How to Make the Crispiest Fish Tacos

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour offers more fiber and nutrients.

white fish fillets

🥗Healthier: salmon fillets

💰Cheaper: pollock fillets

Salmon is richer in omega-3 fatty acids, while pollock is often more affordable.

sour cream

🥗Healthier: Greek yogurt

Greek yogurt is lower in fat and higher in protein.

Start by making the batter with equal parts all-purpose flour and cornstarch.

Add baking soda, baking powder, salt, and pepper to the flour and cornstarch mixture.

Pour in beer and sparkling water into the batter mixture.

Refrigerate the batter for 30 minutes.

Prepare pickled red onions by heating 1/4 cup of vinegar, a couple of tablespoons of water, and equal parts salt and sugar (1/2 teaspoon each) until dissolved.

Add sliced red onion to the dissolved mixture and set aside.

Make the cabbage slaw using thinly sliced purple cabbage, vinegar, salt, sugar, and minced jalapeno, and mix in chopped cilantro.

Prepare lime crema by mixing sour cream with lime juice, lime zest, and a pinch of salt, and refrigerate until ready.

Cut the cod into strips, removing any bones, and then portion into nugget-sized pieces.

Season flour with paprika, cayenne, salt, and black pepper for the dry batter.

Coat the fish pieces in the seasoned flour before dipping them into the wet batter.

Heat tortillas in a cast iron skillet while frying the fish.

Fry the battered fish pieces until crispy.

Assemble the tacos with a tortilla, a piece of fish, cabbage slaw, pickled red onion, avocado, lime crema, and cotija cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens