Crisp Pan-Fried Fish Tacos with Cabbage Slaw and Lime Crema
Lightly battered white fish fried until golden, served in warm tortillas with crunchy slaw and tangy lime crema. This mexican-inspired cinco de mayo ready in about 35 minutes pairs all-purpose flour, cornstarch, teaspoon baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.
Ingredients
- 1 pound, cut into 3-inch pieces white fish fillets (cod or tilapia)
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 3/4 cup cold sparkling water
- 1/2 cup for frying vegetable oil
- 8 small corn tortillas
- 2 cups shredded green cabbage
- 1 medium, shredded carrot
- 1/4 cup chopped fresh cilantro
- 1/2 cup mayonnaise
- 2 tablespoons lime juice
- 1/4 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cumin
Instructions
- Step 1: In a bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, and 1 teaspoon baking powder. Gradually add 3/4 cup cold sparkling water, whisking until smooth to make a light batter.
- Step 2: Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering.
- Step 3: Dip 1 pound white fish pieces into the batter, letting excess drip off, then carefully place in hot oil. Fry in batches for 3-4 minutes per side until golden and crisp; transfer to paper towels to drain.
- Step 4: In a separate bowl, combine 2 cups shredded green cabbage, 1 shredded medium carrot, and 1/4 cup chopped fresh cilantro.
- Step 5: For the lime crema, mix 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons lime juice, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon ground cumin until smooth.
- Step 6: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side.
- Step 7: Assemble tacos by layering fried fish pieces, cabbage slaw, and a drizzle of lime crema in each tortilla.
Frequently asked questions
How long does Crisp Pan-Fried Fish Tacos with Cabbage Slaw and Lime Crema take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Crisp Pan-Fried Fish Tacos with Cabbage Slaw and Lime Crema?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Crisp Pan-Fried Fish Tacos with Cabbage Slaw and Lime Crema?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crisp Pan-Fried Fish Tacos with Cabbage Slaw and Lime Crema for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Crisp Pan-Fried Fish Tacos with Cabbage Slaw and Lime Crema?
Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
