let the flavors meld.

Prepare the Fish: After patting the fish dry, I cut it into taco-sized strips. I whisk the flour, cornstarch, paprika, garlic powder, salt, and pepper in a bowl, then add the cold sparkling water to make a smooth batter. I heat oil in a skillet to 350°F, dip the fish strips in the batter, and fry them in batches for about 2–3 minutes per side until golden. I let them drain on paper towels.

Warm the Tortillas: I lightly toast each tortilla on a dry skillet or open flame until warm and flexible.

Assemble the Tacos: I place a few crispy fish pieces in each tortilla, top with a handful of slaw, a drizzle of sauce, and finish with garnishes like cilantro, avocado, or hot sauce.

Servings and timing

This recipe makes 4 servings, with 2 tacos per person.

Prep time: 25 minutes

Cook time: 15 minutes

Total time: 40 minutes

Calories: Around 490 kcal per serving

Variations

I like to switch things up by using shrimp or even tofu for a vegetarian version. Sometimes I add a bit of chipotle to the sauce for smoky heat or toss some mango into the slaw for a tropical twist. If I want a lighter version, I bake the fish instead of frying it. For a low-carb option, I serve the toppings over a bed of lettuce instead of tortillas.

Storage/Reheating

I store leftover fish in an airtight container in the fridge for up to 2 days. I reheat it in a 375°F oven or air fryer to help it stay crispy. The slaw and sauce also keep in the fridge for about 2 days, but I keep them separate from the fish to avoid sogginess. I don’t recommend microwaving the fish, since it tends to lose its crisp texture.

FAQs

How do I keep the fish crispy after frying?

I place the fried fish on a wire rack instead of paper towels to avoid steaming. This keeps the coating crisp while it cools slightly.

Can I make the batter ahead of time?

I prefer making the batter fresh right before frying to keep it bubbly and light. The sparkling water helps create that crispy coating, and it loses its effect if it sits too long.

What kind of fish works best for tacos?

I like using mild, flaky white fish like cod, tilapia, or haddock. They hold up well to frying and take on the flavors of the seasoning beautifully.

Can I bake the fish instead of frying?

Yes, I coat the fish in the batter and bake it at 425°F on a greased baking sheet for about 12–15 minutes, flipping halfway through. It won’t be quite as crispy, but it’s still delicious.

What’s the best way to warm tortillas?

I like to warm them on a dry skillet for about 30 seconds per side or directly over a gas flame using tongs for a charred edge and extra flavor.

Conclusion

These crispy fish tacos with cilantro lime slaw are a total win when I want something fresh, flavorful, and fun to eat. The balance of textures and the zesty, creamy elements make them a favorite in my kitchen. Whether I’m cooking for guests or just craving something satisfying, this recipe always delivers.

Recipe:

Crispy Fish Tacos with Cilantro Lime Slaw

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 servings (2 tacos per person)
Diet: Halal

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Description

Golden, crispy fish tucked in warm tortillas, topped with a zesty cilantro lime slaw and a tangy creamy sauce, delivering a perfect blend of textures and fresh flavors.

Instructions

Make the slaw: In a bowl, mix green and purple cabbage, cilantro, lime juice, mayonnaise, and honey. Season with salt and pepper. Refrigerate.
Make the sauce: Whisk sour cream, mayonnaise, lime juice, garlic powder, cumin, and salt. Chill.
Prepare the fish: Pat fish dry and cut into strips. In a bowl, mix flour, cornstarch, paprika, garlic powder, salt, and pepper. Add sparkling water to make a smooth batter.
Heat oil in a skillet to 350°F. Dip fish in batter and fry for 2–3 minutes per side until golden. Drain on a wire rack.
Warm tortillas on a dry skillet or flame until soft and pliable.
Assemble tacos: Place fish in each tortilla, top with slaw, drizzle with sauce, and garnish as desired.