Fish Tacos With Cabbage Slaw Recipe

As a food blogger, I perfected an easy slaw for fish tacos that mixes bright citrus, crunchy cabbage and a secret spice that makes every bite sing.

If you love fresh, vibrant flavors, fish tacos with cabbage slaw are perfect for you. They combine perfectly cooked fish with a crunchy slaw.

This mix of. I love the way flaky cod meets a punchy lime juice dressed slaw, it makes the tacos bright and messy in the best way.

I call this a Fish Tacos With Slaw favorite, and the slaw itself is an Easy Slaw For Fish Tacos riff I keep going back to. It’s not fancy, sometimes I overstuff the tortillas, but every bite sings and makes me want more.

Ingredients

• Crispy beer battered fish, flaky lean protein with smoky paprika flavor.
• Corn tortillas, slightly sweet, chewy, and the traditional taco wrapper.
• Green cabbage, crunchy and high in fiber, gives great fresh texture.
• Red cabbage, optional, adds color and a bit more antioxidants.
• Lime, bright acidity that cuts richness and wakes up other flavors.
• Mayo and sour cream, creamy fats that smooth heat and add richness.
• Avocado, optional, supplies creamy monounsaturated fat and silky mouthfeel.
• Beer or sparkling water, carbonation makes a lighter, airier batter.
• Cilantro, fresh green herb that brightens and lifts the whole taco.

Ingredient Quantities

• 1 pound firm white fish (cod halibut or tilapia)
• 3/4 cup all purpose flour
• 1/4 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 large egg
• 3/4 cup beer or sparkling water
• 2 cups neutral oil for frying such as vegetable or canola
• 8 small corn tortillas about 6 inches each
• 3 cups thinly sliced green cabbage (about half a small head)
• 1 cup shredded red cabbage optional
• 1 cup shredded carrot about 1 medium carrot
• 1/3 cup mayonnaise
• 1/4 cup sour cream or Mexican crema
• 2 tablespoons fresh lime juice (about 1 lime)
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1/4 cup chopped fresh cilantro
• 2 limes for serving
• 1 ripe avocado optional
• 1/4 cup pickled red onion optional
• Extra salt and pepper for seasoning

How to Make this

1. Prep the fish and veggies: pat 1 pound firm white fish dry and cut into 3 inch strips, thinly slice 3 cups green cabbage and 1 cup red cabbage if using, shred 1 cup carrot, chop 1/4 cup cilantro, slice avocado if using and set 1/4 cup pickled red onion aside for topping if desired.

2. Make the slaw: in a bowl whisk 1/3 cup mayonnaise, 1/4 cup sour cream or Mexican crema, 2 tablespoons fresh lime juice, 1 tablespoon apple cider vinegar, and 1 teaspoon sugar until smooth. Toss with the shredded cabbages and carrot, fold in 1/4 cup chopped cilantro, season with salt and pepper to taste. Let it sit while you make the batter so the cabbage softens a little.

3. Mix the dry batter: in a medium bowl combine 3/4 cup all purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika and 1 teaspoon chili powder. Give it a good whisk so there are no clumps.

4. Make the wet batter: crack 1 large egg into the dry mix, pour in 3/4 cup beer or sparkling water and whisk until just combined into a thick, slightly lumpy batter. Let it rest 5 minutes, this makes it lighter. Tip: sparkling water or cold beer makes the coating extra crisp.

5. Heat the oil: pour 2 cups neutral oil into a heavy pot or deep skillet and heat to about 350 to 375 F (use a thermometer). If you don’t have one, test by dropping a little batter in oil; it should sizzle and rise steadily.

6. Batter and fry the fish: season the fish strips lightly with salt and pepper, then dip each piece into the batter to coat. Fry in batches so you don’t crowd the pan, about 3 to 4 minutes per batch until golden and cooked through. Remove to a wire rack or paper towels to drain and keep warm in a low oven if needed. Tip: don’t overcook the fish, it flakes easily.

7. Warm the tortillas: heat 8 small corn tortillas, about 6 inches each, in a dry skillet 20 to 30 seconds per side until pliable and slightly charred spots appear. Stack and wrap in a clean towel to keep warm.

8. Assemble the tacos: place some slaw on each warm tortilla, add a piece or two of fried fish, top with sliced avocado, a spoonful of pickled red onion if using, extra cilantro, and a squeeze of the remaining limes.

9. Finish and serve: offer extra salt and pepper, lime wedges (use the 2 limes for serving) and crema or hot sauce on the side. Enjoy right away for maximum crunch.

Equipment Needed

1. Cutting board and a sharp chef’s knife, for trimming fish and slicing cabbages
2. Mixing bowls, one medium for the batter and one large for the slaw
3. Measuring cups and spoons and a whisk to mix batters and dressings
4. Heavy pot or deep skillet for frying with enough oil, plus an instant read thermometer to reach about 350 to 375 F
5. Slotted spoon or tongs and a wire rack or paper towels for draining the fried fish
6. Box grater for shredding the carrot and a knife for thinly slicing cabbage and avocado
7. Small dry skillet or comal for warming tortillas and a clean kitchen towel to keep them wrapped, dont let them overheat
8. Fish spatula or wide spatula and a baking sheet or plate to keep cooked fish warm

FAQ

Fish Tacos With Cabbage Slaw Recipe Substitutions and Variations

• Fish: swap the cod or tilapia with peeled shrimp (about 12 to 16 medium) for a faster cook, or use firm tofu pressed and sliced for a vegetarian taco, or try mahi mahi for a slightly meatier bite
• Batter liquid: if you dont have beer use chilled club soda or seltzer for the same light crisp, or ginger ale for a touch of sweetness, or even very cold sparkling apple cider in a pinch
• Flour mix: for gluten free swaps use rice flour or a cup for cup gluten free baking mix in place of the all purpose plus cornstarch, or use extra cornstarch and a little potato starch to get an extra crisp shell
• Tortillas: swap corn tortillas for small flour tortillas if you prefer soft, or use butter lettuce leaves for low carb tacos, or crisp up small corn tostadas for a crunchier texture

Pro Tips

– Get your batter cold and stop fussing with it: use cold beer or sparkling water, mix just until combined, then let it rest. Overmixing makes the coating gummy, and warm batter ruins the crisp. Also pat the fish really dry and dust lightly with flour so the batter sticks instead of sliding off.

– Keep oil steady and fry in small batches: aim for a steady sizzle, not a roar. If the oil drops too much when you add pieces, the crust soaks up oil and gets greasy. Use a wire rack to drain, not paper towels, and if you need to keep pieces warm pop them in a low oven for a few minutes so they stay crisp.

– Make the slaw ahead but finish it last minute: dress the cabbage a little early so it softens and flavors meld, but taste and re-season right before serving. If it gets watery, press some out with a paper towel or fold in an extra spoon of mayo to bind. Slice avocado and add pickled onions right before serving so they stay bright and not soggy.

– Warm and store tortillas properly: heat until pliable and stack wrapped in a towel so they steam a bit and stay flexible. If you’re doing a lot of tacos, warm a few at a time so they don’t get gummy. And when assembling, put slaw down first, fish on top, then finish with lime and cilantro so the crust stays crunchy longer.