Crispy Fish Tacos with Tangy Slaw and Jalapeño Edamame Hummus

Fish tacos are a perfect dish for those who love bold flavors and a satisfying crunch. Whether you’re craving a weeknight dinner or prepping for a fun weekend gathering, these crispy fish tacos with tangy slaw, homemade chips, and jalapeno edamame will not disappoint! The best part? This recipe is incredibly flexible, allowing you to adjust it to meet your health goals without sacrificing flavor.

Flexible Eating

When it comes to healthy eating, one of the most important things to remember is that flexibility is key. While it's fantastic to follow a consistent eating plan, allowing yourself the freedom to enjoy a variety of foods—like these crispy fish tacos with tangy slaw, homemade chips, and jalapeno edamame—is just as important. In fact, balance and flexibility in your meals can lead to better long-term results, both for your physical health and mental well-being.

One of the things that makes this fish taco recipe so great is its versatility. While we’ve gone for fried cod with a beer batter for that irresistible crunch, there are plenty of ways to make this dish healthier or cater it to your dietary preferences. For example, you can bake the fish instead of frying it to cut down on calories, or use a healthier oil for frying like avocado oil, which has a higher smoke point and offers more heart-healthy fats.

When we give you flexible recipe options, we’re encouraging you to make this dish your own!

Crispy Fish Tacos with Tangy Slaw & Healthy Sides

Ingredients

For the Cabbage Slaw:

• 1/2 head of cabbage, thinly sliced

• 1/2 red onion, peeled and thinly sliced

• 1/4 cup cilantro, finely chopped

• Zest of 2 limes

• Juice of 2 limes

• 2 tbsp extra virgin olive oil

• Salt to taste

For the Fried Fish:

• 1.5 lbs cod (or any white fish of your choice)

• Kosher salt

• Oil for frying (avocado oil is a healthier choice due to its high smoke point and heart-healthy fats)

For the Beer Batter:

• 1 cup all-purpose flour

• 2 tsp white pepper

• 2 tsp smoked paprika

• 1 tbsp garlic powder

• 1 tbsp kosher salt

• 1 egg

• 12 oz beer (lager or light summer beer works best)

For the Air-Fried Potato Chips:

• 3 medium potatoes (skin-on, thinly sliced)

• 1 tablespoon avocado oil

• Salt and pepper to taste

For the Jalapeno Edamame Hummus:

• 1 ½ cups shelled edamame (10 ounces), preferably organic, defrosted if frozen

• 1/3 cup tahini

• 1/3 cup lemon juice (about 2 to 3 lemons)

• 3 tablespoons extra-virgin olive oil, plus more for garnish

• 1 medium clove garlic, roughly chopped

• ½ teaspoon fine-grain sea salt

• ½ cup lightly packed fresh cilantro leaves, plus more for garnish

• 2 to 4 tablespoons water, as necessary

• Sesame seeds for garnish (optional)

Instructions for Edamame Hummus:

1. In a food processor, combine the edamame, tahini, lemon juice, olive oil, garlic, and sea salt.

2. Process until smooth, adding water a tablespoon at a time until you reach your desired consistency.

3. Taste and adjust salt or lemon juice as needed.

4. Transfer to a serving bowl and garnish with fresh cilantro leaves and sesame seeds if desired.

Instructions for the Air-Fried Potato Chips:

1. Toss the sliced potatoes with olive oil, salt, and pepper.

2. Arrange the slices in a single layer in your air fryer basket.

3. Air fry at 400°F for 12-15 minutes, flipping halfway through, until crispy and golden brown.

4. Set aside to cool slightly.

Instructions for the Slaw & Fish

1. Make the Cabbage Slaw:

   • In a large bowl, combine the thinly sliced cabbage, red onion, and cilantro.

   • Zest both limes over the slaw mixture and squeeze the juice of both limes on top.

   • Drizzle with olive oil and toss everything together. Season with salt to taste, and let the flavors marinate while you prepare the fish.

2. Prepare the Beer Batter:

   • In a separate bowl, whisk together the flour, white pepper, smoked paprika, garlic powder, and kosher salt.

   • Add the egg and beer to the dry ingredients and mix until smooth. The beer batter should be thick enough to coat the fish but still light and airy.

3. Fry the Fish:

   • Heat avocado oil in a deep skillet or fryer over medium-high heat. The oil should be hot but not smoking.

   • While the oil heats, cut the cod into strips or pieces of your desired size.

