Crispy Fish Tacos with Cilantro Lime Slaw & Creamy Sauce
Introduction
These Golden Crispy Fish Tacos are a flavor explosion—crispy battered fish tucked into warm tortillas, topped with a refreshing cilantro lime slaw and finished with a creamy, tangy sauce. They’re the perfect balance of crunchy, zesty, and creamy, making them a crowd-pleasing dish for Taco Tuesday, summer cookouts, or any night you want something fun and delicious.
Why You’ll Love This Recipe
Restaurant-quality at home: Crispy fish with a light, airy batter thanks to sparkling water.
Fresh & vibrant slaw: Adds crunch and brightness to balance the richness of the fish.
Creamy sauce: A cool, tangy drizzle that ties everything together.
Customizable: Easy to adapt with toppings like avocado, pickled onions, or hot sauce.
Recipe Details
Yields: 4 servings (2 tacos per person)
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Calories: ~490 kcal per serving
Ingredients
For the Fish
1 lb white fish fillets (cod, tilapia, or haddock)
½ cup all-purpose flour
½ cup cornstarch
1 tsp paprika
½ tsp garlic powder
½ tsp salt
½ tsp black pepper
¾ cup cold sparkling water
Vegetable oil, for frying
For the Cilantro Lime Slaw
2 cups shredded green cabbage
1 cup shredded purple cabbage
¼ cup chopped fresh cilantro
Juice of 1 lime
2 tbsp mayonnaise
1 tbsp honey
Salt & pepper, to taste
For the Creamy Sauce
½ cup sour cream
2 tbsp mayonnaise
1 tbsp lime juice
½ tsp garlic powder
¼ tsp cumin
Salt, to taste
To Assemble
8 small corn or flour tortillas
Lime wedges, for serving
Extra chopped cilantro, for garnish
Optional toppings: avocado slices, pickled red onions, hot sauce
Step-by-Step Instructions
- Make the Slaw
In a large bowl, combine green and purple cabbage, cilantro, lime juice, mayonnaise, and honey.
Season with salt and pepper. Toss well and refrigerate until ready to use.
- Make the Sauce
In a small bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, cumin, and salt.
Chill until serving.
- Prepare the Fish
Pat fish dry and cut into taco-sized strips.
In a medium bowl, whisk together flour, cornstarch, paprika, garlic powder, salt, and pepper.
Slowly add cold sparkling water, stirring until smooth. Batter should be slightly thick.
Heat 2 inches of oil in a skillet to 350°F (175°C).
Dip fish into batter, let excess drip off, and fry in batches for 2–3 minutes per side until golden and crispy.
Drain on paper towels.
- Warm the Tortillas
Toast tortillas lightly on a dry skillet or open flame until warm and pliable.
- Assemble the Tacos
Place crispy fish pieces in each tortilla.
Top with a handful of slaw.
Drizzle with creamy sauce.
Garnish with cilantro, lime wedges, and optional toppings.
Tips for Success
Cold sparkling water: Keeps batter light and airy.
Don’t overcrowd the pan: Fry in batches for even crispiness.
Dry fish well: Helps batter stick better.
Serve immediately: Best enjoyed hot and fresh.
Variations
Spicy kick: Add cayenne pepper or chili powder to the batter.
Grilled version: Grill fish instead of frying for a lighter option.
Tropical twist: Add mango salsa or pineapple chunks.
Low-carb option: Serve in lettuce wraps instead of tortillas.
Serving Ideas
Pair with Mexican rice or refried beans.
Serve alongside chips and guacamole.
Make it a taco bar with multiple toppings for guests.
Perfect with a cold margarita or sparkling lime water.
Storage
Fish: Best eaten fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat in oven for crispiness.
Slaw: Store in airtight container for up to 2 days.
Sauce: Keeps well in fridge for 3–4 days.
Conclusion
These Crispy Fish Tacos with Cilantro Lime Slaw are crunchy, zesty, and downright irresistible. With their balance of textures and flavors, they’re a recipe you’ll want to keep on repeat for family dinners and gatherings.