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Ingredients
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Fish
Cabbage Slaw
Lime Crema
Tacos
Method
Prepare the Fish
- 1
Prepare the Fish Batter
In a mixing bowl, combine flour, cornstarch, baking powder, salt, black pepper, and paprika. Gradually whisk in the cold water until the batter is smooth and free of lumps.
- 2
Heat the Oil
In a large skillet or deep frying pan, heat vegetable oil over medium-high heat until hot (around 350°F or 175°C).
- 3
Fry the Fish
Dip each fish fillet into the batter, allowing excess to drip off. Carefully place fillets in the hot oil and fry for about 4-5 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
Make the Cabbage Slaw
- 4
Combine Slaw Ingredients
In a large bowl, combine shredded cabbage, grated carrot, chopped cilantro, lime juice, olive oil, salt, and black pepper. Toss until well mixed and set aside to marinate while preparing the tacos.
Prepare the Lime Crema
- 5
Mix the Crema Ingredients
In a small bowl, combine sour cream, lime juice, garlic powder, and salt. Mix until smooth and well combined.
Assemble the Tacos
- 6
Warm the Tortillas
In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side, until pliable.
- 7
Fill the Tacos
Place a few pieces of crispy fish on each tortilla, top with cabbage slaw, and drizzle with lime crema.
- 8
Serve
Serve immediately with lime wedges on the side.