Print

Crispy Fish Tacos Recipe Easy 5-Step Guide with Zesty Lime Slaw and Chipotle Crema

crispy fish tacos recipe - featured image
Print Recipe

A quick and easy recipe for crispy fish tacos with a light, crunchy batter, zesty lime slaw, and smoky chipotle crema. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 lb (450 g) white fish fillets (like cod or tilapia), skin removed
  • ½ cup (60 g) all-purpose flour
  • ¼ cup (30 g) cornstarch
  • 1 tsp baking powder
  • ¾ cup (180 ml) cold sparkling water or beer
  • Salt and pepper, to taste
  • Vegetable oil, for frying (about 1 inch deep in skillet)
  • 3 cups (270 g) shredded green cabbage
  • 1 medium carrot, grated
  • ¼ cup (15 g) fresh cilantro, chopped
  • Juice of 1 lime (about 2 tbsp/30 ml)
  • 2 tbsp (30 ml) olive oil
  • 1 tsp honey or agave syrup (optional)
  • Salt and pepper, to taste
  • ½ cup (120 g) sour cream or Greek yogurt
  • 1–2 tsp minced chipotle peppers in adobo sauce (adjust for heat)
  • 1 tbsp (15 ml) fresh lime juice
  • ¼ tsp garlic powder
  • Salt, to taste
  • Small corn or flour tortillas, warmed

Instructions

  1. Prep the Slaw: In a medium bowl, combine shredded cabbage, grated carrot, and chopped cilantro. In a small bowl, whisk together lime juice, olive oil, honey (if using), salt, and pepper. Pour dressing over the veggies and toss well. Set aside to let flavors meld while preparing the fish. (About 10 minutes)
  2. Make the Chipotle Crema: Mix sour cream or Greek yogurt with minced chipotle peppers, lime juice, garlic powder, and salt. Taste and adjust heat by adding more chipotle if desired. Chill until ready to serve. (5 minutes)
  3. Prepare the Fish Batter: In a bowl, sift together flour, cornstarch, baking powder, salt, and pepper. Slowly whisk in cold sparkling water or beer until the batter is smooth but thick enough to coat fish (about the consistency of pancake batter). Keep the batter cold as you work. (5 minutes)
  4. Heat the Oil: Pour vegetable oil into your skillet to about 1-inch depth. Heat over medium-high until it reaches 350°F (175°C). Use a thermometer or test with a small drop of batter—it should sizzle and float immediately.
  5. Fry the Fish: Pat fish fillets dry with paper towels. Cut into taco-sized pieces (around 3–4 inches long). Dip each piece into the batter, letting excess drip off, then carefully place into hot oil. Fry in batches to avoid crowding. Cook about 3–4 minutes per side until golden brown and crispy. Remove with tongs and drain on paper towels. (15–20 minutes total)
  6. Warm the Tortillas: While frying, warm tortillas in a dry skillet or microwave wrapped in a damp towel.
  7. Assemble the Tacos: Place a few pieces of crispy fish on each tortilla, top with a generous scoop of lime slaw, and drizzle with chipotle crema. Add fresh lime wedges on the side if you like.

Notes

Keep the batter cold to maintain lightness. Maintain oil temperature at 350°F (175°C) for best crispiness. Do not overcrowd the pan when frying. Assemble tacos just before serving to keep fish crispy. Batter can be thinned with more sparkling water if too thick. For gluten-free, substitute flour with gluten-free flour or rice flour and cornstarch mix. Chipotle crema can be made ahead and refrigerated for up to 3 days. Baking option: bake battered fish at 425°F (220°C) for 15-20 minutes, flipping halfway, but texture will be less crispy.

Nutrition

Keywords: crispy fish tacos, fish tacos recipe, lime slaw, chipotle crema, easy fish tacos, quick dinner, fried fish, taco night

Find it online: https://elvafood.com/crispy-fish-tacos-recipe-easy-5-step-guide-with-zesty-lime-slaw-and-chipotle-crema/