Ingredients
Scale
- 1 lb white fish fillets (Cod, Tilapia, or Mahi Mahi), cut into strips
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 cup chilled sparkling water or light beer
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt and pepper to taste
- 2 cups shredded green and red cabbage mix
- 1/2 cup Mexican crema or sour cream
- 2 tbsp mayonnaise
- 1 lime, juiced
- 1 tbsp hot sauce (optional)
- 8–10 small corn or flour tortillas
- Fresh cilantro and sliced radishes for garnish
- Vegetable oil for frying
Instructions
- Start by whisking together the Mexican crema, mayonnaise, lime juice, and hot sauce in a small bowl. Season with a pinch of salt. In a separate medium bowl, toss the shredded cabbage mix with two tablespoons of this cream sauce to create a light, tangy slaw. Set both the remaining sauce and the slaw aside in the refrigerator to keep them cold and crisp while you prepare the fish.
- In a large bowl, whisk together the flour, cornstarch, baking powder, smoked paprika, cumin, salt, and pepper. Slowly pour in the chilled sparkling water or beer, whisking until the batter is smooth and resembles the consistency of pancake batter. Heat about half an inch of oil in a large skillet over medium-high heat. Pat the fish strips dry with paper towels, dip them into the batter, and carefully place them in the hot oil. Fry for 3-4 minutes per side until they reach a deep golden brown. Remove and drain on a wire rack to maintain crunchiness.
- While the fish is still hot, warm your tortillas in a dry skillet or over an open flame for a few seconds on each side until pliable. Place two strips of crispy fish into each tortilla. Top generously with the prepared cabbage slaw. Drizzle the extra cream sauce over the top and garnish with fresh cilantro, sliced radishes, and an extra squeeze of lime juice. Serve immediately while the fish is hot and the slaw is cold.
- Cook Time: 20 minutes