Description
Bold, crunchy, and laced with Southern flair, these fish tacos bring together the soul of coastal cookouts and backyard fry-ups—wrapped in a tortilla. Fast, flavorful, and wildly customizable for any weeknight or taco bar party.
Ingredients
White Fish (cod, tilapia, mahi-mahi, halibut, or salmon)
Corn or flour tortillas
Red and green cabbage
Lime juice
Salt
Jalapeños or kimchi (optional)
Sour cream
Mayonnaise
Garlic (minced)
Chipotle powder or cayenne
All-purpose flour
Cornstarch
Paprika
Lime zest
Cilantro, avocado, radish, toasted pepitas (optional)
Instructions
1. Cut fish into 1-inch thick strips and pat dry.
2. Whisk 1 part flour and 1/2 part cornstarch.
3. Dip fish into batter and fry at 350°F for 2–3 mins per side until golden, or grill seasoned with paprika, salt, and lime zest.
4. Thinly slice cabbage, toss with lime juice, salt, and vinegar for slaw.
5. Mix sour cream, mayo, garlic, lime juice, and chipotle for sauce.
6. Warm tortillas in skillet or oven.
7. Assemble tacos: layer fish, slaw, sauce, and desired toppings.
8. Top with extras like avocado, cilantro, or radish; serve immediately.
Notes
Make sauce and slaw ahead to save time.
Fried fish reheats best in a 400°F oven for 8–10 minutes.
Create a taco bar setup for parties or family dinners.
Try toppings like mango salsa, grilled pineapple, or kimchi slaw for twists.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Frying or Grilling
- Cuisine: Southern, Coastal Fusion
Nutrition
- Serving Size: 2 tacos
- Calories: 390
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 60mg
Keywords: fish tacos, Southern tacos, Baja tacos, weeknight dinner