Description
These crispy fish tacos feature golden, perfectly seasoned fried fish topped with a creamy, tangy cilantro lime crema, fresh cabbage, and lime wedges for a fresh and satisfying meal ready in under 30 minutes.
Ingredients
- 1 lb white fish fillets (cod, tilapia, or haddock), cut into 3-inch strips
- 1 cup all-purpose flour (or gluten-free flour blend for GF option)
- 1 tsp baking powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 3/4 cup cold beer (lager or ale; or sparkling water for non-alcoholic)
- Vegetable oil for frying (canola or sunflower preferred)
- 1/2 cup sour cream (or Greek yogurt for lighter option)
- 1/4 cup mayonnaise
- 1/4 cup fresh cilantro leaves, finely chopped
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tsp lime zest
- 1/4 tsp salt
- Pinch of cayenne pepper (optional)
- 8 small corn or flour tortillas (warmed)
- 2 cups shredded green cabbage
- 1/2 cup diced tomatoes or fresh pico de gallo
- 1 avocado, sliced (optional)
- Fresh lime wedges for squeezing
- Chopped fresh cilantro for garnish
Instructions
- Prepare the Cilantro Lime Crema: In a small bowl or food processor, combine sour cream, mayonnaise, chopped cilantro, lime juice, lime zest, salt, and cayenne pepper if using. Blend or whisk until smooth and creamy. Cover and chill in the fridge.
- Mix the Batter: In a large bowl, whisk together flour, baking powder, smoked paprika, garlic powder, and salt. Slowly pour in cold beer while whisking to create a smooth batter with no lumps. Chill the batter in the fridge.
- Heat the Oil: Pour about 2 inches of vegetable oil into a deep frying pan or skillet. Heat over medium-high heat to approximately 350°F (175°C).
- Batter and Fry the Fish: Pat fish strips dry. Dip each strip into the batter, letting excess drip off. Fry in batches for 3-4 minutes per side until golden and cooked through. Drain on paper towels.
- Warm the Tortillas: While frying fish, warm tortillas on a dry skillet or over a gas flame until soft and pliable. Keep warm wrapped in a towel.
- Assemble the Tacos: Place crispy fish on each tortilla. Top with shredded cabbage, diced tomatoes or pico de gallo, avocado slices if using, drizzle with cilantro lime crema, garnish with fresh cilantro and a squeeze of lime. Serve immediately.
Notes
Keep the batter cold to achieve a crispy crust. Do not overmix the batter to avoid toughness. Maintain oil temperature around 350°F for best results. Pat fish dry before battering. Fry in batches to avoid overcrowding. Use fresh lime juice in the crema for best flavor. The crema can be made ahead and chilled. For gluten-free, use gluten-free flour and check beer or substitute sparkling water. For dairy-free crema, substitute sour cream and mayo with dairy-free yogurt or cashew cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 425
- Sugar: 3
- Sodium: 600
- Fat: 18
- Saturated Fat: 3.5
- Carbohydrates: 35
- Fiber: 5
- Protein: 30
Keywords: crispy fish tacos, cilantro lime crema, easy fish tacos, homemade tacos, fried fish, quick dinner, taco recipe