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Crispy fish tacos served with cilantro lime slaw on a plate
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Crispy Fish Tacos with Cilantro Lime Slaw

Delightful crispy fish tacos paired with zesty cilantro lime slaw, perfect for a quick weeknight dinner or casual gatherings.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dinner, Main Course
Cuisine: Mexican, Seafood
Keyword: Cilantro Lime Slaw, Crispy Fish, Fish Tacos, Quick Dinner, Taco Night
Servings: 4 tacos
Calories: 480kcal

Ingredients

For the Fish

  • 1 lb white fish fillets (such as tilapia or cod) Tender, flaky fish that holds up beautifully when fried.
  • 1/2 tsp garlic powder Adds savory depth to the fish batter.
  • 1/2 tsp black pepper Provides a hint of warmth and spice.
  • 3/4 cup cold sparkling water Gives the batter a light, airy texture.
  • 1/2 tsp salt Enhances the flavors of the dish.
  • 1/2 cup cornstarch For extra crispiness in the batter.
  • 1/2 cup all-purpose flour A classic base for the batter.
  • 1 tsp paprika Infuses subtle smokiness and vibrant color.
  • Vegetable oil, for frying Ensures the fish achieves that perfect golden-brown crust.

For the Slaw

  • 2 cups shredded green cabbage Provides crunch and freshness.
  • 1/4 cup chopped fresh cilantro Adds burst of flavor and aroma.
  • 2 tbsp mayonnaise Contributes creaminess to the slaw.
  • 1 Juice of 1 lime Brightens the dish with citrusy zing.
  • Salt and pepper, to taste To season the slaw.
  • 1 cup shredded purple cabbage For color and extra texture.
  • 1 tbsp honey A touch of sweetness to contrast the tanginess.

For the Sauce

  • 1/2 cup sour cream Creamy and cool, perfect for the sauce.
  • 1/4 tsp cumin Offers an earthy undertone.
  • 1 tbsp lime juice Enhances the flavor of the sauce.
  • 2 tbsp mayonnaise For added creaminess.
  • 1/2 tsp garlic powder Adds extra flavor to the sauce.
  • Salt, to taste To season the sauce.

For Assembling

  • 8 small corn or flour tortillas A warm vessel for all the deliciousness.
  • Lime wedges To garnish and squeeze over the tacos.
  • Extra chopped cilantro For added freshness.
  • Optional: avocado slices, pickled red onions, hot sauce Personalize your tacos with these tasty toppings.

Instructions

Prepare the Slaw

  • In a large mixing bowl, combine the shredded green and purple cabbage, chopped fresh cilantro, lime juice, mayonnaise, honey, salt, and black pepper. Toss everything together until well-coated. Cover the bowl and refrigerate while you prepare the rest of the meal.

Mix the Sauce

  • In another bowl, whisk together the sour cream, mayonnaise, lime juice, garlic powder, cumin, and salt until smooth. Set aside in the fridge.

Prepare the Fish Batter

  • In a large mixing bowl, combine flour, cornstarch, paprika, garlic powder, salt, and black pepper. Gradually whisk in cold sparkling water until smooth.

Fry the Fish

  • Heat vegetable oil in a deep frying pan over medium heat. Once hot, dip fish pieces into the batter and fry for 3-4 minutes on each side or until golden brown. Drain on paper towels.

Assemble Tacos

  • Warm tortillas in a skillet or directly over a flame. Layer the chilled slaw, crispy fish, and sauce onto each tortilla. Add optional toppings.

Serve

  • Garnish with extra chopped cilantro and serve with lime wedges.

Notes

To keep your crispy fish crisp, serve tacos immediately after assembling. Slaw can be prepped a day in advance.