Crispy Fish Tacos with Cilantro Lime Slaw
Enjoy these crispy fish tacos loaded with flaky white fish, a zesty cilantro lime slaw, and your favorite toppings. They’re perfect for a quick and flavorful weeknight meal!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Fried
- Cuisine: Mexican
Ingredients
Scale
- 1 pound white fish fillets (cod, tilapia, or mahi-mahi), cut into strips
- 1 cup all-purpose flour
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1 cup beer or club soda
- Vegetable oil, for frying
- 1 small head of cabbage, shredded
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon honey
- Salt and pepper to taste
- 12 corn or flour tortillas
- Optional toppings: avocado, salsa, hot sauce, lime wedges
Instructions
- In a shallow dish, combine flour, chili powder, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
- Gradually whisk in beer or club soda until a smooth batter forms.
- Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Dip fish strips into the batter, ensuring they are fully coated.
- Carefully place battered fish into the hot oil, working in batches to avoid overcrowding the skillet.
- Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove fish from oil and place on a wire rack or paper towel-lined plate to drain excess oil.
- In a medium bowl, combine shredded cabbage, mayonnaise, sour cream, cilantro, lime juice, and honey. Season with salt and pepper to taste.
- Warm tortillas according to package instructions.
- Assemble tacos by placing fried fish on tortillas, topping with cilantro lime slaw, and your favorite toppings.
- Serve immediately and enjoy!
Notes
For an extra burst of flavor, try grilling the tortillas before assembling the tacos.