Crispy Fish Tacos

Flaky halibut fried to golden perfection, with creamy avocado and and zesty cilantro lime slaw, my Crispy Fish Tacos are a total catch.

Prep Time20

Cook Time10

Total Time30

Course: Main Dish

Cuisine: Fresh-Mex, Seafood

Keyword: Crispy Fish Tacos

Servings: people

Author: Susie Bulloch

Preheat oil. Add your cooking oil to a heavy bottom pan over heat and bring it to around 350 degrees F.
8 cups canola or vegetable oil
Make the slaw. In a large bowl, combine cabbage, cilantro, and green onions. In a small bowl, combine all ingredients for the slaw dressing. Set aside and wait to mix the dressing into the slaw until just before serving.
1 cup red and green cabbage mix, 1/4 cup green onions, 1/4 cup fresh cilantro, 1 Tablespoon avocado oil, 2 teaspoons honey, 1/2 teaspoon Kosher salt, 1 Tablespoon fresh lime juice
Batter the fish. Mix all of the dry batter ingredients in a medium bowl. Stir in 1 cup of ice water and whisk until smooth. Fillets should be 1" thick, trim as needed. Coat fillets evenly on all sides, letting excess batter drip off.
1/4 cup cornstarch, 3/4 cup rice flour, 2 teaspoons baking powder, 1 teaspoon salt, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 4 halibut fillets
Fry. Place the battered fillets in the hot oil, about 6-8 minutes per side. Flip gently when fillets start to float. Fry until fillets reach an internal temperature of 145 degrees F. Remove to a flat rack above a baking sheet, allowing excess oil to drip away.
Assemble the fish tacos. Combine dressing and slaw. Assemble your tacos with two corn tortillas, fried fish, and toppings. Serve with side of slaw and lime wedge.
4 limes