Fish Tacos Recipe
Crispy fish served in corn tortillas with cabbage slaw.
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Ingredients
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Fish Preparation
Cabbage Slaw
Taco Assembly
Method
Fish Preparation
- 1
Make the Fish Batter
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, paprika, and cayenne pepper.
- 2
Add Water
Gradually pour in the cold water while whisking until the batter is smooth and thick enough to coat the back of a spoon.
- 3
Heat Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Fish
Dip each fish fillet into the batter, allowing excess to drip off, then carefully place it in the hot oil. Fry until golden brown, about 4-5 minutes per side. Remove and drain on paper towels.
Cabbage Slaw
- 5
Combine Ingredients
In a large bowl, combine the shredded cabbage, shredded carrot, and chopped cilantro.
- 6
Dress the Slaw
In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper. Pour this dressing over the cabbage mixture and toss to combine.
Taco Assembly
- 7
Warm the Tortillas
In a dry skillet over medium heat, warm each corn tortilla for about 30 seconds on each side until pliable.
- 8
Assemble the Tacos
Place a few pieces of the fried fish on each tortilla, top with the cabbage slaw, and add any optional sour cream. Serve with lime wedges on the side.