📝 About This Recipe
Inspired by the sun-drenched coastal stands of Ensenada, these tacos feature succulent white fish nestled in a golden, dairy-free crust. The magic lies in the contrast between the warm, flaky fish and the cold, crunch of a vinegar-based cabbage slaw that cuts through the richness beautifully. It’s a bright, textural masterpiece that brings the vibrant spirit of Latin American street food right to your kitchen table.
🥗 Ingredients
The Fish
- 1.5 pounds White fish fillets (Cod, Mahi Mahi, or Tilapia) (cut into 3-inch strips)
- 1 cup All-purpose flour (divided for dredging and batter)
- 1/4 cup Cornstarch (for extra crispiness)
- 1 teaspoon Baking powder
- 1 cup Sparkling water or light beer (ice cold)
- 1 teaspoon Smoked paprika
- 2 cups High-heat oil (such as avocado or grapeseed oil for frying)
Zesty Cabbage Slaw
- 3 cups Shredded green cabbage (very thinly sliced)
- 1/4 cup Red onion (finely sliced into half-moons)
- 1/2 cup Fresh cilantro (chopped)
- 2 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Honey or Agave nectar (to balance acidity)
Assembly and Garnish
- 12 pieces Corn tortillas (small street taco size)
- 2 Avocado (sliced)
- 1 Fresh jalapeño (thinly sliced for extra heat)
👨🍳 Instructions
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1
Start by preparing the slaw: In a large mixing bowl, whisk together the lime juice, apple cider vinegar, honey, and a pinch of salt.
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2
Add the shredded cabbage, red onion, and cilantro to the dressing. Toss thoroughly to coat, then cover and refrigerate. Letting it sit for at least 20 minutes allows the flavors to meld and the cabbage to soften slightly.
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3
Pat the fish fillets completely dry with paper towels. This is crucial for ensuring the batter sticks and doesn't steam the fish.
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4
Season the fish strips generously with salt, black pepper, and half of the smoked paprika.
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5
In a shallow dish, place 1/4 cup of flour. This will be your 'dry dredge' to help the batter adhere.
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6
In a separate medium bowl, whisk together the remaining 3/4 cup flour, cornstarch, baking powder, and the rest of the smoked paprika.
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7
Slowly whisk the ice-cold sparkling water (or beer) into the flour mixture until just combined. A few small lumps are okay—do not over-whisk or you will lose the bubbles that make the batter light.
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8
Heat the oil in a heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
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9
Dredge a piece of fish in the plain flour, shake off the excess, dip it into the batter, and carefully lay it into the hot oil.
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10
Fry the fish in batches of 3 or 4 to avoid crowding the pan. Cook for 2-3 minutes per side until the crust is a deep golden brown and the fish flakes easily.
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11
Transfer the fried fish to a wire rack set over a baking sheet to drain. This keeps the bottom from getting soggy, unlike paper towels.
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12
While the fish rests, warm your corn tortillas. You can do this over an open gas flame for a few seconds per side until slightly charred, or in a dry skillet.
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13
Assemble the tacos: Place a piece of crispy fish in the center of a warm tortilla, top with a generous heap of the chilled slaw, a slice of avocado, and a few jalapeño rounds.
💡 Chef's Tips
Always use a thermometer to check your oil temperature; if it's too cold, the fish will be greasy; if too hot, the batter will burn before the fish cooks. For the crunchiest results, ensure your liquid (water or beer) is truly ice-cold when mixing the batter. If you prefer a non-fried version, you can rub the fish with the spices and pan-sear it in a little oil for 3 minutes per side. To keep the tortillas warm while you finish frying, wrap them in a clean kitchen towel or a tortilla warmer. Don't skip the cornstarch; it’s the secret ingredient for that glass-like, crispy exterior that stays crunchy even under the slaw.
🍽️ Serving Suggestions
Serve with a side of Mexican street corn (Elote) made with dairy-free mayo and nutritional yeast. Pair with a cold Hibiscus Iced Tea (Agua de Jamaica) or a crisp Mexican lager with a lime wedge. A side of cilantro-lime white rice or black beans seasoned with cumin works perfectly as a filler. Provide extra lime wedges on the side for guests to add a final hit of bright acidity. Serve with a bowl of fresh pico de gallo or a roasted tomatillo salsa for dipping.