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Crispy Fish Tacos

Not just for Tuesdays! These crispy fish tacos are perfect any day of the week. If you ask us, an authentic fish taco features battered cod fried (not baked or grilled) until golden brown and ultra crispy. So, here's our take on fried cod tacos that don't disappoint! Warm corn tortillas are stuffed with tender cod fillets coated in a golden, crunchy batter and paired with a vibrant cabbage slaw bursting with freshness and zesty flavors. A dollop of creamy avocado crema and a sprinkle of sliced radish for an extra kick complete the dish. We're big fans of these tacos, through and through!

Tasty Team
97% would make again
Crispy Fish Tacos


for 6 servings

Cabbage Slaw

  • ½ head green cabbage, finely shredded
  • ½ medium red onion, small diced
  • 2 roma tomatoes, diced
  • ¼ cup fresh cilantro (10 g), chopped
  • 1 small jalapeño, diced
  • 2 tablespoons lime juice
  • salt, to taste

Crispy Fish

  • 1 cup all-purpose flour (125 g)
  • 1 tablespoon old bay seasoning
  • ½ teaspoon baking powder
  • 1 cup lager beer (240 mL)
  • vegetable oil, for frying
  • 1 lb fresh cod (455 g), cut into 1-inch (2-cm) thick strips

Avocado Crema

  • 2 medium avocados
  • 1 cup sour cream (230 g)
  • ¼ cup lime juice (60 mL)
  • salt, to taste


  • corn tortilla, warmed
  • radish, thinly sliced, for serving, optional

Nutrition Info

  • Calories 376
  • Fat 19g
  • Carbs 31g
  • Fiber 5g
  • Sugar 3g
  • Protein 18g

Estimated values based on one serving size.


  1. Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
  2. Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
  3. Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
  4. Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
  5. Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
  6. To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
  7. Enjoy!
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Crispy Fish Tacos