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.
-
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.
-
Mix the sour cream, lime zest and juice, and garlic in a small bowl.
-
Season with a pinch of salt and set aside.
-
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.
-
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 tortillas in a dry skillet or wrap in foil and heat in a low oven.
-
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.
-
Drink: A citrusy Mexican lager, Paloma, or lime agua fresca.
-
Side: Grilled corn with cotija or avocado-lime salad.
Ingredients
Directions
-
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.
-
Mix the sour cream, lime zest and juice, and garlic in a small bowl.
-
Season with a pinch of salt and set aside.
-
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.
-
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 tortillas in a dry skillet or wrap in foil and heat in a low oven.
-
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.
-
Drink: A citrusy Mexican lager, Paloma, or lime agua fresca.
-
Side: Grilled corn with cotija or avocado-lime salad.