Crispy Fish Tacos Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.

Toss the cut sweet potato fries with olive oil, smoked paprika, garlic powder, kosher salt, and black pepper until evenly coated. Spread in a single layer, leaving space between fries for crisping.

Bake for 20–25 minutes, flipping once halfway through, until edges are browned and fries are tender. For extra crispness, broil 1–2 minutes at the end while watching carefully.

In a large bowl combine shredded green cabbage, red cabbage, and carrot. Add chopped cilantro and finely minced habanero (start with 1/4 habanero; adjust to taste).

In a small bowl whisk together mayonnaise, Greek yogurt, lime juice, honey, apple cider vinegar, salt, and black pepper until smooth.

Pour the dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning or habanero heat. Refrigerate at least 15 minutes to meld flavors (can be made up to 2 hours ahead).

Pat fish fillets dry with paper towels and cut into 8–10 long pieces sized for tacos (roughly 3–4 oz per piece). Season lightly with 1/2 tsp kosher salt and 1/2 tsp black pepper.

In a shallow bowl whisk together flour, cornstarch, baking powder, smoked paprika, and remaining 1/2 tsp salt and 1/2 tsp pepper. Gradually whisk in cold sparkling water until you have a slightly thickened batter that will cling to fish (adjust consistency: more water if too thick, more flour if too thin). Keep batter cold; an ice bath under the bowl helps.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). If you don't have a thermometer, oil should sizzle when a drop of batter is added and rise steadily.

Working in batches, dredge fish pieces lightly in a tablespoon of flour if needed, then dip into the batter, letting excess drip off. Carefully lower into hot oil and fry 3–4 minutes until golden brown and cooked through (internal temperature ~145°F/63°C). Avoid overcrowding; maintain oil temperature between batches.

Transfer fried fish to a wire rack set over a sheet pan lined with paper towels to drain excess oil. Keep warm in a low oven (200°F/90°C) while finishing remaining fish.

Whisk together sour cream, mayonnaise, lime juice, minced chipotle, and salt in a small bowl until smooth. Taste and adjust lime or heat. Chill briefly until serving.

Warm corn tortillas: heat a skillet over medium-high heat, add butter or a little oil, and warm tortillas 20–30 seconds per side until pliable and slightly charred. Keep tortillas covered with a clean towel to stay warm and soft.

To assemble each taco: place one warm corn tortilla on a plate, add a piece of crispy fish, top with 2–3 tbs habanero slaw, a drizzle of optional sauce if using, sprinkle with crumbled cotija, and finish with pickled red onion and a squeeze of lime.

Serve tacos immediately with sweet potato fries on the side and extra lime wedges.