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Crispy Baja Fish Tacos with Zesty Lime Slaw Recipe

Baja Fish Tacos with Creamy Lime Slaw

Sara Coleman
Crispy, golden-fried white fish nestled in warm corn tortillas and topped with a zesty, crunchy lime-infused cabbage slaw for the ultimate coastal dining experience.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 385 kcal

Ingredients
  

Ingredients

  • 1 lb cod or tilapia fillets cut into 2-inch strips
  • 1 cup all-purpose flour divided into two portions
  • 1 cup sparkling water ice cold for a light batter
  • 2 cups shredded green cabbage finely sliced
  • 0.5 cup sour cream or Greek yogurt
  • 2 tbsp mayonnaise adds richness to the slaw
  • 2 tbsp fresh lime juice plus wedges for serving
  • 1 tsp chili powder for seasoning the flour
  • 8 small corn tortillas warmed
  • 0.25 cup fresh cilantro chopped for garnish
  • 0.5 cup vegetable oil for shallow frying
  • 0.5 tsp garlic powder for the batter seasoning

Notes

Storage: Fried fish is best enjoyed immediately. Slaw can be made 4 hours ahead. Substitution: For a gluten-free version, use a 1-to-1 gluten-free flour blend and corn-based starch. Serving Suggestion: Top with sliced jalapeños or avocado for extra heat and creaminess.