Fried Fish Tacos

Elevate your taco night with these irresistible Fried Fish Tacos, where perfectly crisp, beer-battered white fish meets vibrant, fresh toppings. This easy recipe combines flaky cod or tilapia coated in a light, golden crust with a crunchy cabbage-carrot slaw, zesty lime crema, and creamy avocado slices, all tucked inside warm corn tortillas. Ready in just 45 minutes, these tacos are a celebration of bold flavors and contrasting textures. Whether you're hosting a dinner party or craving a quick weeknight meal, these tacos are sure to be the star of the table. Serve with extra lime wedges for a burst of brightness in every bite. Perfect for seafood lovers, taco enthusiasts, or anyone looking for a fresh twist on a beloved classic!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound fresh white fish fillets (such as cod or tilapia)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 cup cold beer
• 2 cups vegetable oil
• 12 pieces corn tortillas
• 2 cups shredded cabbage
• 1 large carrot, shredded
• 0.5 cup fresh cilantro, chopped
• 0.5 cup sour cream
• 0.25 cup mayonnaise
• 1 large lime, juiced and zested
• 1 optional jalapeño, finely chopped
• 1 garlic clove, minced
• 1 large avocado, sliced

Directions

Step 1

Cut the fish fillets into strips approximately 1 inch wide and 3 inches long. Pat the fish dry with paper towels and set aside.

Step 2

In a medium bowl, whisk together the flour, baking powder, salt, and black pepper. Gradually add the cold beer, whisking until the batter is smooth and thick enough to coat the back of a spoon. Let the batter rest for 10 minutes.

Step 3

In a large, deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Step 4

Working in batches, dip the fish strips into the batter, allowing any excess to drip off. Carefully place the battered fish into the hot oil and fry until golden brown and cooked through, about 3-4 minutes per side. Remove the fish from the oil and drain on paper towels.

Step 5

While the fish is frying, prepare the slaw by combining the shredded cabbage, shredded carrot, and chopped cilantro in a large bowl. Toss to mix.

Step 6

In a separate small bowl, prepare the lime crema by mixing the sour cream, mayonnaise, lime juice, lime zest, minced garlic, and optional jalapeño. Stir until well combined.

Step 7

Warm the corn tortillas in a dry skillet for about 30 seconds per side or until pliable.

Step 8

To assemble the tacos, place a portion of the fried fish onto each tortilla. Top with a generous amount of slaw, drizzle with lime crema, and add slices of avocado if desired.

Step 9

Serve the tacos immediately with extra lime wedges on the side.

Nutrition Facts

Serving size	2695 grams (2695.0g)

Amount per serving	% Daily Value*
Calories	6920

Total Fat 538.10g	690%
Saturated Fat 86.80g	434%
Polyunsaturated Fat 268.80g
Cholesterol 343mg	114%
Sodium 3571mg	155%
Total Carbohydrate 431.00g	157%
Dietary Fiber 68.00g	243%
Total Sugars 25.60g
Protein 144.30g	289%

Vitamin D 907IU	4536%
Calcium 752mg	58%
Iron 20mg	110%
Potassium 4340mg	92%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.8%

Protein: 8.1%

Carbs: 24.1%