Fish Tacos Recipe
Crispy fish, cabbage slaw, and spicy mayo.
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Ingredients
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Fish
Cabbage Slaw
Spicy Mayo
Tacos
Method
Fish Preparation
- 1
Prepare the Batter
In a mixing bowl, combine the flour, cornstarch, baking powder, salt, black pepper, and cayenne pepper. Gradually add the cold water while whisking until the batter is smooth and well combined.
- 2
Heat the Oil
In a deep frying pan or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry the Fish
Dip each fish fillet into the batter, allowing excess to drip off, then carefully place it in the hot oil. Fry in batches for about 4-5 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
Cabbage Slaw Preparation
- 4
Mix the Slaw Ingredients
In a large bowl, combine the shredded cabbage, shredded carrot, chopped cilantro, lime juice, and salt. Toss until well mixed and set aside to let the flavors meld.
Spicy Mayo Preparation
- 5
Combine the Ingredients
In a small bowl, mix together the mayonnaise, sriracha sauce, and lime juice until smooth and well combined. Adjust the sriracha to your desired spice level.
Assemble the Tacos
- 6
Warm the Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
- 7
Fill the Tacos
Place a few pieces of crispy fish in the center of each tortilla, top with a generous amount of cabbage slaw, and drizzle with spicy mayo.
- 8
Serve
Serve immediately with lime wedges on the side for extra flavor.