Crispy Fish Tacos with Zesty Slaw
Crispy Fish Tacos with Zesty Slaw
Ingredients
For the Zesty Slaw
- 3 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 1 carrot, shredded
- 1/4 cup fresh cilantro, chopped
- 1/4 cup mayonnaise
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Crispy Fish
- 1 1/2 pounds cod fillets, skinless, boneless, cut into 1-inch wide strips
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 3/4 cup cold beer, (lager or pilsner recommended)
- 4 cups vegetable oil, for frying
For Serving
- 12 corn tortillas, warmed
- 4 lime wedges, for garnish
- as needed hot sauce, for serving
Instructions
- 1
Prepare the Zesty Slaw: In a large bowl, combine the shredded green cabbage, red cabbage, shredded carrot, and chopped cilantro. In a separate small bowl, whisk together the mayonnaise, lime juice, apple cider vinegar, granulated sugar, salt, and black pepper until well combined. Pour the dressing over the cabbage mixture and toss to coat evenly. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
⏱️ 10 min
- 2
Prepare the Fish Batter: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, garlic powder, and smoked paprika. Gradually pour in the cold beer, whisking until a smooth batter forms. Be careful not to overmix; a few small lumps are fine.
⏱️ 5 min
- 3
Heat the Frying Oil: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 4
Fry the Fish: Pat the fish strips dry with paper towels. Working in batches, dip each fish strip into the batter, allowing any excess to drip off. Carefully place the battered fish into the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes per batch, or until golden brown and cooked through. Use a slotted spoon or spider to remove the fish from the oil and transfer to a wire rack set over a baking sheet lined with paper towels to drain. Season lightly with additional salt immediately after frying.
⏱️ 10 min•🌡️ 350
- 5
Warm the Tortillas: While the fish is frying, warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or wrapping them in foil and heating in a 350°F (175°C) oven for 5-7 minutes.
⏱️ 5 min•🌡️ 350
- 6
Assemble the Tacos: To assemble, place a portion of crispy fish in the center of each warm tortilla. Top generously with the zesty slaw. Serve immediately with lime wedges and hot sauce on the side, as desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Fish Tacos with Zesty Slaw
Ingredients
For the Zesty Slaw
- 3 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 1 carrot, shredded
- 1/4 cup fresh cilantro, chopped
- 1/4 cup mayonnaise
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Crispy Fish
- 1 1/2 pounds cod fillets, skinless, boneless, cut into 1-inch wide strips
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 3/4 cup cold beer, (lager or pilsner recommended)
- 4 cups vegetable oil, for frying
For Serving
- 12 corn tortillas, warmed
- 4 lime wedges, for garnish
- as needed hot sauce, for serving
Instructions
- 1
Prepare the Zesty Slaw: In a large bowl, combine the shredded green cabbage, red cabbage, shredded carrot, and chopped cilantro. In a separate small bowl, whisk together the mayonnaise, lime juice, apple cider vinegar, granulated sugar, salt, and black pepper until well combined. Pour the dressing over the cabbage mixture and toss to coat evenly. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
⏱️ 10 min - 2
Prepare the Fish Batter: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, garlic powder, and smoked paprika. Gradually pour in the cold beer, whisking until a smooth batter forms. Be careful not to overmix; a few small lumps are fine.
⏱️ 5 min - 3
Heat the Frying Oil: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 4
Fry the Fish: Pat the fish strips dry with paper towels. Working in batches, dip each fish strip into the batter, allowing any excess to drip off. Carefully place the battered fish into the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes per batch, or until golden brown and cooked through. Use a slotted spoon or spider to remove the fish from the oil and transfer to a wire rack set over a baking sheet lined with paper towels to drain. Season lightly with additional salt immediately after frying.
⏱️ 10 min•🌡️ 350 - 5
Warm the Tortillas: While the fish is frying, warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or wrapping them in foil and heating in a 350°F (175°C) oven for 5-7 minutes.
⏱️ 5 min•🌡️ 350 - 6
Assemble the Tacos: To assemble, place a portion of crispy fish in the center of each warm tortilla. Top generously with the zesty slaw. Serve immediately with lime wedges and hot sauce on the side, as desired.
⏱️ 5 min