Description
These crispy fish tacos are light, satisfying, and bursting with bold flavors. A golden fried fish fillet nestled inside a warm tortilla with tangy slaw and a creamy chipotle sauce—what more could you want? Whether you’re hosting a dinner party or craving a coastal escape on a Tuesday night, these tacos are an easy way to bring big flavor to the table. Every element can be prepped ahead, and they’re endlessly customizable. Once you try them, they’ll be on your regular dinner rotation for sure.
Ingredients
1 .For the fish:
- 1 lb white fish fillets (cod, tilapia, or halibut)
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp cumin
- Salt and black pepper to taste
- 1 cup club soda
- Oil for frying
2 .For the slaw:
- 2 cups green cabbage, shredded
- ½ cup purple cabbage (optional)
- 1 carrot, julienned
- 2 tbsp chopped cilantro
- 1 tbsp lime juice
- ½ tsp salt
- 1 tsp honey
3 .For the chipotle sauce:
- ⅓ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 1 tbsp lime juice
- 1 chipotle pepper in adobo, minced
- ¼ tsp garlic powder
- Salt to taste
4 .For serving:
- 8 small corn or flour tortillas
- Fresh cilantro, lime wedges, avocado slices (optional)
Instructions
- Make the slaw: Toss cabbage, carrots, cilantro, lime juice, honey, and salt. Set aside.
- Whisk together the chipotle sauce ingredients in a bowl. Chill until ready to use.
- Mix flour, cornstarch, spices, and club soda in a bowl to create a batter.
- Heat oil in a deep skillet to 350°F.
- Pat fish dry, cut into pieces, and dip in batter. Fry until golden, about 3–4 mins per side.
- Warm tortillas in a skillet or microwave.
- Assemble: Spread sauce on tortilla, add slaw, top with fish and garnishes.
Notes
- Always fry in batches to keep oil temperature steady.
- Use a wire rack to keep the fish crispy while cooking the rest.
- Add extra lime juice to the slaw if making in advance to keep it bright and fresh.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mexican-American