Description A delightful recipe for golden, crispy fish tacos paired with a zesty cilantro lime slaw and a creamy, tangy sauce. Perfect for a quick and flavorful meal that will transport your taste buds to a sunny beach!
Ingredients:
For the Fish:
- 1 lb white fish fillets (such as cod, tilapia, or mahi-mahi), skin removed and cut into strips, about 1 inch wide and 3-4 inches long
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup ice-cold sparkling water (ensure it’s very cold for maximum crispiness)
- Vegetable oil, for frying (canola, peanut, or corn oil work well)
For the Cilantro Lime Slaw:
- 2 cups shredded green cabbage (about ½ medium head)
- 1 cup shredded purple cabbage (about ¼ medium head)
- ¼ cup finely chopped fresh cilantro
- Juice of 1 large lime (about 2-3 tablespoons)
- 2 tablespoons mayonnaise (good quality, full-fat mayonnaise is recommended)
- 1 tablespoon honey (or agave nectar for a vegan option)
- Salt and pepper, to taste
For the Sauce:
- ½ cup sour cream (full-fat or Greek yogurt for a tangier option)
- 2 tablespoons mayonnaise (again, a good quality mayonnaise is best)
- 1 tablespoon lime juice (freshly squeezed)
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- Salt, to taste
To Assemble:
- 8 small corn or flour tortillas (6-inch size is ideal)
- Lime wedges, for serving
- Extra chopped cilantro, for garnish
- Optional toppings: avocado slices, pickled red onions, hot sauce, crumbled cotija cheese
Preparation:
Step 1: Prepare the Cilantro Lime Slaw
In a large bowl, combine the shredded green and purple cabbage. Add the chopped fresh cilantro.
Step 2: Dress the Slaw
In a small bowl, whisk together the lime juice, mayonnaise, and honey until smooth. Pour this dressing over the cabbage mixture.
Step 3: Season and Chill the Slaw
Season the slaw with salt and pepper to taste. Toss everything well to ensure the dressing evenly coats the cabbage. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. The longer it sits, the better it tastes!
Step 4: Make the Creamy Sauce
In a small bowl, whisk together the sour cream, mayonnaise, lime juice, garlic powder, and cumin until well combined.
Step 5: Season and Chill the Sauce
Season the sauce with salt to taste. Cover the bowl and refrigerate until ready to use. This allows the flavors to meld and the sauce to thicken slightly.
Step 6: Prepare the Fish
Pat the fish fillets dry with paper towels. This is crucial for achieving maximum crispiness. Cut the fillets into strips, about 1 inch wide and 3-4 inches long.
Step 7: Make the Batter
In a medium bowl, whisk together the flour, cornstarch, paprika, garlic powder, salt, and pepper. The cornstarch helps create a light and crispy coating.
Step 8: Add the Sparkling Water
Slowly add the ice-cold sparkling water to the dry ingredients while whisking constantly. Continue whisking until the batter is smooth and slightly thick. The batter should be similar in consistency to pancake batter. Don’t overmix, as this can develop the gluten in the flour and make the batter tough.
Step 9: Heat the Oil
Pour vegetable oil into a deep skillet or Dutch oven until it reaches a depth of about 2 inches. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). Use a deep-fry thermometer to monitor the temperature of the oil. If you don’t have a thermometer, you can test the oil by dropping a small amount of batter into it. If the batter sizzles and turns golden brown in about 15-20 seconds, the oil is ready.
Step 10: Fry the Fish
Dip each fish strip into the batter, making sure it is fully coated. Allow any excess batter to drip off before carefully placing the fish into the hot oil.
Step 11: Fry in Batches
Fry the fish in batches, being careful not to overcrowd the skillet. Overcrowding will lower the oil temperature and result in soggy fish. Fry for 2-3 minutes per side, or until the fish is golden brown and crispy. The internal temperature of the fish should reach 145°F (63°C).
Step 12: Drain the Fish
Remove the fried fish from the oil using a slotted spoon and place it on a wire rack lined with paper towels to drain off any excess oil.
Step 13: Warm the Tortillas
Warm the tortillas in a dry skillet over medium heat or directly over an open flame on a gas stove. Cook for about 15-20 seconds per side, or until they are warm and pliable. You can also wrap the tortillas in a damp paper towel and microwave them for about 30 seconds.
Step 14: Assemble the Tacos
Place a few pieces of crispy fried fish into each warm tortilla.
