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Crispy Fish Tacos Recipe Easy Homemade with Fresh Avocado Slaw

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A quick and easy recipe for crispy fried white fish tacos topped with a fresh avocado and cabbage slaw, perfect for family dinners and gatherings.

Ingredients

Scale
  • 1 lb (450g) white fish fillets (like cod, tilapia, or haddock), cut into strips
  • 1 cup (120g) all-purpose flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup (240ml) cold sparkling water
  • Vegetable oil for frying (canola or sunflower oil preferred)
  • 2 cups (150g) shredded green cabbage
  • 1 ripe avocado, diced
  • 1/4 cup (60ml) mayonnaise (vegan mayo optional)
  • 1 tbsp fresh lime juice
  • 1 tbsp chopped fresh cilantro (optional)
  • Salt and pepper to taste
  • 8 small corn or flour tortillas (warmed before serving)
  • Extra lime wedges
  • Hot sauce or salsa (optional)

Instructions

  1. Prepare the Slaw: In a medium bowl, combine shredded cabbage, diced avocado, mayonnaise, lime juice, and chopped cilantro. Stir gently to combine, season with salt and pepper to taste. Cover and refrigerate while preparing the fish.
  2. Make the Batter: In a large bowl, whisk together flour, paprika, garlic powder, salt, and pepper. Slowly pour in cold sparkling water, whisking until smooth and slightly thick batter forms.
  3. Heat the Oil: Pour about 2 inches of vegetable oil into a deep skillet and heat over medium-high heat until it reaches 350°F (175°C). Test by dropping a bit of batter into the oil; it should sizzle and rise immediately.
  4. Batter and Fry the Fish: Pat fish strips dry. Dip each piece into the batter, letting excess drip off, then carefully lower into hot oil. Fry in batches for 3-4 minutes per side until golden brown and crispy. Turn gently with tongs.
  5. Drain the Fish: Remove fried fish with a slotted spoon and place on paper towels to drain excess oil. Let rest for a minute or two.
  6. Warm the Tortillas: Heat tortillas in a dry skillet over medium heat for 30 seconds per side or wrap in a damp paper towel and microwave for 20 seconds until warm and pliable.
  7. Assemble the Tacos: Place crispy fish pieces on each tortilla, top with avocado and cabbage slaw, add a squeeze of fresh lime juice. Serve with extra lime wedges and hot sauce if desired.

Notes

Keep batter cold and oil at steady 350°F for best crispiness. Fry in small batches to avoid overcrowding. Pat fish dry before battering. Slaw can be made up to 2 hours ahead. Reheat leftover fish in oven at 375°F for 8-10 minutes to retain crispiness.

Nutrition

Keywords: crispy fish tacos, fish tacos recipe, avocado slaw, easy fish tacos, homemade tacos, fried fish, quick dinner, family meal

Find it online: https://bitefuljoy.com/crispy-fish-tacos-recipe-easy-homemade-with-fresh-avocado-slaw/