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Easy Crispy Fish Tacos Recipe 20-Minute Homemade Dinner Idea

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This easy crispy fish tacos recipe delivers golden, crunchy fish with a fresh lime cabbage slaw, perfect for quick weeknight dinners or casual gatherings. Ready in under 20 minutes, it combines simple pantry ingredients with vibrant flavors for a crowd-pleasing meal.

Ingredients

Scale
  • 1 lb white fish fillets (cod, tilapia, or mahi-mahi)
  • 1 cup all-purpose flour (or cornmeal for extra crunch)
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup cold sparkling water
  • Vegetable oil for frying (canola or sunflower oil preferred)
  • 2 cups shredded green cabbage
  • 1/2 cup shredded red cabbage
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • 1 tbsp mayonnaise (dairy-free mayo optional)
  • Salt and pepper to taste
  • 8 small corn or flour tortillas (warmed)
  • Optional: sliced avocado, extra lime wedges, hot sauce

Instructions

  1. Rinse the fish fillets under cold water and pat dry with paper towels. Cut into 3-4 inch pieces and season lightly with salt and pepper.
  2. In a chilled large bowl, whisk together flour, smoked paprika, garlic powder, salt, and pepper. Slowly pour in cold sparkling water, whisking gently until smooth and slightly thick but still pourable.
  3. Pour vegetable oil to a depth of about 1 inch in a skillet. Heat over medium-high until it reaches 350°F (175°C). Test oil by dropping a bit of batter in; it should bubble and float immediately.
  4. While oil heats, combine shredded green and red cabbage, cilantro, lime juice, mayonnaise, salt, and pepper in a bowl. Toss well and set aside.
  5. Working in batches, dip each fish piece into the batter, letting excess drip off. Carefully place into hot oil and fry each side for 3-4 minutes until golden and crispy. Remove and drain on paper towels or wire rack.
  6. Quickly warm tortillas in a dry skillet or microwave just before serving.
  7. Assemble tacos by placing crispy fish pieces into tortillas, topping generously with slaw, and adding optional avocado or hot sauce. Serve immediately with lime wedges.

Notes

Keep the batter cold to ensure a light, crispy texture. Do not overcrowd the pan while frying to maintain oil temperature and crispiness. Dry fish thoroughly before battering to avoid splattering and uneven coating. Warm tortillas just before serving to keep them flexible. Store fried fish and slaw separately to maintain texture. Reheat fish in oven to preserve crispiness.

Nutrition

Keywords: fish tacos, crispy fish, quick dinner, easy recipe, homemade tacos, weeknight meal, Mexican food, fish recipe

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