Ingredients:

  • 1.5 lbs (680g) white fish fillets (cod, mahi-mahi, or tilapia), cut into 2-inch pieces
  • 1 cup (120g) all-purpose flour (or gluten-free blend)
  • 1 teaspoon (5ml) baking powder
  • 1 teaspoon (5ml) paprika
  • ½ teaspoon (2.5ml) garlic powder
  • ½ teaspoon (2.5ml) onion powder
  • ½ teaspoon (2.5ml) salt
  • ¼ teaspoon (1.25ml) black pepper
  • 1 cup (240ml) ice-cold beer or sparkling water (for batter if frying)
  • Vegetable oil or canola oil for frying (if frying) OR olive oil for pan-frying
  • 4 cups (400g) shredded cabbage (green or red)
  • 1 cup (100g) shredded carrots
  • ¼ cup (60ml) chopped cilantro
  • ¼ cup (60ml) mayonnaise
  • 2 tablespoons (30ml) lime juice, fresh
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 tablespoon (15ml) sugar (or honey/maple syrup)
  • Salt and pepper to taste
  • ½ cup (120ml) sour cream or Greek yogurt
  • 2 tablespoons (30ml) mayonnaise
  • 1 tablespoon (15ml) lime juice, fresh
  • ½ teaspoon (2.5ml) chili powder
  • ¼ teaspoon (1.25ml) garlic powder
  • Salt and pepper to taste
  • 12-18 corn or flour tortillas, warmed
  • Lime wedges, for serving
  • Optional toppings: Avocado slices, chopped tomatoes, hot sauce

Instructions:

  1. Prepare the Slaw: Combine all slaw ingredients in a bowl. Mix well and refrigerate.
  2. Make the Sauce: Whisk together all sauce ingredients in a small bowl. Taste and adjust seasoning as needed. Cover and refrigerate.
  3. Prepare the Fish: Pat the fish dry with paper towels. In a shallow dish, whisk together flour, baking powder, paprika, garlic powder, onion powder, salt, and pepper.
  4. Fry (or Pan-Fry) the Fish: For Frying: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Gradually add ice-cold beer or sparkling water to the flour mixture, whisking until a smooth batter forms. Dip each piece of fish in the batter, let any excess drip off, and carefully lower into the hot oil. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature of 145°F/63°C). Remove and drain on paper towels. For Pan-Frying: Heat olive oil in a large skillet over medium-high heat. Dredge each piece of fish in the flour mixture, pressing lightly to adhere. Add to the skillet, being careful not to overcrowd. Cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature of 145°F/63°C). Remove and drain on paper towels.
  5. Warm the Tortillas: Warm tortillas according to package directions (microwave, oven, or dry skillet).
  6. Assemble the Tacos: Fill each tortilla with fried (or pan-fried) fish, slaw, and a generous dollop of sauce. Garnish with lime wedges and optional toppings.
  7. Serve Immediately: Enjoy your glorious fish tacos!