Soy-Free Fried Fish Tacos
Say goodbye to soy-based options and dive into the crispy, mouthwatering world of Soy-Free Fried Fish Tacos. Perfectly seasoned white fish fillets are dipped in a light, airy batter made with sparkling water and fried to crunchy golden perfection. These tacos are served on warm corn tortillas and topped with a vibrant slaw of shredded green cabbage, lime juice, and fresh cilantro, alongside creamy slices of ripe avocado and thinly sliced radishes for a refreshing crunch. Easy to prepare in under 40 minutes, this recipe is ideal for weeknight dinners or festive gatherings. Packed with bold flavors and fresh ingredients, these soy-free tacos are a delicious, family-friendly option that caters to dietary preferences without compromising on taste. Serve them with a squeeze of lime for a zesty finish!
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Recipe Information
Ingredients
- 4 pieces White fish fillets (such as cod or tilapia)
- 1 cup All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Ground black pepper
- 1.5 cups Cold sparkling water
- 2 cups Vegetable oil (for frying)
- 8 pieces Small corn tortillas
- 2 cups Shredded green cabbage
- 2 tablespoons Lime juice
- 0.25 cup Fresh cilantro (chopped)
- 2 pieces Ripe avocados (sliced)
- 4 pieces Radishes (thinly sliced)
- 0.25 teaspoon Salt (for slaw)
- 0.25 teaspoon Freshly cracked black pepper (for slaw)
Instructions
1. In a large mixing bowl, combine the flour, cornstarch, baking powder, salt, paprika, garlic powder, and black pepper.
2. Gradually add the cold sparkling water to the dry ingredients, whisking gently until you reach a smooth batter consistency.
3. Pat the fish fillets dry with paper towels and cut into strips approximately 1 inch wide.
4. Heat the vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C).
5. Dip each fish strip into the batter, ensuring it's completely coated, and then carefully place into the hot oil.
6. Fry the fish in batches to avoid overcrowding, about 3-4 minutes per side, or until golden brown and crispy. Remove and let drain on a paper towel-lined plate.
7. To prepare the slaw, combine shredded cabbage, lime juice, cilantro, salt, and black pepper in a bowl. Toss to mix well.
8. To assemble the tacos, warm the corn tortillas in a dry skillet until pliable.
9. Place a few pieces of fried fish on each tortilla, top with a spoonful of cabbage slaw, sliced avocado, and radish slices.
10. Serve immediately with lime wedges on the side.
Nutrition Facts
Calories |
5917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 529.4 g | 679% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 3768 mg | 164% | |
| Total Carbohydrate | 232.4 g | 85% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 9.9 g | ||
| Protein | 121.1 g | 242% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 403 mg | 31% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3700 mg | 79% | |
*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.
