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97% would make again

Crispy Fish Tacos

Tasty Team

Under 30 minutes

Under 30 minutes


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

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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