These fish tacos are among the best I’ve had. Light, flaky fish paired with a creamy, crunchy red cabbage slaw and a fresh squeeze of lime delivers a bright, balanced bite every time. Add a dash of hot sauce for heat and you have a quick, satisfying lunch or dinner that comes together easily.
Table of Contents
- Step 1: Make the homemade creamy coleslaw first.
- Frequently Asked Questions:
- Similar Recipe Ideas:
- Fish Tacos Recipe
Step 1: Make the homemade creamy coleslaw first.
A crunchy, tangy slaw is essential for good fish tacos. This version uses shredded red cabbage for color and texture, balanced with a creamy dressing that has a touch of sweetness and bright citrus.
In a mixing bowl combine shredded red cabbage, mayonnaise, Mexican-style sour cream, honey, and freshly squeezed lime juice. Stir until the cabbage is evenly coated. Taste and adjust the lime or honey to reach the balance you prefer. Refrigerate while you prepare the fish so the flavors meld and the cabbage softens slightly.
Dad’s Seasonings
Essential seasonings for grilling and frying.
Step 2: Fry the fish tacos.
Proper frying is key to a light, crisp coating. Use a heavy pot or dutch oven and enough oil so pieces can float without touching the bottom. Heat the oil to 350°F (about 175°C) and maintain that temperature for consistent results—if the oil cools, the coating absorbs more fat and becomes greasy.
Choose a firm white fish such as halibut, cod, or tilapia. Halibut offers a meatier texture, but any fresh white fish will work well. Cut the fillets into manageable sticks for easy eating. Pat the pieces dry to help the coating adhere.
Lightly dust the fish with flour to create a dry layer that helps the batter stick. For the batter, whisk one egg in a bowl, then stir in seasoned all-purpose flour and your beer of choice until the batter is smooth and slightly thick. A beer batter gives a delicate, airy crust when fried.
Dip each fish stick into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry in batches so the oil temperature remains steady. Cook for about four minutes, or until the coating is golden and the fish flakes easily. Transfer to a wire rack to drain—this keeps the crust crisp.
Warm tortillas on a dry skillet or in the oven. Assemble tacos by spreading a layer of creamy red cabbage slaw, topping with a piece or two of fried fish, then finishing with a squeeze of lime and a few drops of hot sauce if you like heat. Serve immediately.
Frequently Asked Questions:
Yes. The flavors translate well to stovetop frying in a heavy skillet or to oven-baked versions for a lighter option. If baking, coat the fish lightly and use a hot oven with a rack so air circulates under the pieces for better crisping.
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Printer Friendly Recipe
Fish Tacos
Ingredients
Creamy Coleslaw Ingredients
- 2 cups Shredded red cabbage
- 1/4 cup Mayonnaise
- 1/4 cup Mexican-style sour cream
- 1 tbsp Honey
- 1 Lime, juiced
Fish Ingredients
- 2 lbs Halibut or other white fish
- 1/2 gal Peanut oil (or other frying oil)
- 1 cup Seasoned flour
- 1 1/4 cup Beer
- 1 Egg
Instructions
Creamy Coleslaw Instructions
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Combine shredded red cabbage, mayonnaise, Mexican-style sour cream, honey, and freshly squeezed lime juice in a bowl. Mix until evenly coated and chill while you prepare the fish.
Frying Fish Instructions
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Fill a large dutch oven or heavy pot halfway with oil and heat to 350°F (175°C).
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Slice fish into sticks, pat dry, and lightly dust with about 1/4 cup flour so the batter adheres.
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Whisk the egg, then add the seasoned flour and beer, stirring until smooth to form a batter.
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Dip fish in batter and fry in batches for about 4 minutes, or until golden and cooked through. Drain on a wire rack.
Nutrition
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