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97% would make again

Crispy Fish Tacos

Tasty Team

Under 30 minutes

Under 30 minutes

Ingredients

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

Assembly

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

Nutrition Info

  • Calories 393
  • Fat 18g
  • Carbs 36g
  • Fiber 7g
  • Sugar 6g
  • Protein 19g

Estimated values based on one serving size.

Preparation

  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!

Ingredients

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

Assembly

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

Nutrition Info

  • Calories 393
  • Fat 18g
  • Carbs 36g
  • Fiber 7g
  • Sugar 6g
  • Protein 19g

Estimated values based on one serving size.

Preparation

  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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