Name: Crispy Fish Tacos with Cabbage Slaw and Chipotle Crema
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 pound white fish fillets; 0.5 cup all-purpose flour; 0.25 cup cornstarch; 1 teaspoon baking powder; 1 teaspoon salt; 0.5 teaspoon garlic powder; 0.75 cup cold beer or sparkling water; 4 cups vegetable oil; 0.5 small head green cabbage; 0.25 small head red cabbage; 2 lime; 0.5 cup cilantro; 0.5 cup sour cream; 2 chipotle peppers in adobo; 8 small corn tortillas; 1 avocado; 4 radishes

Crispy Fish Tacos with Cabbage Slaw and Chipotle Crema

DessertGrilledMexican-InspiredVegetarianWeeknightmexicanseafoodweeknight

20 minPrep15 minCook4Serves

Ingredients

1 poundwhite fish fillets (cod, mahi-mahi, or tilapia)
½ cupall-purpose flour
¼ cupcornstarch
1 teaspoonbaking powder
1 teaspoonsalt
½ teaspoongarlic powder
¾ cupcold beer or sparkling water
4 cupsvegetable oil (for frying)
½ small headgreen cabbage
¼ small headred cabbage
2lime
½ cupcilantro
½ cupsour cream
2chipotle peppers in adobo
8 smallcorn tortillas
1avocado (ripe)
4radishes

Prep

01
Pat the 1 pound fish fillets completely dry with paper towels, then cut into strips about 1 inch wide and 3-4 inches long
02
Whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon garlic powder in a medium bowl
03
Slice 1/2 small head green cabbage and 1/4 small head red cabbage into thin shreds for the slaw
04
Juice 2 limes, separating juice for the crema and keeping wedges for serving
05
Chop 1/2 cup cilantro and set aside
06
Blend 1/2 cup sour cream with 2 chipotle peppers in adobo until smooth to make the chipotle crema
07
Slice 1 ripe avocado into pieces
08
Thinly slice 4 radishes

Method

01
Heat vegetable oil in a heavy-bottomed pot or deep skillet to 375°F.
02
While oil heats, whisk together flour, cornstarch, baking powder, 1/2 teaspoon salt, and garlic powder in a medium bowl.
03
Pour in cold beer or sparkling water and whisk until just combined and slightly lumpy.
04
Pat fish fillets completely dry with paper towels and cut into strips about 1 inch wide and 3-4 inches long. Season with remaining 1/2 teaspoon salt.
05
Working in batches, dip fish strips into batter, let excess drip off, and carefully lower into hot oil. Fry 3-4 minutes until golden and crispy, turning once.
06
Transfer fried fish to a wire rack or paper towel-lined plate.
07
Warm tortillas in a dry skillet over medium heat, about 30 seconds per side, or wrap in foil and heat in a 300°F oven.
08
Assemble tacos by placing fish on tortillas, topping with cabbage slaw, chipotle crema, sliced avocado, radish slices, and cilantro. Serve with lime wedges.

Spice Tips

The chipotle crema has moderate heat as written. For milder flavor, use just 1 chipotle pepper. For more kick, add a pinch of cayenne to the fish batter or drizzle finished tacos with hot sauce. Fresh jalapeño slices add bright heat if you want crunch with the spice.

The batter works best when cold ingredients meet hot oil — don't make it ahead. For crispier tacos, keep fried fish in a 200°F oven while finishing batches. Leftover chipotle crema keeps refrigerated for up to 5 days and is excellent on grilled chicken, burgers, or roasted vegetables.