Description
Hot, crunchy fish tucked into warm tortillas with a bright lime slaw and a tangy crema — this dish is perfect for a weeknight dinner.
Ingredients
Scale
- 500 g white fish (cod, haddock, or pollock)
- 120 g all-purpose flour (1 cup)
- 30 g cornstarch (3 tbsp)
- 1 tsp baking powder
- 180 ml cold beer (3/4 cup)
- Kosher salt to taste
- 1/2 tsp ground cumin (optional)
- 1/2 tsp smoked paprika (optional)
- 8 corn tortillas (6-inch)
- 200 g green cabbage (4 cups, thinly sliced)
- 30 ml lime juice (2 tbsp)
- 15 ml apple cider vinegar (1 tbsp)
- 1/4 small red onion (thinly sliced)
- Fresh cilantro (handful)
- 120 ml sour cream or Greek yogurt (1/2 cup)
- 1 tsp lime zest
- Neutral oil for frying (500 ml approx.)
- Optional garnish: pico de gallo, sliced avocado, lime wedges
Instructions
- Prepare the slaw and crema: Whisk together the cabbage, onion, vinegar, lime juice, cilantro, and salt. Let sit for about 5–10 minutes.
- Make the lime crema: Combine sour cream or Greek yogurt, lime juice, lime zest, and salt.
- Cut and season the fish: Pat fish dry, cut into strips, and season.
- Make the batter: Whisk together flour, cornstarch, baking powder, cumin, smoked paprika, then gradually whisk in beer.
- Heat oil in a skillet to 180°C (350°F).
- Fry the fish in batches until golden brown and crispy.
- Warm tortillas in a dry skillet, then assemble by adding slaw, fish, and crema.
Notes
For a lighter version, consider grilling the fish instead of frying. Store components separately for best freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 520
- Sugar: 6g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 70mg