Name: Delicious Baja Fish Tacos: Zesty Taco Magic
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 500 g white fish fillets (cod, tilapia, or haddock), cut into strips; 120 g all-purpose flour (1 cup); 1 teaspoon paprika (5 g); 1 teaspoon garlic powder (5 g); 1 teaspoon salt (5 g); ½ teaspoon black pepper (2 g); 1 teaspoon baking powder (5 g); 240 ml sparkling water (1 cup); vegetable oil for frying (about 500 ml); 2 cups shredded green cabbage (150 g); 1 cup shredded red cabbage (75 g); 1 medium carrot, grated (70 g); 2 tablespoons lime juice (30 ml); 1 tablespoon olive oil (15 ml); ½ teaspoon salt (3 g); 120 g mayonnaise (½ cup); 60 g plain yogurt (¼ cup); 1 tablespoon lime juice (15 ml); 1 teaspoon chili powder (5 g); ½ teaspoon garlic powder (2 g); ½ teaspoon salt (2 g); 12 small corn tortillas; 1 avocado, sliced (150 g); ½ cup chopped fresh cilantro (20 g); lime wedges for serving

Description

A crispy and flavorful fish taco recipe featuring golden fried fish, crunchy cabbage slaw, and a creamy zesty sauce wrapped in warm corn tortillas.

Ingredients

Scale

500 g white fish fillets (cod, tilapia, or haddock), cut into strips
120 g all-purpose flour (1 cup)
1 teaspoon paprika (5 g)
1 teaspoon garlic powder (5 g)
1 teaspoon salt (5 g)
½ teaspoon black pepper (2 g)
1 teaspoon baking powder (5 g)
240 ml sparkling water (1 cup)
vegetable oil for frying (about 500 ml)

2 cups shredded green cabbage (150 g)
1 cup shredded red cabbage (75 g)
1 medium carrot, grated (70 g)
2 tablespoons lime juice (30 ml)
1 tablespoon olive oil (15 ml)
½ teaspoon salt (3 g)

120 g mayonnaise (½ cup)
60 g plain yogurt (¼ cup)
1 tablespoon lime juice (15 ml)
1 teaspoon chili powder (5 g)
½ teaspoon garlic powder (2 g)
½ teaspoon salt (2 g)

12 small corn tortillas
1 avocado, sliced (150 g)
½ cup chopped fresh cilantro (20 g)
lime wedges for serving

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Instructions

In a bowl, combine shredded cabbage, carrot, lime juice, olive oil, and salt to make the slaw. Refrigerate for 15 minutes.

Mix mayonnaise, yogurt, lime juice, chili powder, garlic powder, and salt in a small bowl to prepare the taco sauce. Chill until needed.

In a mixing bowl whisk flour, paprika, garlic powder, salt, black pepper, and baking powder. Slowly add sparkling water and mix until a smooth batter forms.

Heat vegetable oil in a deep skillet to 180°C (350°F).

Dip fish strips into the batter and carefully fry them for 3–4 minutes until golden and crispy. Remove and drain on paper towels.

Warm tortillas in a skillet for about 30 seconds per side.

Assemble tacos by placing fish in tortillas, adding cabbage slaw, drizzling taco sauce, and topping with avocado slices and cilantro. Serve with lime wedges.

Notes

Use fresh white fish for the best texture and flavor.
Cold sparkling water helps create a crispier batter.
Do not overcrowd the frying pan to maintain the oil temperature.
Serve tacos immediately for the crispiest fish texture.

Prep Time: 20 minutes
Cook Time: 15 minutes