Double Decker Fish Tacos
Crispy, cheesy, and bursting with bold flavors, these Double Decker Fish Tacos deliver a delightful twist on traditional taco night. Tender white fish fillets like cod or tilapia are dipped in a spiced, bubbly club soda batter, fried to golden perfection, and then nestled into a unique two-layer taco shell—featuring a melted cheddar-coated flour tortilla hugged around a crunchy corn tortilla. Topped with vibrant shredded cabbage, zesty lime sour cream, fresh cilantro, and optional jalapeño heat, these tacos offer the perfect balance of textures and flavors in every bite. Ideal for quick dinners or Taco Tuesday gatherings, this easy fish taco recipe is ready in just 35 minutes and sure to impress with its irresistible layers and fresh ingredients.
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Recipe Information
Ingredients
- 1 lb white fish fillets (e.g., cod or tilapia)
- 8 corn tortillas
- 8 flour tortillas (medium size)
- 1 cup cheddar cheese, shredded
- 0.5 cup all-purpose flour
- 2 tbsp cornstarch
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 0.75 cup club soda
- 2 cups vegetable oil (for frying)
- 2 cups cabbage, finely shredded
- 0.5 cup sour cream
- 2 tbsp lime juice
- 0.25 cup cilantro, chopped
- 1 jalapeño, thinly sliced
- 2 tbsp hot sauce (optional)
Instructions
1. Prepare the fish: Cut the white fish fillets into finger-sized strips and pat them dry with paper towels.
2. Make the batter: In a medium bowl, combine the flour, cornstarch, chili powder, paprika, garlic powder, salt, and black pepper. Gradually whisk in the club soda until you have a smooth batter.
3. Heat the oil: In a large skillet or deep fryer, heat the vegetable oil to 350°F (175°C).
4. Fry the fish: Dip each fish strip into the batter, letting the excess drip off, and carefully place it into the hot oil. Fry in batches for 3–4 minutes, or until golden brown and cooked through. Remove and drain on a plate lined with paper towels.
5. Assemble the double-decker tortillas: Sprinkle a layer of shredded cheddar cheese on each flour tortilla. Warm the tortillas in a dry skillet or the microwave until the cheese is melted. Press a corn tortilla on top of each flour tortilla to create the double-decker shell.
6. Prepare the toppings: In a small bowl, mix the sour cream, lime juice, and hot sauce (if using) to create a zesty sauce. Set aside. Lay out the shredded cabbage, cilantro, and jalapeño slices for toppings.
7. Build the tacos: Add a few strips of fried fish to each double-decker shell. Top with shredded cabbage, cilantro, and a drizzle of the sour cream sauce. Garnish with jalapeño slices for extra heat.
8. Serve immediately: Squeeze additional lime juice over the tacos before serving, if desired.
Nutrition Facts
Calories |
1894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.9 g | 187% | |
| Saturated Fat | 29.7 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1588 mg | 69% | |
| Total Carbohydrate | 120.9 g | 44% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 8.1 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 472 mg | 36% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 863 mg | 18% | |
*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.
