Crispy Fish Tacos with Cabbage Slaw
Battered white fish fried until golden and crispy, topped with fresh cabbage slaw and crema. Weeknight dinner that tastes like Baja in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 28g
Ingredients
- 1 lb white fish (cod, halibut, or mahi-mahi), cut into 2-inch pieces
- ½ cup all-purpose flour
- 3 cups cabbage (green or napa), thinly sliced
- 1 whole lime (juiced)
- ¼ cup crema or sour cream
- 8 whole corn tortillas
- ½ cup neutral oil for frying
Instructions
- 1
Pat fish dry with paper towels. Season generously with salt and black pepper on all sides.
- 2
Heat oil in a large skillet over medium-high until shimmering, about 2 minutes. Toss fish in flour, shaking off excess.
- 3
Fry fish 2–3 minutes per side until golden brown and flaking easily. Transfer to a plate lined with paper towels.
- 4
Toss sliced cabbage with lime juice and a pinch of salt. Stir crema with 1 tbsp water until pourable.
- 5
Warm tortillas directly over a gas flame or in a dry skillet, about 30 seconds per side.
- 6
Assemble tacos: fill each tortilla with fish, cabbage slaw, and a drizzle of crema. Serve immediately.
Tools you’ll need
- large skillet (12-inch)
- paper towels
- tongs or spatula
- cutting board
- chef's knife
- shallow dish (for flour)
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