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.

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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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.

Notes

Use a wire rack instead of paper towels to keep fried fish crispy.

Prepare the slaw and sauce in advance to save time.

Swap fish with shrimp or tofu for variations.

Add chipotle to the sauce for a smoky twist.

Store leftovers separately to maintain texture.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 2 tacos
Calories: 490
Sugar: 6g
Sodium: 520mg
Fat: 28g
Saturated Fat: 6g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 20g
Cholesterol: 55mg