Minnesota-Style Bunker Beach Wave Pool Fish Tacos

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp fried fish tacos with creamy slaw inspired by the fun and flavors of Minnesota’s largest outdoor water park. This mexican-inspired seafood 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.

Prep: 25 min Cook: 15 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Minnesota-Style Bunker Beach Wave Pool Fish Tacos take to make?

Total time is about 40 minutes (25 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 Minnesota-Style Bunker Beach Wave Pool Fish Tacos?

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 Minnesota-Style Bunker Beach Wave Pool Fish Tacos?

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 Minnesota-Style Bunker Beach Wave Pool Fish Tacos 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 Minnesota-Style Bunker Beach Wave Pool Fish Tacos?

Mexican seafood 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.

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