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Crispy Fish Tacos with Cabbage Slaw – Flavorful Recipes for Dinner

Okay, picture this: golden, crispy fish nestled in warm tortillas, fresh cabbage slaw with just the right crunch, and a tangy, creamy sauce drizzled on top. Sounds dreamy, right? I’m so excited to share this recipe because it’s one of those quick dishes that tastes like you spent all day in the kitchen. Whether you’re whipping these up for a weeknight dinner or impressing friends over the weekend, these tacos bring together flavors and textures that *just* work. Plus, I’ll share my insider tips to get that fish perfectly crispy every time—no greasy mess or soggy bites here!

Quick Facts

Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients

For the Main Dish:

1 lb white fish fillets (cod, tilapia, or haddock), cut into 3-inch pieces
1 cup all-purpose flour
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 cup cold sparkling water
Vegetable oil, for frying (about 2 cups)
8 small corn or flour tortillas
2 cups shredded green cabbage
1/2 cup shredded purple cabbage
1/4 cup chopped fresh cilantro (optional)

For the Sauce / Garnish:

1/2 cup mayonnaise
2 tbsp sour cream or Greek yogurt
1 tbsp lime juice
1 tsp hot sauce (adjust to taste)
1/2 tsp ground cumin

How I Make It

Step 1:

First, let’s get that slaw ready. In a bowl, toss together the green and purple cabbage with half the cilantro if using—this adds a fresh crunch and vibrant color that makes the tacos pop. Set aside while we prep the fish.

Step 2:

In a medium bowl, whisk together the flour, paprika, garlic powder, salt, and pepper. Slowly pour in the cold sparkling water, stirring until you get a smooth, slightly thick batter. The bubbles from the sparkling water create that magical light crust on the fish.

Step 3:

Heat about 1 inch of vegetable oil in a deep skillet or cast-iron pan over medium-high heat until it reaches 350°F (or test by dropping a little batter—you want it to sizzle immediately).

Step 4:

Dip each fish piece into the batter, letting the excess drip off. Carefully lower the fish into the hot oil, frying a few pieces at a time so they don’t crowd. Fry about 3-4 minutes per side, or until the batter is golden brown and the fish flakes easily with a fork.

Step 5:

While the fish cooks, mix together mayonnaise, sour cream, lime juice, hot sauce, and cumin to make the sauce. Taste and adjust—the tangier and spicier, the better!

Step 6:

Warm your tortillas in a dry pan or wrapped in foil in the oven for a few minutes. Assemble the tacos by layering cabbage slaw, crispy fish, a drizzle of the creamy sauce, and a sprinkle of cilantro. Serve immediately for that perfect hot-and-crisp bite.

Variations & Tips

Use beer instead of sparkling water in the batter for extra flavor and crispiness.
Swap out the white cabbage for napa or red cabbage for a different texture.
Add pickled jalapeños or a squeeze of fresh lime for an extra kick.
For a gluten-free option, use rice flour or a gluten-free all-purpose flour blend.
If you don’t want to fry, try pan-searing the battered fish in a nonstick skillet with a little oil.

How I Like to Serve It

These tacos are a perfect Friday night treat with a cold margarita or a crisp beer. I love serving them during warm spring evenings on the patio or as a fun, casual dinner for family and friends. Pair them with a simple black bean salad or creamy guacamole for a full fiesta on your plate!

Notes

Store leftovers in an airtight container separately (fish, slaw, and sauce) and reheat fish briefly in a hot oven to maintain crispiness.
Fresh fish is best, but you can also use frozen fillets—just make sure they’re fully thawed and patted dry before battering.

Closing: This crispy fish taco recipe is always a crowd-pleaser because it nails every texture and flavor, turning dinner into a celebration of fresh, vibrant tastes.