Description
Crispy and flavorful fish tacos made with beer-battered white fish, fresh cabbage slaw, and a zesty cilantro crema, perfect for a quick and delicious meal.
Ingredients
Scale
Fish
- 1 pound white fish (cod, snapper, or halibut)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour (for coating)
- Oil for frying
Batter
- 1 1/2 cups all-purpose flour
- 1 large egg
- 1/4 cup cornstarch
- 1 tablespoon paprika
- 2 teaspoons salt
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 14 ounces beer or sparkling water
Slaw
- 1/2 cup shredded red cabbage
- 1/2 cup shredded green cabbage
- 1/2 cup diced tomatoes
- 1/2 cup diced white onion
- 2 small diced jalapenos
- 1/4 cup chopped cilantro
- Juice of 1/2 lime
- 2 tablespoons sour cream
- 2 teaspoons salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
Cilantro Crema
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1/4 cup ketchup or sriracha
- Juice of 1/2 lime
- 2 teaspoons salt
- 1 teaspoon black pepper
Others
- Tortillas
Instructions
- Prepare the slaw: In a bowl, combine shredded red cabbage, green cabbage, diced tomatoes, diced white onion, diced jalapenos, chopped cilantro, sour cream, lime juice, salt, sugar, and pepper. Toss everything together thoroughly and refrigerate to let the flavors meld.
- Prepare the crema: In a blender or using a whisk, blend mayonnaise, sour cream, chopped cilantro, ketchup or sriracha, lime juice, salt, and pepper until smooth and creamy. Set aside.
- Prepare the fish: Cut the white fish into small pieces suitable for tacos. Season the pieces evenly with salt and black pepper to enhance flavor.
- Make the batter: In a mixing bowl, whisk together the flour, cornstarch, paprika, salt, onion powder, garlic powder, black pepper, and egg. Slowly add the beer or sparkling water while whisking to create a smooth, slightly thick batter.
- Coat the fish: First, dip each seasoned fish piece into all-purpose flour to lightly coat, then immerse into the prepared batter to fully cover.
- Fry the fish: Heat oil in a skillet over medium-high heat until hot. Carefully fry the coated fish pieces for about 2-3 minutes per side or until they are golden brown and crispy. Remove and drain on paper towels to absorb excess oil.
- Warm the tortillas: Using the same skillet or a griddle, warm the tortillas until soft and pliable for easy folding.
- Assemble the tacos: Spread a generous layer of cilantro crema on each warm tortilla. Top with a portion of the fresh slaw followed by the crispy fried fish. Add extra crema on top if desired for added flavor.
- Serve immediately: Serve the fish tacos hot for the best texture and taste. Enjoy your delicious homemade fish tacos!
Notes
- The beer or sparkling water in the batter makes it light and crispy, but you can use one or the other based on your preference.
- Adjust the spiciness of the slaw by altering the amount of jalapenos or choosing between ketchup and sriracha in the crema.
- Use fresh fish for the best flavor and texture; cod, snapper, or halibut are ideal choices.
- Make sure the oil is hot enough before frying to ensure a crispy coating and prevent greasy fish.
- Serve with lime wedges for an extra citrusy kick if desired.
