Crispy Fish Tacos

Elevate your Taco Tuesday with these irresistible Crispy Fish Tacos! This recipe combines tender, golden-fried fish fillets in a light and airy batter made with cold sparkling water for an extra-crunchy texture. Topped with a vibrant, tangy slaw of shredded red cabbage, carrots, cilantro, and a zesty lime-mayo dressing, these tacos strike the perfect balance of flavors and textures. Wrapped in warm tortillas and finished with a squeeze of fresh lime, they’re a crowd-pleaser for any occasion. Whether you’re hosting a dinner party or whipping up a casual family meal, these quick and easy fish tacos are guaranteed to make a splash. Perfectly crispy, loaded with flavor, and oh-so-satisfying—this is your new favorite way to enjoy seafood!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 450 grams White fish fillets (cod, tilapia, or haddock)
• 120 grams All-purpose flour
• 30 grams Cornstarch
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Paprika
• 250 milliliters Cold sparkling water
• 1000 milliliters Vegetable oil (for frying)
• 8 pieces Small corn or flour tortillas
• 150 grams Red cabbage (shredded)
• 1 medium Carrot (shredded)
• 2 tablespoons Fresh cilantro (chopped)
• 2 tablespoons Lime juice
• 60 grams Mayonnaise
• 1 teaspoon Sriracha or hot sauce (optional)
• 4 pieces Lime wedges (for serving)

Directions

Step 1

Cut the white fish fillets into 8 equal portions for the tacos and pat them dry with paper towels.

Step 2

In a medium bowl, mix together the all-purpose flour, cornstarch, baking powder, salt, pepper, garlic powder, and paprika.

Step 3

Gradually whisk in the cold sparkling water until you achieve a smooth batter. Set aside.

Step 4

Heat the vegetable oil in a heavy-bottomed pot or deep skillet to 180°C (350°F). Use a thermometer for accuracy.

Step 5

Dip each fish portion into the batter, ensuring it is fully coated, and carefully place it into the hot oil. Fry 2-3 pieces at a time to avoid overcrowding the pan.

Step 6

Fry the fish for 3-4 minutes each, or until golden brown and crispy, flipping halfway through cooking. Remove with a slotted spoon and drain on a plate lined with paper towels. Repeat until all fish portions are fried.

Step 7

While the fish is frying, prepare the slaw by combining the shredded red cabbage, shredded carrot, cilantro, lime juice, mayonnaise, and Sriracha (if using) in a bowl. Mix well and season with salt to taste.

Step 8

Warm the tortillas on a dry skillet or by wrapping them in aluminum foil and heating them in the oven for a few minutes.

Step 9

Assemble the tacos by placing a portion of crispy fried fish in each tortilla. Top with the prepared slaw and serve with lime wedges on the side.

Nutrition Facts

Serving size	(2453.6g)

Amount per serving	% Daily Value*
Calories	10488.3

Total Fat 1054.6g	0%
Saturated Fat 148.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 283.8mg	0%
Sodium 3483.3mg	0%
Total Carbohydrate 249.2g	0%
Dietary Fiber 21.8g	0%
Total Sugars 13.5g
Protein 117.0g	0%

Vitamin D 900IU	0%
Calcium 396.6mg	0%
Iron 11.5mg	0%
Potassium 2610.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 86.6%

Protein: 4.3%

Carbs: 9.1%