These vibrant fish tacos are the ultimate coastal comfort food—crispy, golden-battered white fish nestled into soft corn tortillas, layered with crunchy purple cabbage slaw, and generously drizzled with tangy lime crema. Perfectly balanced with acidity and spice, these tacos are a lively combination of flavor and texture.
[cooked-sharing]
Yields4 ServingsPrep Time25 minsCook Time15 minsTotal Time40 mins
For the Fish
400gwhite fish fillets (like cod, tilapia, or haddock), cut into 1” strips
1cupall-purpose flour
½cupcornstarch
1tsppaprika
1tspgarlic powder
½tspchili powder
1tspsalt
1cupcold sparkling water (or beer for extra crispiness)
Vegetable oil, for frying
For the Cabbage Slaw
2cupspurple cabbage, thinly shredded
1small carrot, julienned
2tbspchopped cilantro
Juice of 1 lime
1tbspolive oil
Salt & pepper, to taste
For the Lime Crema
½cupsour cream (or Greek yogurt)
Zest and juice of 1 lime
1clovesmall garlic, grated
Salt, to taste
For Serving
8small corn tortillas
Fresh cilantro
Lime wedges
Jalapeño slices (optional)
Make the Slaw
1
In a mixing bowl, combine shredded cabbage, carrot, cilantro, lime juice, olive oil, and season with salt and pepper.
Toss well and let sit while the rest is prepared to soften slightly.
Make the Lime Crema
2
Mix the sour cream, lime zest and juice, and garlic in a small bowl.
Season with a pinch of salt and set aside.
Prepare the Fish Batter
3
In a large bowl, whisk together flour, cornstarch, paprika, garlic powder, chili powder, and salt.
Add the sparkling water and stir just until combined (do not overmix). The batter should be thick but pourable.
Fry the Fish
4
Heat 2 inches of vegetable oil in a heavy-bottomed skillet to 350°F (175°C).
Dip each piece of fish into the batter and gently place into the oil. Fry in batches for 3–4 minutes or until golden and crispy.
Remove with a slotted spoon and drain on a paper towel–lined plate.
Warm the Tortillas
5
Warm tortillas in a dry skillet or wrap in foil and heat in a low oven.
Assemble the Tacos
6
Place a few strips of crispy fish on each tortilla.
Top with a generous handful of cabbage slaw.
Drizzle with lime crema, garnish with cilantro and optional jalapeño slices.
Serve with lime wedges on the side.
Pairing Ideas
7
Drink: A citrusy Mexican lager, Paloma, or lime agua fresca.
Side: Grilled corn with cotija or avocado-lime salad.
Ingredients
For the Fish
400gwhite fish fillets (like cod, tilapia, or haddock), cut into 1” strips
1cupall-purpose flour
½cupcornstarch
1tsppaprika
1tspgarlic powder
½tspchili powder
1tspsalt
1cupcold sparkling water (or beer for extra crispiness)
Vegetable oil, for frying
For the Cabbage Slaw
2cupspurple cabbage, thinly shredded
1small carrot, julienned
2tbspchopped cilantro
Juice of 1 lime
1tbspolive oil
Salt & pepper, to taste
For the Lime Crema
½cupsour cream (or Greek yogurt)
Zest and juice of 1 lime
1clovesmall garlic, grated
Salt, to taste
For Serving
8small corn tortillas
Fresh cilantro
Lime wedges
Jalapeño slices (optional)
Directions
Make the Slaw
1
In a mixing bowl, combine shredded cabbage, carrot, cilantro, lime juice, olive oil, and season with salt and pepper.
Toss well and let sit while the rest is prepared to soften slightly.
Make the Lime Crema
2
Mix the sour cream, lime zest and juice, and garlic in a small bowl.
Season with a pinch of salt and set aside.
Prepare the Fish Batter
3
In a large bowl, whisk together flour, cornstarch, paprika, garlic powder, chili powder, and salt.
Add the sparkling water and stir just until combined (do not overmix). The batter should be thick but pourable.
Fry the Fish
4
Heat 2 inches of vegetable oil in a heavy-bottomed skillet to 350°F (175°C).
Dip each piece of fish into the batter and gently place into the oil. Fry in batches for 3–4 minutes or until golden and crispy.
Remove with a slotted spoon and drain on a paper towel–lined plate.
Warm the Tortillas
5
Warm tortillas in a dry skillet or wrap in foil and heat in a low oven.
Assemble the Tacos
6
Place a few strips of crispy fish on each tortilla.
Top with a generous handful of cabbage slaw.
Drizzle with lime crema, garnish with cilantro and optional jalapeño slices.
Serve with lime wedges on the side.
Pairing Ideas
7
Drink: A citrusy Mexican lager, Paloma, or lime agua fresca.
Side: Grilled corn with cotija or avocado-lime salad.
