Ingredients:

  • 1 pound (450g) white fish fillets (such as cod, mahi-mahi, or tilapia), cut into 2-inch strips
  • 1 cup (120g) all-purpose flour, plus extra for dredging
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup (240ml) ice-cold beer (lager works well!) or sparkling water
  • Vegetable oil or canola oil, for frying (about 3 cups/720ml)
  • 4 cups (about ½ a medium head) shredded green cabbage
  • 1/2 cup (about 2 medium) shredded carrots
  • 1/4 cup (60ml) mayonnaise
  • 2 tablespoons (30ml) lime juice, freshly squeezed
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 1/2 cup (120ml) sour cream (or Greek yogurt for a lighter option)
  • 2 tablespoons (30ml) lime juice, freshly squeezed
  • 1 tablespoon (15ml) water (to thin, if needed)
  • Pinch of salt
  • 12 corn tortillas (6-inch diameter)
  • Chopped fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions:

  1. Prepare the Slaw: Combine cabbage, carrots, mayonnaise, lime juice, vinegar, sugar, salt, and pepper in a bowl. Mix well and set aside to allow flavors to meld.
  2. Make the Lime Crema: Whisk together sour cream, lime juice, water (if needed), and salt in a small bowl. Adjust consistency to your liking. Set aside.
  3. Prepare the Fish Batter: Whisk together flour, baking powder, salt, and pepper in a large bowl. Gradually whisk in the cold beer (or sparkling water) until just combined. Do not overmix.
  4. Heat the Oil: Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Use a thermometer to ensure accurate temperature.
  5. Fry the Fish: Dredge each fish strip in flour, then dip it into the batter, coating it completely. Carefully lower the battered fish into the hot oil. Fry for 2-3 minutes per side, or until golden brown and cooked through (internal temperature reaches 145°F/63°C).
  6. Drain the Fish: Remove the fried fish with a slotted spoon or spider and place on a plate lined with paper towels to drain excess oil.
  7. Warm the Tortillas: Warm the corn tortillas on a griddle or pan until pliable and slightly charred.
  8. Assemble the Tacos: Fill each tortilla with fried fish, slaw, and lime crema.
  9. Garnish and Serve: Garnish with chopped cilantro and serve immediately with lime wedges.