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.
4 servings