   • Season the fish with kosher salt, then dip each piece into the beer batter, ensuring it’s well-coated.

   • Fry the fish in batches until golden brown and crispy, about 3-4 minutes per side. Remove from oil and drain on a paper towel-lined plate.

4. Assemble the Tacos:

   • Warm your tortillas and layer them with a generous serving of the tangy cabbage slaw.

   • Top with the crispy fried fish and serve immediately with your favorite toppings like extra cilantro, lime wedges, or baja sauce.

Making It Healthier

While fried fish is undeniably delicious, there are ways to make this recipe even healthier while still keeping that crispy texture. Here are a few options to suit different health goals:

1. Baked or Grilled Fish Instead of Fried: Baking your fish instead of frying is an easy way to reduce the fat and calories. Simply season the fish, coat it lightly with olive oil or avocado oil, and bake at 400°F for about 12-15 minutes (or grill), depending on the thickness of your fillets. The result will be tender fish with fewer calories but still plenty of flavor.

2. Use Avocado Oil for Frying: If frying is your preference, consider using avocado oil. Avocado oil is rich in monounsaturated fats and has a higher smoke point, making it a healthier choice than traditional vegetable oils. Plus, it adds a slightly buttery flavor to your fish.

Health Benefits of the Sides

Alongside the tacos, we’ve included two sides that bring even more nutrition to the table:

• Jalapeno Edamame Hummus:
  Edamame is packed with protein and fiber, making it an excellent plant-based option for those looking to up their protein intake without relying on animal products. By using edamame as the base for hummus, you’re boosting its nutrient profile with a good dose of iron, calcium, and antioxidants. The addition of jalapenos adds a nice spicy kick while providing capsaicin, a compound known for its metabolism-boosting properties.

• Homemade Potato Chips (With the Skin On):
  Potato skins are a great source of fiber, which is important for digestive health and keeping you full longer. Using the skin-on potatoes also adds more vitamins and minerals, like potassium and vitamin C. When you bake or air fry these chips, they’re a healthier alternative to store-bought versions, which often contain added sugars and unhealthy oils.

Nutrition Info

Crispy Fish Tacos (Per Taco)

Ingredients per taco:

• 1 small corn tortilla

• 1.5 oz fried cod

• 1/4 cup cabbage slaw

Macros per taco:

• Calories: 220-250 kcal

• Protein: 18g

• Carbohydrates: 20g

  • Fiber: 3g

• Fat: 12g

Homemade Potato Chips with Skin (Per Serving: 1 oz)

Macros per serving (1 oz):

• Calories: 140 kcal

• Protein: 2g

• Carbohydrates: 22g

  • Fiber: 2g

• Fat: 6g

Jalapeno Edamame Hummus (Per Serving: 2 tbsp)

Macros per serving (2 tbsp):

• Calories: 60 kcal

• Protein: 3g

• Carbohydrates: 5g

  • Fiber: 2g

• Fat: 4g

Total Macros (Per Taco + Sides)

For one serving (1 taco + a serving of chips and edamame hummus):

• Calories: 420-450 kcal

• Protein: 23g

• Carbohydrates: 47g

  • Fiber: 7g

• Fat: 22g

Key Notes:

• Fish provides high-quality protein, while avocado oil adds heart-healthy fats.

• The slaw adds fresh crunch and nutrients, while the homemade potato chips with skin offer fiber and potassium.

• Jalapeno edamame hummus packs in protein and fiber with the edamame base, and the healthy fats from olive oil and tahini.

Final Thoughts: Why Flexibility Matters

One of the keys to maintaining a healthy diet is being flexible. This fish taco recipe shows you how easy it is to make substitutions that align with your personal goals—whether you want to fry or bake your fish, or swap in healthier oil for frying. Sometimes, small adjustments are all it takes to make a dish healthier without compromising on taste.

Enjoy these crispy fish tacos knowing that you can tailor them to fit your lifestyle, whether you’re going for a light, baked version or a more indulgent fried treat. Either way, you’re in for a delicious, nutritious meal that satisfies!

Ready to make your own healthy fish tacos?

Let me know how you make these tacos your own, and feel free to experiment with different proteins, seasonings, and cooking methods. I hope you enjoy these flavorful fish tacos, and remember—it's all about balance and making room for delicious meals that support your goals! For more recipe ideas, nutrition tips, and inspiration, be sure to follow me on Instagram @KevEats and @KevTheDietitian. Stay healthy, stay happy, and keep experimenting in the kitchen!