Crispy Fish Tacos with Cabbage Slaw

White fish is coated in a light spiced batter, fried until crisp, and assembled immediately in warmed tortillas with a quick cabbage slaw, avocado, and lime crema. The components are built so the fish stays crisp and the toppings stay bright.

By Julienne

Cook time: 12 minutes

Servings: 4

Ingredients

• 300 g green cabbage very thinly sliced
• 80 g carrot julienned or grated
• 1 count lime 1 juiced, 1 cut into wedges
• 15 ml rice vinegar for slaw
• 5 g sugar for slaw
• 3 g salt divided
• 1 g black pepper divided
• 5 g cilantro roughly chopped
• 120 g plain yogurt for crema
• 30 g mayonnaise for crema
• 1 count lime 1 juiced, 1 cut into wedges
• 1 g salt divided
• 60 g all-purpose flour for battering
• 30 g cornstarch for battering
• 4 g baking powder for battering
• 2 g garlic powder for battering
• 2 g ground cumin for battering
• 2 g chili powder for battering
• 4 g salt divided
• 1 g black pepper divided
• 1 count egg beaten
• 90 ml water for batter
• 90 ml neutral oil for frying
• 450 g white fish fillets cut into 8 strips
• 8 count corn tortillas warmed
• 1 count avocado sliced
• 5 g cilantro roughly chopped

Instructions

1. Make the slaw: in a medium bowl, combine the cabbage, carrot, 5 ml lime juice, rice vinegar, sugar, 3 g salt, 1 g black pepper, and half the cilantro. Toss and set aside while you cook the fish. The cabbage looks lightly dressed and slightly softened but still crisp.
2. Stir the crema together in a small bowl with the yogurt, mayonnaise, remaining lime juice, and 1 g salt. The sauce is smooth and spoonable; taste should be tangy and lightly salted.
3. In a shallow bowl, whisk the flour, cornstarch, baking powder, garlic powder, cumin, chili powder, remaining salt, remaining black pepper, the egg, and 90 ml water until a thick, smooth batter forms. The batter coats a spoon in a thin layer and drips slowly.
4. Heat the neutral oil in a large skillet over medium-high heat to 175°C. Dip the fish strips into the batter, letting excess drip off, then fry in two batches for 2 to 3 minutes per side until deeply golden and the fish reaches 63°C inside. The crust is crisp and browned, and the fish flakes easily at the center.
5. Warm the tortillas in a dry skillet or directly over a low flame, about 30 seconds per side. The tortillas are pliable and hot.
6. Assemble immediately: fill each tortilla with fish, top with slaw, avocado slices, the remaining cilantro, and a drizzle of crema. Serve with lime wedges. The tacos are assembled while the fish is still crisp and the tortillas are warm.