Crispy Fish Tacos
18 days ago
Restaurant-quality Crispy Battered Fish Tacos with Red Cabbage Slaw...Addicting!
Recipe
Ingredients
For the Fish
·1 lb white fish fillets (cod, tilapia, or mahi-mahi), cut into strips
·1 cup all-purpose flour
·1 tsp baking powder
·1/2 tsp salt
·1 cup cold sparkling water or light beer
·Vegetable oil for frying
For the Slaw
·2 cups red cabbage, shredded
·1/2 cup carrots, shredded
·1/4 cup fresh cilantro, chopped
·2 tbsp mayonnaise
·1 tbsp lime juice
·1/2 tsp honey or sugar
·Salt and black pepper to taste
For Serving
·8-10 corn tortillas
·Fresh lime wedges
·Sliced radishes
·Optional: Crema or chipotle mayo
Instructions
1.Prepare the Slaw: In a medium bowl, whisk together the mayonnaise, lime juice, honey, salt, and pepper. Toss in the shredded cabbage, carrots, and cilantro until well coated. Set aside in the refrigerator to let the flavors meld.
2.Heat the Tortillas: Place a dry skillet or griddle over medium-high heat. Warm each corn tortilla for about 30 seconds per side until they are soft and develop slight charred spots. Wrap them in a clean kitchen towel to keep them warm and pliable.
3.Make the Batter: In a large bowl, whisk together the flour, baking powder, and salt. Slowly pour in the sparkling water or beer, whisking gently until just combined (a few small lumps are okay).
4.Fry the Fish: Fill a heavy-bottomed pan with about 2 inches of oil and heat to 375 degrees F. Dip each fish strip into the batter, let the excess drip off, and carefully place in the hot oil. Fry in batches for 3 to 4 minutes per side until the coating is golden brown and crispy. Drain on a wire rack or paper towels.
5.Assemble: Place a piece of crispy fish in the center of each warmed tortilla. Top generously with the cabbage slaw and garnish with radish slices.
6.Finish: Serve immediately with fresh lime wedges on the side for squeezing over the tacos.
Comments
?