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Crispy Fish Tacos with Zesty Cilantro Lime Slaw

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These crispy fish tacos feature a light, crunchy batter paired with a fresh and tangy cilantro lime slaw, perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1 to 1.5 pounds white fish fillets (cod, tilapia, or haddock), skin removed and cut into taco-sized pieces
  • 1 cup all-purpose flour (120g)
  • 2 tablespoons cornstarch
  • 1 cup cold sparkling water (240ml)
  • Salt and pepper, to taste
  • About 2 cups vegetable or canola oil (480ml) for frying
  • 3 cups finely shredded green cabbage (240g)
  • 1 cup shredded carrots (120g)
  • ½ cup chopped fresh cilantro (about 10g)
  • 2 tablespoons freshly squeezed lime juice (30ml)
  • ¼ cup Greek yogurt (60g)
  • 1 tablespoon honey or agave nectar (15ml)
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste
  • 8–10 small corn or flour tortillas
  • Optional extras: avocado slices, pickled jalapeños, hot sauce, lime wedges

Instructions

  1. Prep the slaw: In a large bowl, combine shredded cabbage, shredded carrots, and chopped cilantro. In a small bowl, whisk together lime juice, Greek yogurt, honey, garlic powder, salt, and pepper until smooth. Pour over the veggies and toss until evenly coated. Set aside to marinate for about 10 minutes.
  2. Make the batter: In a clean bowl, mix the flour, cornstarch, a pinch of salt, and pepper. Slowly whisk in cold sparkling water until smooth but thick enough to coat the back of a spoon. Keep chilled until ready to fry.
  3. Prepare the fish: Pat fish pieces dry with paper towels. Season lightly with salt and pepper.
  4. Heat the oil: Pour vegetable oil into a frying pan or Dutch oven to about 2 inches deep. Heat to 350°F (175°C).
  5. Fry the fish: Dip each fish piece into the batter, letting excess drip off, then carefully lower into hot oil. Fry in batches for about 3-4 minutes per side until golden brown and crispy. Fish should flake easily.
  6. Drain and rest: Place fried fish on a wire rack to drain excess oil and keep crispy.
  7. Warm the tortillas: Heat tortillas on a dry skillet or over a low flame for about 30 seconds per side.
  8. Assemble the tacos: Place fish pieces on each tortilla, top with cilantro lime slaw, and add optional avocado slices or jalapeños. Squeeze fresh lime over the top.

Notes

Keep the batter cold for extra crunch. Do not overcrowd the pan to maintain oil temperature. Pat fish dry before battering. Use a thermometer to maintain oil at 350°F. Rest fried fish on a wire rack to keep crispy. Slaw tastes better after marinating 10-15 minutes. For gluten-free, substitute flour and tortillas accordingly. For dairy-free, use coconut yogurt or vegan mayo in slaw.

Nutrition

Keywords: crispy fish tacos, cilantro lime slaw, fish tacos recipe, easy fish tacos, homemade tacos, zesty slaw, quick dinner, seafood tacos

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