Dairy-Free Fried Fish Tacos
Dive into a fiesta of flavor with these Dairy-Free Fried Fish Tacos, a crispy, zesty twist on the classic taco recipe that’s perfect for those avoiding dairy. Featuring golden-battered white fish fillets fried to crunchy perfection, these tacos are paired with a vibrant cabbage slaw infused with lime, cilantro, and a hint of jalapeño for a refreshing kick. Corn tortillas bring authentic warmth, while creamy avocado slices and tangy lime juice provide the perfect finishing touches. With simple ingredients like sparkling water for an extra-light batter and smoky paprika for a boost of flavor, this recipe is quick to make and family-friendly. Serve these tacos hot and fresh, making them an irresistible dairy-free delight for taco night!
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Recipe Information
Ingredients
- 1 pound white fish fillets (cod or tilapia)
- 8 pieces corn tortillas
- 1 cup all-purpose flour
- 0.5 cup cornmeal
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 1 cup sparkling water
- 2 cups vegetable oil (for frying)
- 2 cups shredded cabbage
- 1 large lime, juiced
- 0.25 cup cilantro, chopped
- 1 large avocado, sliced
- 1 small jalapeño, finely chopped
- 0.25 cup red onion, thinly sliced
Instructions
Start by preparing the slaw. In a medium bowl, combine the shredded cabbage, lime juice, chopped cilantro, finely chopped jalapeño, and thinly sliced red onion. Toss well to combine and set aside to marinate as you prepare the fish.
Pat the fish fillets dry with paper towels and cut them into strips about 1 inch wide and 3-4 inches long.
In a shallow bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, ground black pepper, garlic powder, and smoked paprika. Gradually add the sparkling water, whisking until a smooth batter forms.
Heat the vegetable oil in a deep skillet or frying pan over medium-high heat until it's hot but not smoking. You can test the readiness by dropping a small amount of batter into the oil; it should sizzle and start to turn golden quickly.
Dip each piece of fish into the batter, allowing any excess to drip off, then carefully place them into the hot oil. Fry the fish in batches to avoid overcrowding, cooking each batch for about 3-4 minutes per side or until crispy and golden brown.
Transfer the fried fish to a plate lined with paper towels to drain off any excess oil.
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until they're pliable.
To assemble the tacos, place a few pieces of fried fish onto each warm tortilla. Top with a generous amount of the cabbage slaw, and add slices of avocado on top.
Serve the fish tacos immediately, garnished with additional lime wedges and cilantro if desired.
Nutrition Facts
Calories |
6200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 525.5 g | 674% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 2859 mg | 124% | |
| Total Carbohydrate | 304.5 g | 111% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 11.5 g | ||
| Protein | 129.2 g | 258% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 409 mg | 31% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3599 mg | 77% | |
*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.
