Crispy Fish Tacos
These crispy fish tacos are so delicious and easy to make. Crispy fish pieces, fresh slaw, and warm corn tortillas combine into a delicious main dish!
As I mentioned a few weeks ago, my husband recently bought a deep fryer, and he is so excited to try it out with all of his favorite foods. We eat fish tacos pretty frequently at our house, but I usually make either these baked fish tacos or these skillet fish tacos. My husband loves a good crispy fish taco, though, so we thought it would be fun to try making them with our deep fryer. They were much easier and quicker to make than I thought they would be, and they came out totally delicious! I whipped up a batch of my favorite slaw to go with them, warmed up some corn tortillas, and we had a tasty meal on the table in about thirty minutes. Awesome sauce!
The fish stays tender on the inside, but the outside gets crisp and delicious, with a combination of flavorful seasonings. You could definitely use another type of fish, but I used tilapia because I always have it on hand. I cut each tilapia fillet into 3-4 strips that were about one inch by three inches. If you are using a different type of fish, or using bigger pieces of fish, you may need to adjust the cooking time a little to make sure the fish gets cooked through. These crispy fish tacos are that magical combination of being totally delicious but still easy to make!
Crispy Fish Tacos
Print Recipe
Ingredients
for the slaw:
- 1/4 cup mayonnaise
- juice of one lime
- 1 tablespoon sour cream
- 1 tablespoon honey
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 3 cups shredded cabbage
for the fish:
- 1 1/2 pounds tilapia cut into strips
- 1 egg
- 1 cup milk
- 1 cup flour
- 1 1/2 teaspoons salt
- pinch of cayenne
- 1/2 teaspoon ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- oil for frying
for serving:
- corn tortillas
- salsa
- sour cream
- fresh cilantro
Instructions
- To make the slaw, in a medium bowl, stir together the mayonnaise, lime juice, sour cream, honey, vinegar, and salt. Add the cabbage and toss to coat. Cover and refrigerate the slaw while the fish cooks.
- To make the fish, preheat 1-2 inches of oil in a deep fryer or large heavy pot to 350. In a shallow dish, whisk together the egg and milk. In another shallow dish, whisk together the flour, salt, cayenne, pepper, garlic, cumin, and chili powder. Dip the fish in the milk mixture, then in the flour mixture. Fry the fish for 4-5 minutes, or until crispy and cooked through, turning halfway through for even browning. Drain on paper towels until ready to serve. To serve, spoon slaw into the center of each tortilla and top with a piece of fish. Add additional toppings of your choice.
