Crispy Fish Tacos
Delicious and crispy fish tacos with a crunchy coating, topped with fresh cabbage slaw and creamy lime sauce. Perfect for a quick and flavorful meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
1 pound white fish fillets (such as cod or tilapia), cut into 3-inch pieces
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup cold sparkling water
1 cup panko breadcrumbs
Vegetable oil, for frying (about 2 cups)
8 small corn tortillas
2 cups shredded green cabbage
1/4 cup chopped fresh cilantro
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon fresh lime juice
1 teaspoon honey
1/2 teaspoon ground cumin
1/4 teaspoon salt
Instructions
In a medium bowl, whisk together the flour, paprika, garlic powder, salt, and black pepper.
Gradually whisk in the cold sparkling water until the batter is smooth and thick enough to coat the fish.
Place the panko breadcrumbs in a shallow dish.
Dip each fish piece into the batter, allowing excess to drip off, then coat it evenly with panko breadcrumbs. Set aside on a plate.
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
Carefully add the breaded fish pieces to the hot oil in batches, frying for 3 to 4 minutes on each side or until golden brown and cooked through.
Use a slotted spoon to transfer the fried fish to a paper towel-lined plate to drain excess oil.
In a small bowl, mix together the sour cream, mayonnaise, lime juice, honey, ground cumin, and salt to make the creamy lime sauce.
Warm the corn tortillas in a dry skillet or microwave until soft and pliable.
To assemble the tacos, place a few pieces of crispy fish on each tortilla, top with shredded cabbage, chopped cilantro, and drizzle with the creamy lime sauce.
Serve immediately and enjoy your crispy fish tacos!