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Crispy Fish Tacos

by Kiano Moju and Rie McClenny featured in Shrimp Tacos vs. Fish Tacos

Under 30 min

Under 30 min


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, chopped (10 g)
  • 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, cut into 1-inch (2-cm) thick strips (455 g)

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
    Calories 389
    Fat 18g
    Carbs 35g
    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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