Description
Crispy club-soda-battered white fish served in warm corn tortillas topped with a zesty, creamy purple and green cabbage slaw. A classic Baja-style taco recipe made alcohol-free.
Ingredients
Scale
- 1 lb Firm white fish (Cod or Tilapia), cut into strips
- 1 cup All-purpose flour
- 1/4 cup Cornstarch
- 1 tsp Baking powder
- 1 cup Ice-cold Club Soda or Sparkling Water
- 1/2 tsp Garlic powder
- 1/2 tsp Paprika
- 1/2 tsp Cumin
- 2 cups Shredded purple cabbage
- 2 cups Shredded green cabbage
- 1/3 cup Mayonnaise
- 1/3 cup Sour cream
- 1/4 cup Fresh cilantro (chopped)
- 2 tbsp Fresh lime juice
- Corn tortillas
Instructions
- Whisk together mayonnaise, sour cream, lime juice, garlic, and cilantro. Toss with shredded cabbage to make the slaw. Refrigerate.
- Heat vegetable oil in a deep pot to 375°F (190°C).
- Pat fish strips dry and season with salt.
- Whisk flour, cornstarch, baking powder, and spices. Stir in cold club soda to make a batter.
- Dip fish in batter, drain excess, and fry in hot oil for 3-4 minutes until golden.
- Drain fish on a wire rack.
- Warm tortillas in a skillet.
- Assemble tacos with fish and slaw. Serve immediately.
Notes
- Batter Tip: Keep the club soda ice-cold for the crispiest tempura texture.
- Fish Choice: Cod and Halibut are best, but Tilapia works well on a budget.
- Slaw: Make the slaw first so the flavors can meld while you fry the fish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Deep Fry
- Cuisine: Mexican
Nutrition
- Serving Size: 2 Tacos
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 45mg
Keywords: Baja Fish Tacos, Crispy Fish Tacos, Club Soda Batter, Cilantro Lime Slaw, Mexican Seafood Recipe, Halal Fish Tacos