Crispy Fish Tacos with Chili Slaw
Battered white fish fried until golden, topped with cabbage slaw, crema, and cherry tomatoes in warm tortillas. Total time 18 minutes — a weeknight dinner that tastes like a fish shack.
- Total time
- 18 min
- Servings
- 2
- Calories
- 485
- Protein
- 32g
Ingredients
- ¾ lb white fish fillets (cod, mahi-mahi, or halibut)
- ½ cup all-purpose flour
- 2 cups green cabbage, shredded
- 1 whole jalapeño, minced
- ⅓ cup sour cream or crema
- 1 cup cherry tomatoes, halved
- 6 whole corn tortillas (6-inch)
Instructions
- 1
Mix flour with salt and black pepper on a plate. Pat fish dry, then coat all sides evenly.
- 2
Heat neutral oil in a 12-inch skillet over medium-high until it shimmers, about 2 minutes.
- 3
Slide fish into the pan and fry 3–4 minutes per side without moving — edges should turn golden.
- 4
While fish cooks, toss cabbage with minced jalapeño, lime juice, salt, and a pinch of sugar.
- 5
Warm tortillas in a dry skillet or directly over a flame for 30 seconds per side until pliable.
- 6
Break fish into bite-sized pieces. Divide crema among tortillas, top with fish, slaw, and tomatoes.
Tools you’ll need
- 12-inch skillet
- cutting board
- knife
- paper towels
- shallow plate
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