Crispy Fish Tacos
Elevate your Taco Tuesday with these irresistible Crispy Fish Tacos! This recipe combines tender, golden-fried fish fillets in a light and airy batter made with cold sparkling water for an extra-crunchy texture. Topped with a vibrant, tangy slaw of shredded red cabbage, carrots, cilantro, and a zesty lime-mayo dressing, these tacos strike the perfect balance of flavors and textures. Wrapped in warm tortillas and finished with a squeeze of fresh lime, they’re a crowd-pleaser for any occasion. Whether you’re hosting a dinner party or whipping up a casual family meal, these quick and easy fish tacos are guaranteed to make a splash. Perfectly crispy, loaded with flavor, and oh-so-satisfying—this is your new favorite way to enjoy seafood!
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Recipe Information
Ingredients
- 450 grams White fish fillets (cod, tilapia, or haddock)
- 120 grams All-purpose flour
- 30 grams Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 250 milliliters Cold sparkling water
- 1000 milliliters Vegetable oil (for frying)
- 8 pieces Small corn or flour tortillas
- 150 grams Red cabbage (shredded)
- 1 medium Carrot (shredded)
- 2 tablespoons Fresh cilantro (chopped)
- 2 tablespoons Lime juice
- 60 grams Mayonnaise
- 1 teaspoon Sriracha or hot sauce (optional)
- 4 pieces Lime wedges (for serving)
Instructions
Cut the white fish fillets into 8 equal portions for the tacos and pat them dry with paper towels.
In a medium bowl, mix together the all-purpose flour, cornstarch, baking powder, salt, pepper, garlic powder, and paprika.
Gradually whisk in the cold sparkling water until you achieve a smooth batter. Set aside.
Heat the vegetable oil in a heavy-bottomed pot or deep skillet to 180°C (350°F). Use a thermometer for accuracy.
Dip each fish portion into the batter, ensuring it is fully coated, and carefully place it into the hot oil. Fry 2-3 pieces at a time to avoid overcrowding the pan.
Fry the fish for 3-4 minutes each, or until golden brown and crispy, flipping halfway through cooking. Remove with a slotted spoon and drain on a plate lined with paper towels. Repeat until all fish portions are fried.
While the fish is frying, prepare the slaw by combining the shredded red cabbage, shredded carrot, cilantro, lime juice, mayonnaise, and Sriracha (if using) in a bowl. Mix well and season with salt to taste.
Warm the tortillas on a dry skillet or by wrapping them in aluminum foil and heating them in the oven for a few minutes.
Assemble the tacos by placing a portion of crispy fried fish in each tortilla. Top with the prepared slaw and serve with lime wedges on the side.
Nutrition Facts
Calories |
2648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.9 g | 341% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 855 mg | 37% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 4.6 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 108 mg | 8% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 686 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
