Description
Delicious and crispy fish tacos topped with a tangy and creamy fish taco sauce, perfect for a quick and flavorful meal.
Ingredients
Units
Scale
- 1 lb white fish fillets (like cod, tilapia, or halibut)
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 cup cold sparkling water (or beer)
- Vegetable oil for frying
- 8 small corn or flour tortillas
- 2 cups shredded cabbage
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
- 1/2 cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp lime juice
- 1 tbsp hot sauce (or to taste)
- 1 tsp garlic powder (for sauce)
- 1 tsp smoked paprika (for sauce)
- Salt and pepper to taste
Instructions
- In a bowl, whisk together flour, cornstarch, baking powder, salt, paprika, and garlic powder. Gradually add sparkling water and mix until smooth.
- Heat oil in a deep pan over medium-high heat to 350°F (175°C).
- Cut fish into strips. Dip each piece into the batter, then fry in batches until golden and crispy, about 3-4 minutes per side. Drain on paper towels.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, hot sauce, garlic powder, smoked paprika, salt, and pepper to make the taco sauce.
- Warm the tortillas in a dry skillet or microwave.
- Assemble tacos by placing fish pieces in tortillas, topping with shredded cabbage, chopped cilantro, and drizzling with the taco sauce.
- Serve immediately with lime wedges on the side.
Notes
- Use fresh white fish for best flavor and texture.
- For a healthier version, bake or grill the fish instead of frying.
- The sauce can be made ahead and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg