This easy and delicious fish taco recipe is quick to make and perfect for any meal. Crispy fried fish is paired with a creamy chipotle sauce, zesty cabbage slaw, and fresh toppings like avocado and pico de gallo. It’s a simple yet flavorful dish you can customize with your favorite ingredients!
Ingredients Needed:
For the Cabbage Slaw:
- 1/2 head green or red cabbage, thinly sliced
- 15g fresh cilantro, chopped
- 60ml fresh lime juice
- 1 jalapeño, thinly sliced
- 1/2 red onion, thinly sliced
- Kosher or sea salt, to taste
For the Fish Sauce:
- 120g mayonnaise
- 120g Mexican crema, sour cream
- 1 tsp paprika
For the Fish Fillets:
- 450g white fish fillets
- 120g all-purpose flour, plus more for dredging
- Freshly ground black pepper, to taste
- 240ml beer
- Olive oil or vegetable oil, for frying
For the Tacos:
- 1 avocado, diced, for serving
- Pico de gallo or salsa, for serving
- Lime wedges, for serving
- Warm corn tortillas, for serving
How To Make Fish Tacos Recipe?
- Make Slaw: Mix cabbage, cilantro, 3 tbsp lime juice, jalapeño, and red onion in a bowl. Add salt to taste.
- Make Sauce: Mix mayonnaise, crema, chipotle, paprika, and 1 tbsp lime juice in a bowl. Add salt to taste.
- Make Batter: In a bowl, whisk flour, salt, and pepper. Add beer and mix until smooth.
- Fry Fish: Heat oil in a skillet. Dip fish in batter and fry for 3 minutes per side until golden. Drain on paper towels.
- Assemble Tacos: Place fish in tortillas. Top with slaw, sauce, diced avocado, and pico de gallo. Serve with lime wedges.
Recipe Tips:
- Use Fresh Fish: Fresh white fish like tilapia or mahi-mahi works best for crispy, tender fillets.
- Get the Oil Hot: Make sure the oil is hot enough before frying—this ensures the fish becomes crispy without absorbing too much oil.
- Batter Consistency: The batter should be thick like a pancake batter. If it’s too thin, it won’t coat the fish properly.
- Don’t Overcrowd the Pan: Fry the fish in batches to keep the oil temperature high and get a crispier texture.
- Warm the Tortillas: Warm the tortillas in a dry skillet or microwave to make them soft and flexible for easy folding.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the fish tacos to room temperature. Store the fish, slaw, and sauce in separate airtight containers in the fridge for up to 2 days.
- Reheat: Heat the fish in a pan for 2-3 minutes to keep it crispy.
Nutrition Facts:
- Calories: 244 kcal
- Total Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 35mg
- Sodium: 390mg
- Total Carbohydrate: 22g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 9g
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