Dairy-Free Fried Fish Tacos

Crispy, golden perfection meets vibrant, fresh flavors in these Dairy-Free Fried Fish Tacos, a seafood lover’s dream that skips the dairy without sacrificing taste or texture. Featuring flaky white fish fillets enveloped in a light, seasoned batter made with sparkling water for maximum crunch, these tacos are paired with a zesty cabbage slaw bursting with lime, cilantro, and jalapeño for a refreshing kick. Nestled in warm corn tortillas and topped with creamy avocado slices, these tacos are as satisfying as they are simple to make. Perfect for a quick weeknight dinner or a crowd-pleasing party dish, these tacos are a testament to bold flavors and easy, dairy-free cooking. Garnish with fresh lime wedges, and let the fiesta begin!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound white fish fillets (cod or tilapia)
• 8 pieces corn tortillas
• 1 cup all-purpose flour
• 0.5 cup cornmeal
• 1 teaspoon baking powder
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon garlic powder
• 0.5 teaspoon smoked paprika
• 1 cup sparkling water
• 2 cups vegetable oil (for frying)
• 2 cups shredded cabbage
• 1 large lime, juiced
• 0.25 cup cilantro, chopped
• 1 large avocado, sliced
• 1 small jalapeño, finely chopped
• 0.25 cup red onion, thinly sliced

Directions

Step 1

Start by preparing the slaw. In a medium bowl, combine the shredded cabbage, lime juice, chopped cilantro, finely chopped jalapeño, and thinly sliced red onion. Toss well to combine and set aside to marinate as you prepare the fish.

Step 2

Pat the fish fillets dry with paper towels and cut them into strips about 1 inch wide and 3-4 inches long.

Step 3

In a shallow bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, ground black pepper, garlic powder, and smoked paprika. Gradually add the sparkling water, whisking until a smooth batter forms.

Step 4

Heat the vegetable oil in a deep skillet or frying pan over medium-high heat until it's hot but not smoking. You can test the readiness by dropping a small amount of batter into the oil; it should sizzle and start to turn golden quickly.

Step 5

Dip each piece of fish into the batter, allowing any excess to drip off, then carefully place them into the hot oil. Fry the fish in batches to avoid overcrowding, cooking each batch for about 3-4 minutes per side or until crispy and golden brown.

Step 6

Transfer the fried fish to a plate lined with paper towels to drain off any excess oil.

Step 7

In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until they're pliable.

Step 8

To assemble the tacos, place a few pieces of fried fish onto each warm tortilla. Top with a generous amount of the cabbage slaw, and add slices of avocado on top.

Step 9

Serve the fish tacos immediately, garnished with additional lime wedges and cilantro if desired.

Nutrition Facts

Serving size	(2321.6g)

Amount per serving	% Daily Value*
Calories	6562.0

Total Fat 524.4g	0%
Saturated Fat 75.1g	0%
Polyunsaturated Fat 0g
Cholesterol 226.8mg	0%
Sodium 3249.7mg	0%
Total Carbohydrate 386.6g	0%
Dietary Fiber 57.4g	0%
Total Sugars 13.5g
Protein 142.4g	0%

Vitamin D 907.2IU	0%
Calcium 475.4mg	0%
Iron 18.6mg	0%
Potassium 3773.7mg	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: 69.0%

Protein: 8.3%

Carbs: 22.6%