Crispy Fish Tacos
Delicious and crunchy crispy fish tacos made with battered white fish fillets, fresh cabbage slaw, and a creamy lime sauce, all wrapped in warm corn tortillas.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cold sparkling water
1 pound white fish fillets (such as cod or tilapia), cut into 3-inch pieces
1 cup vegetable oil, for frying
8 small corn tortillas
2 cups shredded green cabbage
1/4 cup chopped fresh cilantro
1/4 cup mayonnaise
2 tablespoons sour cream
1 tablespoon fresh lime juice
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper
1 lime, cut into wedges, for serving
Instructions
In a medium bowl, whisk together the all-purpose flour, baking powder, paprika, garlic powder, salt, and black pepper.
Slowly pour in the cold sparkling water while whisking until the batter is smooth and slightly thickened. Set aside.
Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
Dip each piece of fish into the batter, allowing excess to drip off, then carefully place into the hot oil. Fry the fish in batches for 3 to 4 minutes per side, or until golden brown and crispy. Remove the fish and drain on paper towels.
In a small bowl, combine the mayonnaise, sour cream, lime juice, honey, salt, and black pepper. Mix well to make the creamy lime sauce.
Warm the corn tortillas in a dry skillet or microwave until pliable.
To assemble each taco, place a few pieces of crispy fish on a tortilla, top with shredded cabbage, a drizzle of creamy lime sauce, and sprinkle with chopped cilantro.
Serve the tacos immediately with lime wedges on the side.