Crispy Fish Tacos Cabbage Slaw (Printable)
Golden fried fish with fresh cabbage slaw and tangy crema in warm tortillas, perfect for a flavorful meal.
# What You'll Need:
→ For the Fish
01 - 1 lb white fish fillets (cod, tilapia, or haddock), cut into strips
02 - 1 cup all-purpose flour
03 - 1 tsp baking powder
04 - ½ tsp salt
05 - ¼ tsp black pepper
06 - 1 tsp paprika
07 - ½ cup cold sparkling water
08 - 1 large egg
09 - Vegetable oil, for frying
→ For the Cabbage Slaw
10 - 2 cups finely shredded green cabbage
11 - 1 cup finely shredded red cabbage
12 - ½ cup grated carrot
13 - 2 tbsp fresh cilantro, chopped
14 - 2 tbsp mayonnaise
15 - 1 tbsp lime juice
16 - ½ tsp salt
17 - ¼ tsp black pepper
→ For the Crema
18 - ½ cup sour cream
19 - 2 tbsp mayonnaise
20 - 1 tbsp lime juice
21 - ½ tsp garlic powder
22 - Pinch of salt
→ For Serving
23 - 8 small corn or flour tortillas, warmed
24 - Lime wedges
25 - Fresh cilantro leaves
# How To Make It:
01 - Combine green and red cabbage, carrot, and cilantro in a large bowl. Whisk mayonnaise, lime juice, salt, and pepper in a small bowl. Pour dressing over vegetables and toss thoroughly. Refrigerate until assembly.
02 - Mix sour cream, mayonnaise, lime juice, garlic powder, and salt in a small bowl until smooth. Set aside at room temperature.
03 - Pat fish fillets dry with paper towels. Whisk flour, baking powder, salt, pepper, and paprika in a medium bowl. Beat egg with sparkling water in another bowl, then pour into dry ingredients. Whisk until just combined—batter should remain slightly lumpy.
04 - Heat 1 inch oil in a deep skillet over medium-high heat to 350°F. Dip fish strips into batter, allowing excess to drip off, then carefully lower into hot oil. Fry in batches for 3–4 minutes, turning once, until golden brown and crispy. Transfer to paper towels to drain.
05 - Place crispy fish strips in warm tortillas. Top generously with cabbage slaw and drizzle with crema. Garnish with fresh cilantro leaves and serve immediately with lime wedges on the side.
# Expert Hints:
01 -
- The crunch from the battered fish against the cool slaw is absolutely addictive
- Everything comes together in under an hour, and the components can be prepped ahead
02 -
- Hot oil splatters more than you expect, so keep a splatter guard handy
- The slaw needs at least 15 minutes in the fridge for the flavors to meld properly
03 -
- Use a kitchen thermometer to maintain oil temperature between 350°F and 375°F
- Let fried fish rest on a wire rack instead of paper towels to stay crispier longer