California-Inspired Crispy Fish Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Lightly battered and fried white fish nestled in warm tortillas with a tangy cilantro-lime slaw for a fresh take on classic fish tacos. This Mexican-inspired taco and burrito recipe, ready in about 35 minutes, pairs white fish fillets (cod or halibut), all-purpose flour, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 3-inch strips white fish fillets (cod or halibut)
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1 cup cold sparkling water
• for frying, about 2 cups vegetable oil
• 8 small corn tortillas
• 2 cups, shredded green cabbage
• 1/2 cup, chopped fresh cilantro
• 3 tbsp fresh lime juice
• 1/4 cup mayonnaise
• 1 tsp salt
• 1/2 tsp black pepper
• 1 small, seeded and finely chopped jalapeño

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Instructions

1. Step 1: In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, and 1 teaspoon baking powder. Gradually add 1 cup cold sparkling water, stirring gently until a smooth batter forms. Refrigerate for 10 minutes.
2. Step 2: Heat about 2 cups vegetable oil in a deep skillet or fryer to 350°F. Pat dry 1 pound white fish fillets cut into 3-inch strips. Dip each strip into the batter, letting excess drip off, then carefully place in hot oil. Fry in batches for 3-4 minutes until golden and crispy. Drain on paper towels.
3. Step 3: In a bowl, combine 2 cups shredded green cabbage, 1/2 cup chopped cilantro, 3 tablespoons fresh lime juice, 1/4 cup mayonnaise, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 finely chopped jalapeño. Toss to make the cilantro-lime slaw.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds each side. Assemble tacos by placing 2-3 pieces of fried fish in each tortilla, topping with a generous spoonful of cilantro-lime slaw.
5. Step 5: Serve immediately with lime wedges if desired for a bright, crunchy California-inspired taco meal.