Crispy Baja-Style Fish Tacos with Cabbage Slaw

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Lightly battered white fish fried until golden and served in warm corn tortillas with crunchy cabbage slaw and tangy crema. This Mexican-inspired seafood recipe, ready in about 35 minutes, pairs white fish fillets (cod or tilapia), all-purpose flour, cornstarch 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. 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 tilapia)
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1 cup cold sparkling water
• 1 tsp salt
• 1/2 tsp black pepper
• for frying, about 4 cups vegetable oil
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 medium shredded carrot
• 2 tbsp fresh lime juice
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1/2 tsp garlic powder
• 8 small corn tortillas
• 1/4 cup chopped fresh cilantro

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Instructions

1. Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. Gradually add 1 cup cold sparkling water, whisking until the batter is smooth and thick enough to coat the back of a spoon. Chill batter for 15 minutes.
2. Step 2: Heat 4 cups vegetable oil in a deep pot or fryer to 350°F.
3. Step 3: Pat dry 1 lb white fish fillets cut into 3-inch strips with paper towels. Dip each piece into the batter, allowing excess to drip off.
4. Step 4: Carefully fry the battered fish strips in batches for 3-4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
5. Step 5: In a medium bowl, combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, and 1 medium shredded carrot. In a small bowl, whisk together 1/3 cup mayonnaise, 1/3 cup sour cream, 2 tbsp fresh lime juice, and 1/2 tsp garlic powder. Pour dressing over cabbage mixture and toss until evenly coated.
6. Step 6: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side.
7. Step 7: Assemble tacos by placing 2-3 pieces of crispy fish on each tortilla, topping with a generous scoop of cabbage slaw and 1 tbsp chopped fresh cilantro.