Step 15: Top with Slaw and Sauce
Top the fish with a generous handful of the cilantro lime slaw. Drizzle with the creamy sauce.
Step 16: Garnish and Serve
Garnish with extra chopped cilantro, a wedge of lime, and any other desired toppings, such as avocado slices, pickled red onions, or hot sauce. Serve immediately and enjoy!
Why You Will Love This Recipe
- Flavor Explosion: The combination of crispy fried fish, tangy cilantro lime slaw, and creamy sauce creates a symphony of flavors that will tantalize your taste buds.
- Texture Contrast: The crispy fish, crunchy slaw, and soft tortillas offer a delightful contrast in textures that make each bite satisfying.
- Quick and Easy: This recipe is relatively quick and easy to prepare, making it perfect for a weeknight meal.
- Customizable: You can easily customize the recipe to your liking by using different types of fish, adjusting the level of spice, or adding your favorite toppings.
- Crowd-Pleaser: These tacos are a guaranteed crowd-pleaser, perfect for parties, potlucks, or family dinners.
Serving Suggestions:
- Serve with a side of black beans and rice for a complete meal.
- Offer a variety of toppings, such as avocado slices, pickled red onions, hot sauce, and crumbled cotija cheese, so that everyone can customize their tacos.
- Serve with a refreshing beverage, such as a margarita, a Mexican beer, or a sparkling limeade.
- For a lighter option, serve the fish and slaw over a bed of mixed greens instead of in tortillas.
Tips:
- Use ice-cold sparkling water to ensure the batter is light and crispy.
- Don’t overcrowd the skillet when frying the fish, as this will lower the oil temperature and result in soggy fish.
- Pat the fish dry before dipping it in the batter to ensure the batter adheres properly.
- Make the slaw and sauce ahead of time to allow the flavors to meld.
- Warm the tortillas just before serving to prevent them from becoming stale.
- If you don’t have sparkling water, you can use regular cold water, but the batter may not be as crispy.
- For a spicier sauce, add a pinch of cayenne pepper or a dash of hot sauce.
- If you don’t have sour cream, you can use Greek yogurt as a substitute.
- If you don’t have honey, you can use agave nectar or maple syrup as a substitute.
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Nutritional Information:
(Note: Nutritional information is approximate and may vary depending on specific ingredients and portion sizes)
- Calories: Approximately 490 kcal per serving (2 tacos)
- Protein: Approximately 30 grams per serving
- Sodium: Approximately 600 milligrams per serving
Conclusion:
These Crispy Fish Tacos with Cilantro Lime Slaw are a delightful and flavorful meal that is sure to impress. The combination of crispy fish, tangy slaw, and creamy sauce is simply irresistible. This recipe is easy to customize and perfect for a quick weeknight dinner or a fun weekend gathering. So, gather your ingredients, follow the steps, and get ready to enjoy a taste of sunshine!
Questions and Answers:
Q1: Can I use a different type of fish?
A: Absolutely! Cod and tilapia are great options because they’re mild and readily available, but you can also use other white fish like mahi-mahi, snapper, or even halibut. Just make sure the fillets are skinless and boneless for the best results.
Q2: Can I make the slaw ahead of time?
A: Yes, definitely! In fact, making the slaw a few hours ahead of time (or even the day before) allows the flavors to meld together beautifully. Just be sure to store it in an airtight container in the refrigerator. The same goes for the sauce – it can be made a day in advance.
Q3: What if I don’t have sparkling water? Can I use regular water?
A: While sparkling water helps create a lighter and crispier batter due to the carbonation, you can use regular cold water as a substitute. However, the batter might not be quite as airy and crispy. You could also try adding a tablespoon of vodka or club soda to the batter for a similar effect.
Q4: I don’t like mayonnaise. Is there a substitute I can use in the slaw and sauce?
A: If you’re not a fan of mayonnaise, you can try using Greek yogurt as a substitute in both the slaw and the sauce. It will add a tangy flavor and a creamy texture. You could also use a lighter mayonnaise or a vegan mayonnaise alternative.
Q5: How do I keep the fried fish crispy while I’m assembling the tacos?
A: To keep the fried fish crispy, place it on a wire rack in a warm oven (around 200°F or 93°C) while you’re assembling the tacos. This will help to keep the fish warm and prevent it from getting soggy. Avoid stacking the fish on top of each other, as this will trap steam and make it less crispy.
