Fresh, Easy, Homemade Crispy Fish Tacos!

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

white fish

🥗Healthier: tofu

💰Cheaper: pollock

Tofu is a plant-based alternative, while pollock is a more affordable fish option.

Make the coleslaw by combining coleslaw blend, green cabbage, red cabbage, carrots, green onions, and cilantro in a bowl.

Prepare the dressing by mixing avocado oil, lime juice, honey, and kosher salt. Add this to the coleslaw mixture and mix well.

Set the coleslaw aside once mixed.

In a separate bowl, combine cornstarch, rice flour, baking powder, salt, paprika, onion powder, and garlic powder for the fish batter.

Add ice cold water to the dry ingredients and whisk until the batter reaches a thin consistency, slightly thinner than pancake batter.

Dunk the fish (halibut or your favorite firm white fish) into the batter to coat it thinly.

Heat oil to 350°F for deep frying.

Fry the battered fish in the hot oil until golden brown and the internal temperature reaches 145°F.

Remove the fried fish and place it on a cooling rack. Optionally, season with additional salt.

Warm taco shells and fill them with the fried fish, topping with the cilantro honey lime slaw and a bit of sour cream or Mexican crema.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens