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Crispy Fried Fish Tacos Recipe with Easy Zesty Cilantro Lime Slaw

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Crispy fried fish tacos paired with a zesty cilantro lime slaw offer a perfect balance of crunch, tang, and fresh flavor. This quick and easy recipe is perfect for weeknights or casual get-togethers.

Ingredients

Scale
  • 1 pound (450g) white flaky fish fillets (cod, tilapia, or haddock), cut into 3-inch strips
  • 1 cup (120g) all-purpose flour (or gluten-free flour blend for GF option)
  • 1 teaspoon baking powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup (240ml) cold sparkling water or beer
  • Vegetable oil, for frying (canola or peanut oil recommended)
  • 3 cups (225g) shredded green cabbage (about half a medium head)
  • 1 cup (75g) shredded carrots
  • 1/2 cup (15g) fresh cilantro leaves, chopped
  • 1/3 cup (80ml) mayonnaise
  • 2 tablespoons fresh lime juice (about 1 large lime)
  • 1 teaspoon honey or agave syrup
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste
  • 8 small corn or flour tortillas (warmed before serving)
  • Optional: sliced avocado, extra lime wedges, hot sauce

Instructions

  1. Pat your fish strips dry with paper towels to help the batter stick better. Set aside.
  2. In a medium bowl, whisk together flour, baking powder, smoked paprika, garlic powder, salt, and pepper. Slowly add cold sparkling water or beer, whisking until smooth and thick but still drips easily.
  3. In another bowl, combine shredded cabbage, carrots, and chopped cilantro. In a small bowl, whisk mayonnaise, lime juice, honey, cumin, salt, and pepper. Pour dressing over veggies and toss well. Refrigerate until serving.
  4. Pour about 2 inches of oil into a frying pan and heat to 350°F (175°C). Test oil by dropping a bit of batter; it should sizzle and float quickly.
  5. Dip fish strips one at a time into the batter, letting excess drip off, then carefully place into hot oil. Fry in batches to avoid overcrowding. Cook 3-4 minutes per side until golden brown and crispy. Remove and drain on paper towels.
  6. While frying the last batch, warm tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap in foil and heat in a warm oven.
  7. Assemble tacos by placing fried fish in tortillas, topping generously with cilantro lime slaw, and adding optional avocado slices or a squeeze of lime. Serve immediately.

Notes

Keep fish dry before battering for crispiness. Use cold sparkling water for light batter. Maintain oil temperature at 350°F (175°C) to avoid greasy or burnt coating. Fry in batches to prevent overcrowding. Warm tortillas before serving. Slaw is best tossed just before serving to keep crisp. Leftovers should be stored separately and reheated gently to maintain crispness.

Nutrition

Keywords: fried fish tacos, crispy fish tacos, cilantro lime slaw, easy fish tacos, quick dinner, taco recipe, gluten-free fish tacos, zesty slaw

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