Crispy Fish Tacos Cabbage Slaw (Printable)
Golden fish fillets in warm tortillas with zesty cabbage slaw and lime crema, perfect for a fresh crowd-pleaser.
# What You'll Need:
→ For the Fish
01 - 1 lb white fish fillets (cod, tilapia, or haddock), cut into strips
02 - 1 cup all-purpose flour
03 - 1 tsp baking powder
04 - ½ tsp salt
05 - ¼ tsp black pepper
06 - 1 tsp paprika
07 - ½ cup cold sparkling water
08 - 1 large egg
09 - Vegetable oil, for frying
→ For the Cabbage Slaw
10 - 2 cups finely shredded green cabbage
11 - 1 cup finely shredded red cabbage
12 - ½ cup grated carrot
13 - 2 tbsp fresh cilantro, chopped
14 - 2 tbsp mayonnaise
15 - 1 tbsp lime juice
16 - ½ tsp salt
17 - ¼ tsp black pepper
→ For the Crema
18 - ½ cup sour cream
19 - 2 tbsp mayonnaise
20 - 1 tbsp lime juice
21 - ½ tsp garlic powder
22 - Pinch of salt
→ For Serving
23 - 8 small corn or flour tortillas, warmed
24 - Lime wedges
25 - Fresh cilantro leaves
# How-to Steps:
01 - Combine green and red cabbage, carrot, and cilantro in a large bowl. Whisk together mayonnaise, lime juice, salt, and pepper in a small bowl. Pour dressing over vegetables and toss well. Refrigerate until ready to use.
02 - Mix sour cream, mayonnaise, lime juice, garlic powder, and salt in a small bowl until smooth. Set aside.
03 - Pat fish fillets dry with paper towels. Whisk flour, baking powder, salt, pepper, and paprika in a medium bowl. Beat egg with sparkling water in another bowl. Pour wet ingredients into dry and whisk until just combined.
04 - Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat to 350°F. Dip fish strips into batter, letting excess drip off, then carefully lower into hot oil. Fry in batches for 3 to 4 minutes, turning once, until golden and crispy. Drain on paper towels.
05 - Place crispy fish in warmed tortillas. Top with cabbage slaw and drizzle with crema. Garnish with fresh cilantro and serve with lime wedges.
# Expert Pointers:
01 -
- The crispy fish stays impossibly light while the cold slaw brings this perfect crunch that makes every bite interesting
- Everything comes together in about 40 minutes but tastes like something from a beachside taco stand
02 -
- Cold sparkling water in the batter is not optional because it creates that restaurant quality crunch
- Do not overcrowd the pan because dropping the oil temperature makes the fish soggy
- Patting the fish completely dry before battering is the step most people skip but it makes the biggest difference
03 -
- Save extra slaw for the next day because it makes an incredible side dish for anything grilled
- If you want extra spice, a dash of hot sauce in the crema is the best place for it