Ingredients
Scale
For the Fish:
- 1 lb white fish (cod, tilapia, or halibut), cut into strips
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp salt
- ½ cup sparkling water (for extra crispiness)
- 1 egg
- Vegetable oil (for frying)
For the Slaw:
- 2 cups shredded cabbage (green or purple)
- ½ cup shredded carrots
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- 1 tbsp olive oil
- Salt & pepper to taste
For the Sauce:
- ½ cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp hot sauce (optional)
- Juice of 1 lime
- 1 tsp garlic powder
For Serving:
- 8 small corn tortillas
- Lime wedges
- Sliced jalapeños (optional)
- Avocado slices (optional)
Instructions
- Prepare the Slaw: In a bowl, toss cabbage, carrots, and cilantro with lime juice, olive oil, salt, and pepper. Let it sit while you prep the fish.
- Make the Batter: In a bowl, whisk flour, baking powder, garlic powder, paprika, cumin, and salt. Add sparkling water and egg, mixing until smooth.
- Fry the Fish: Heat oil in a deep pan over medium-high heat. Dip fish strips in batter, let excess drip off, and fry until golden brown (about 3-4 minutes per side). Drain on paper towels.
- Mix the Sauce: Stir together mayonnaise, sour cream, lime juice, hot sauce, and garlic powder.
- Assemble the Tacos: Warm tortillas, add crispy fish, top with slaw, drizzle with sauce, and add optional toppings like avocado and jalapeños.
- Serve & Enjoy! Squeeze fresh lime over each taco and dig in! 🌮✨
- Prep Time: 15 min
- Cook Time: 15 min