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Crispy Fish Tacos with Cilantro Lime Crema

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner
Cuisine Mexican
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Fish
  • 1 lb (450 g) firm white fish (cod, tilapia, halibut, or mahi-mahi)
  • ¾ cup all-purpose flour
  • ½ cup cornstarch
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp cumin
  • Salt and pepper, to taste
  • ¾ cup cold sparkling water (or beer, for beer-battered flavor)
  • Vegetable oil, for frying
  • For the Cilantro Lime Crema
  • ½ cup sour cream or Greek yogurt
  • ¼ cup mayonnaise
  • Juice and zest of 1 lime
  • ¼ cup fresh cilantro leaves, finely chopped
  • 1 small garlic clove, minced
  • Salt and pepper, to taste
  • For the Taco Assembly
  • 8 small corn or flour tortillas
  • 2 cups shredded cabbage (green, purple, or a mix)
  • ½ cup diced tomatoes or pico de gallo (optional)
  • 1 avocado, sliced
  • Lime wedges, for serving
  • Fresh cilantro leaves, for garnish

Instructions
 

  • Step 1: Prepare the Cilantro Lime Crema : In a small bowl, whisk together sour cream, mayonnaise, lime juice, lime zest, cilantro, garlic, salt, and pepper. Adjust seasoning as needed. Cover and refrigerate until ready to serve. (The flavors intensify as it chills.)
  • Step 2: Prep the Fish : Pat the fish fillets dry with paper towels and cut into 2–3 inch strips. Season lightly with salt and pepper. In a medium bowl, combine flour, cornstarch, baking powder, garlic powder, paprika, cumin, salt, and pepper. Gradually whisk in cold sparkling water (or beer) until the batter is smooth and thick enough to coat the back of a spoon.
  • Step 3: Fry the Fish : In a deep skillet or pan, heat about 1 inch of oil to 350°F (175°C). Dip each piece of fish into the batter, letting the excess drip off. Carefully place into the hot oil and fry for 3–4 minutes per side, until golden brown and crispy. Remove and drain on a wire rack or paper towels. Keep warm in a 200°F (95°C) oven while you fry the rest.
  • Step 4: Warm the Tortillas : Warm tortillas in a dry skillet over medium heat for 15–20 seconds on each side, or wrap in foil and warm in the oven. Keep them covered with a towel to stay soft and pliable.
  • Step 5: Assemble the Tacos : Layer shredded cabbage on each tortilla. Add 1–2 pieces of crispy fish. Drizzle with cilantro lime crema. Top with avocado slices, diced tomatoes, and fresh cilantro. Serve immediately with lime wedges on the side.