Description
Crispy golden battered fish tucked into warm corn tortillas with crunchy cabbage and a creamy lime sauce. Fresh, vibrant, and perfect for a flavorful taco night.
Ingredients
Scale
- 500 g (1 lb) white fish fillets, cut into strips
- 8 small corn tortillas
- 1 cup (125 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- 1 cup (240 ml) cold sparkling water
- 2 cups green cabbage, finely shredded
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 lime
- ¼ cup fresh cilantro, chopped
- About 2 cups vegetable oil, for shallow frying
Instructions
- Heat vegetable oil in a deep skillet over medium heat until hot but not smoking.
- In a bowl, whisk together the flour, baking powder, salt, black pepper, paprika, and garlic powder.
- Slowly whisk in the cold sparkling water until a smooth batter forms.
- Pat the fish strips dry and dip each piece into the batter, coating evenly.
- Carefully place the battered fish into the hot oil and fry for 3 to 4 minutes per side until golden and crisp.
- Remove the fish and drain on a rack.
- In a separate bowl, mix sour cream, mayonnaise, lime zest, and a squeeze of lime juice to create the sauce.
- Warm the corn tortillas in a dry skillet.
- Fill each tortilla with crispy fish, shredded cabbage, drizzle of sauce, and chopped cilantro.
- Serve immediately with extra lime wedges if desired.
Notes
- Keep the batter cold for a lighter, crispier coating.
- Fry in batches to maintain oil temperature.
- Serve immediately for best texture and crunch.
Nutrition
- Serving Size: 2 tacos
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 36 g
- Saturated Fat: 6 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg