Description
These crispy and flavorful Fish Tacos feature perfectly fried white fish coated in a seasoned beer batter, topped with a refreshing cabbage slaw and a creamy, zesty cilantro-lime crema. Quick to prepare and ready in just 35 minutes, they offer a delightful combination of textures and vibrant flavors perfect for a satisfying weeknight meal or casual gathering.
Ingredients
Scale
Fish and Batter
- 1 pound white fish (cod, snapper, or halibut)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour (for dredging)
- 1 1/2 cups all-purpose flour (for batter)
- 1 large egg
- 1/4 cup cornstarch
- 1 tablespoon paprika
- 2 teaspoons salt
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 14 ounces beer or sparkling water
- Oil for frying
Slaw
- 1/2 cup shredded red cabbage
- 1/2 cup shredded green cabbage
- 1/2 cup diced tomatoes
- 1/2 cup diced white onion
- 2 small diced jalapenos
- 1/4 cup chopped cilantro
- Juice of 1/2 lime
- 2 tablespoons sour cream
- 2 teaspoons salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
Cilantro-Lime Crema
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1/4 cup ketchup or sriracha
- Juice of 1/2 lime
- 2 teaspoons salt
- 1 teaspoon black pepper
Additional
- Tortillas (corn or flour, as preferred)
Instructions
- Prepare the slaw: In a bowl, combine shredded red cabbage, shredded green cabbage, diced tomatoes, diced white onion, diced jalapenos, chopped cilantro, sour cream, lime juice, salt, sugar, and pepper. Toss everything together until well mixed, then refrigerate to let the flavors meld while you prepare other components.
- Prepare the crema: In a blender or food processor, blend together mayonnaise, sour cream, chopped cilantro, ketchup (or sriracha), lime juice, salt, and black pepper until smooth and creamy. Set aside.
- Prepare the fish: Cut the white fish into small, bite-sized pieces. Season them evenly with salt and pepper to ensure flavor throughout.
- Make the batter: In a mixing bowl, whisk together 1 1/2 cups all-purpose flour, cornstarch, paprika, salt, onion powder, garlic powder, black pepper, the egg, and beer (or sparkling water). Whisk until the batter is smooth and lump-free, ready for dipping.
- Coat the fish: Dip each seasoned fish piece first into 1 cup of all-purpose flour to lightly coat them, then immediately dip into the prepared batter, ensuring each piece is fully covered.
- Fry the fish: Heat oil in a skillet over medium-high heat until hot enough for frying. Carefully place the battered fish pieces into the oil and fry them for about 2 to 3 minutes per side, or until golden brown and crispy. Remove the fish with a slotted spoon and drain on paper towels to remove excess oil.
- Warm the tortillas: Using the same skillet or a griddle, warm the tortillas for a few seconds on each side until pliable and slightly toasted.
- Assemble the tacos: On each warm tortilla, spread a generous layer of the cilantro-lime crema, top with a scoop of the prepared slaw, then add several pieces of crispy fried fish. Add extra crema if desired for more flavor and creaminess.
- Serve immediately: Serve the fish tacos fresh and enjoy their delicious combination of crispy, tangy, and creamy flavors.
Notes
- For a spicier crema, use sriracha instead of ketchup.
- Make sure the oil is hot enough before frying to achieve a crispy coating without absorbing excess oil.
- Use fresh fish for the best texture and flavor.
- Beer in the batter helps create a light, airy crust, but sparkling water is a good non-alcoholic alternative.
- Store leftover slaw and crema separately in airtight containers in the refrigerator for up to 2 days.
