Crispy Fish Tacos with Salsa Verde
Battered white fish fried until golden and flaky, topped with tangy cabbage slaw, crema, and bright salsa verde. Ready in 20 minutes, TikTok-perfect every time.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 1 lb white fish (cod, halibut, or mahi), skinless
- ¾ cup all-purpose flour, divided
- 2 cups green cabbage, thinly sliced
- ¼ cup crema or sour cream
- ¾ cup salsa verde
- 7 count corn or flour tortillas (6-8 small)
Instructions
- 1
Pat fish dry and cut into 3-inch chunks. Season generously with salt and pepper.
- 2
Toss cabbage with 2 tbsp crema and a pinch of salt. Set slaw aside.
- 3
Place 0.5 cup flour in a shallow bowl. Heat 1 inch neutral oil in a skillet over medium-high until it shimmers, ~2 minutes.
- 4
Dredge fish chunks in flour, shake off excess, then fry in batches 2-3 minutes per side until golden and crispy. Transfer to a paper towel.
- 5
Warm tortillas in a dry skillet 20 seconds per side or over a flame until pliable.
- 6
Build tacos: tortilla, crispy fish, cabbage slaw, drizzle of crema, and salsa verde. Serve immediately.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- paper towels
- shallow bowl for dredging
- tongs or slotted spoon
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