Minnesota-Style Bunker Beach Wave Pool Fish Tacos

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

Crisp fried fish tacos with creamy slaw inspired by the fun and flavors of Minnesota’s largest outdoor water park. This Mexican-inspired seafood recipe, ready in about 40 minutes, pairs white fish fillets (cod or pollock), all-purpose flour, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 white fish fillets (cod or pollock)
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1 cup cold club soda
• 4 cups vegetable oil for frying
• 8 small corn tortillas
• 2 cups green cabbage, finely shredded
• 1 medium carrot, grated
• 1/3 cup mayonnaise
• 2 tbsp lime juice
• 2 tbsp cilantro, chopped
• 1 small jalapeño, seeded and minced
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk 1 cup all-purpose flour, 1/4 cup cornstarch, and 1 tsp baking powder. Slowly add 1 cup cold club soda while whisking until batter is smooth and slightly thick.
2. Step 2: Heat 4 cups vegetable oil in a deep pan or fryer to 350°F. Pat 1 lb white fish fillets dry and cut into 3-inch strips. Dip each strip into the batter, allowing excess to drip off.
3. Step 3: Fry the fish strips in batches for 3-4 minutes until golden brown and crispy. Transfer to paper towels to drain.
4. Step 4: Meanwhile, combine 2 cups finely shredded green cabbage, 1 grated carrot, 1/3 cup mayonnaise, 2 tbsp lime juice, 2 tbsp chopped cilantro, 1 minced small jalapeño, 1 tsp salt, and 1/2 tsp black pepper in a bowl. Toss until creamy and well mixed.
5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds each side. Assemble tacos by layering fried fish and creamy slaw inside each tortilla. Serve immediately with lime wedges.