Crispy Fish Tacos with Lime Crema
Crispy beer-battered white fish nestled in warm tortillas with cool lime crema and fresh cabbage slaw. Ready in 30 minutes, impressive enough for dinner guests.
- Total time
- 30 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- ½ cup sour cream
- 2 tablespoon fresh lime juice
- 1 clove garlic, minced
- ½ pound cod or halibut fillets
- ½ cup all-purpose flour
- ½ cup light beer or soda water
- 2 cup green cabbage, thinly shredded
- 6 tortilla corn tortillas
Instructions
- 1
Mince the garlic clove until the pieces are smaller than a grain of rice—about pencil-tip dots—then add to a small bowl with sour cream and lime juice; stir until smooth and combined.
- 2
Place the raw cabbage in a separate small bowl and squeeze fresh lime juice over it, stirring to coat; set aside.
- 3
Pat the fish fillets dry with paper towels by pressing gently on all surfaces until no visible moisture remains.
- 4
Cut each fish fillet into 4 strips, slicing perpendicular to the spine so you create long, narrow pieces about 1 inch wide.
- 5
Pour flour and beer into a medium bowl, then whisk together using a fork until the batter looks like thick pancake batter with no lumps.
- 6
Pour 1 inch of neutral oil into a 10-inch skillet and set over medium-high heat until the oil shimmers and moves fast when you tilt the pan, about 2 minutes.
- 7
Dip one fish strip into the batter to coat completely, then carefully lower it into the hot oil using tongs; repeat with remaining strips, working in two batches if needed to avoid crowding.
- 8
Fry the first batch for 3–4 minutes, turning once halfway through with tongs, until the outside is golden brown like a caramel color and the coating no longer looks wet.
- 9
Transfer the cooked fish to a clean plate lined with paper towels, then repeat with the remaining batch.
- 10
Warm the tortillas in a dry 8-inch skillet over medium heat for 20 seconds per side, rotating with your fingers, until pliable and warm.
- 11
Place one piece of fried fish in the center of each warm tortilla, then drizzle 2 teaspoons of lime crema directly over the fish.
- 12
Top each taco with a small handful of the lime-dressed cabbage, then serve immediately.
Tools you’ll need
- paper towels
- small bowl
- whisk or fork
- medium bowl
- cutting board
- chef's knife
- 10-inch skillet
- tongs
- 8-inch skillet
- measuring cups and spoons
- thermometer (optional, to verify oil at 350°F)
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