Ingredients
1 lb White fish fillets (cod, tilapia, or pollock), cut into 1-inch chunks
½ cup All-purpose flour
¼ cup Cornstarch
2 tsp Paprika
1 tsp Garlic powder
¾ cup Ice-cold beer or sparkling water
3 cups Green cabbage, finely shredded
1 cup Red cabbage, finely shredded
1 medium Carrot, julienned
½ cup Fresh cilantro, chopped
2 tbsp Lime juice
½ cup Mayonnaise or sour cream
1 tbsp Taco seasoning or chili powder
12 (6-inch) Warm corn tortillas
Salt and pepper to taste
Oil for frying
Instructions
1. Prepare the Slaw: Whisk lime juice, mayo/sour cream, taco seasoning, and a pinch of salt. Toss with cabbage, carrot, and cilantro. Chill until serving.
2. Make Batter: Whisk flour, cornstarch, paprika, garlic powder, salt, and pepper. Slowly whisk in ice-cold beer/water until just combined (lumpy is okay).
3. Fry Fish: Heat 1 inch of oil to 350°F. Pat fish dry, dip into batter, and fry for 3-4 minutes until golden and cooked through. Drain on paper towels.
4. Assemble: Warm tortillas on a dry skillet until pliable. Add 2-3 pieces of fish to each, top generously with cabbage slaw, and garnish with avocado or hot sauce if desired.
Notes
Pro-Tips:
• Use ice-cold liquid for your batter—this creates the lightest, crispiest coating on the fish.
• Fry in small batches to maintain oil temperature and prevent the fish from becoming greasy.
• Warm your corn tortillas directly over a gas flame or on a hot dry skillet to add a smoky flavor and prevent tearing.
Variations:
• Healthier: Oven-bake the battered fish at 400°F for 12-15 minutes, spraying lightly with oil.
• Herby: Add fresh mint to the cabbage slaw for an unexpected, refreshing twist.
• Spicy: Add a finely diced jalapeño or your favorite hot sauce to the slaw dressing.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Deep Fry
- Cuisine: Mexican/Coastal