Crispy Fish Tacos with Crema Slaw
Beer-battered white fish fried golden in minutes, topped with tangy cabbage slaw and lime crema. Served in warm tortillas with crispy fried strips for textural crunch — ready in under 15 minutes.
- Total time
- 12 min
- Servings
- 2
- Calories
- 510
- Protein
- 28g
Ingredients
- ½ lb white fish fillets (cod or mahi mahi), cut into 3-inch pieces
- ½ cup all-purpose flour
- ½ cup beer or soda water
- 2 cups cabbage, shredded
- ⅓ cup sour cream or crema
- 2 whole limes
Instructions
- 1
Mix flour with 0.25 tsp salt and 0.125 tsp pepper in a shallow bowl. Whisk beer in separately until smooth (the batter should be the thickness of pancake mix).
- 2
Heat 1 inch of neutral oil in a skillet over medium-high until a breadcrumb sizzles immediately when dropped in (about 350°F), roughly 3 minutes.
- 3
Pat fish dry. Dip each piece into batter, shaking off excess, then slide into hot oil. Fry in batches (don't crowd), 2–3 minutes per side until golden and crispy.
- 4
Drain fried fish on a paper towel. Toss cabbage with juice of 1 lime and a pinch of salt.
- 5
Stir sour cream with juice of 0.5 lime and a pinch of salt until smooth.
- 6
Warm tortillas in a dry skillet 30 seconds per side. Assemble tacos: crema on tortilla, fish on top, slaw alongside, crispy tortilla strips scattered over. Serve with lime wedges.
Tools you’ll need
- 12-inch skillet
- shallow bowl for batter
- whisk
- thermometer (optional but helpful)
- paper towels
- knife and cutting board
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