Fish Tacos Recipe

A quick and flavorful fish tacos recipe featuring crispy battered white fish, tangy cabbage slaw, creamy lime crema, and fresh avocado — perfect for weeknights or casual gatherings.

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Course: Main Course

Cuisine: Mexican

Keyword: fish tacos, crispy fish tacos, lime crema, seafood tacos, weeknight tacos

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings (2 tacos per person)

Calories: 520kcal

Ingredients

1 lb 450 g white fish fillets (cod, tilapia, or pollock), cut into strips
1 cup all-purpose flour
1 tsp baking powder
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 cup cold beer or sparkling water for batter
Vegetable oil for frying
8 small flour or corn tortillas
2 cups shredded red cabbage
1 ripe avocado sliced
Fresh cilantro leaves
For lime crema: 1/2 cup sour cream or Greek yogurt 2 tbsp mayonnaise, juice of 1 lime, 1 tsp honey, salt and pepper to taste
Optional: hot sauce lime wedges

Instructions

Pat fish strips dry and season lightly with salt and pepper.
In a bowl, whisk flour, baking powder, paprika, garlic powder, salt, and pepper.
Gradually whisk in cold beer or sparkling water until a smooth batter forms.
Heat 1–2 inches of vegetable oil in a deep skillet to about 350°F (175°C).
Dust fish lightly with flour to help batter stick.
Dip each fish strip into batter, letting excess drip off.
Fry fish in batches, 3–4 minutes per side, until golden and crisp; transfer to a wire rack to drain.
Mix shredded cabbage with a squeeze of lime and a pinch of salt for quick slaw.
Whisk together sour cream, mayonnaise, lime juice, honey, salt, and pepper to make crema.
Warm tortillas in a dry skillet or wrapped in foil.
Assemble tacos: tortilla, slaw, crispy fish, avocado slices, crema, cilantro, and hot sauce if desired.

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