Crispy Fish Tacos* Recipe
Make Crispy Fish Tacos* Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crispy Fish
Assemble and toppings
Pico de Gallo
Lime Crema
Method
Crispy Fish
- 1
Prep the fish
Pat the cod fillets dry and cut into 1-inch strips.
- 2
Make the batter
In a bowl, whisk flour, cornstarch, paprika, chili powder, garlic powder, salt, and pepper. In a separate bowl, whisk beer (or sparkling water) until smooth.
- 3
Heat oil
Pour oil into a deep skillet to a depth of about 2 inches and heat to 350°F (175°C).
- 4
Batter and fry
Dip fish strips into the batter, allowing excess to drain, then fry in batches until golden and crisp, about 3–4 minutes per batch. Drain on a rack.
Toppings and Assembly
- 5
Pico de gallo
Combine diced tomatoes, onion, jalapeño, cilantro, lime juice, and salt. Set aside.
- 6
Cabbage slaw
Toss shredded cabbage with a pinch of salt and a splash of lime juice.
- 7
Lime crema
Whisk sour cream (or Greek yogurt) with lime juice, cilantro, and a pinch of salt.
- 8
Tortillas
Warm tortillas in a dry skillet or microwave until pliable.
- 9
Assemble tacos
Place cabbage on each tortilla, add crispy fish, drizzle with crema, top with pico de gallo, avocado slices, and cilantro. Serve with lime wedges.