Retro California-Style Fish Taco with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A fresh, nostalgic fish taco inspired by popular 1970s California to-go food stands, featuring crispy fish, tangy slaw, and zesty lime crema. This Mexican 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 3, 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

• 12 oz white fish fillets (cod or tilapia)
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1/2 tsp baking powder
• 3/4 cup cold sparkling water
• 1 cup vegetable oil for frying
• 6 small corn tortillas
• 1 cup green cabbage shredded
• 1/3 cup fresh cilantro chopped
• 2 tbsp lime juice
• 1/4 cup sour cream
• 2 tbsp mayonnaise
• 1/4 tsp garlic powder
• 1/2 tsp salt
• 1/4 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 bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, and 1/2 tsp salt. Gradually add 3/4 cup cold sparkling water, whisking until smooth to form a light batter.
2. Step 2: Heat 1 cup vegetable oil in a deep skillet over medium-high heat to 350°F. Pat dry 12 oz white fish fillets and cut into 3-inch strips.
3. Step 3: Dip the fish strips into the batter, allowing excess to drip off, and carefully fry in hot oil for 3-4 minutes until golden and crisp. Drain on paper towels.
4. Step 4: In a bowl, toss 1 cup shredded green cabbage with 1/3 cup chopped cilantro, 2 tbsp lime juice, 1/4 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper to make the slaw.
5. Step 5: Mix 1/4 cup sour cream with 2 tbsp mayonnaise and an additional 1 tbsp lime juice to create a tangy lime crema.
6. Step 6: Warm 6 small corn tortillas on a dry skillet for 30 seconds per side. Assemble tacos by layering fried fish, cilantro lime slaw, and a drizzle of lime crema on each tortilla.
7. Step 7: Serve immediately with extra lime wedges if desired.