Crispy Fish Tacos with Tangy Slaw and Jalapeño Edamame Hummus
⚡ KevEats Recipe
Crispy Fish Tacos with Tangy Slaw
Crunchy fish, bright cabbage slaw, and a balanced taco plate.
These crispy fish tacos bring the restaurant-style crunch with fresh lime slaw and a simple build. Keep them classic with a beer batter, or make them lighter by using sparkling water, air frying, and loading up on slaw.
450
Calories
30g
Protein
15g
Fat
40g
Carbs
Ingredients
Cabbage Slaw
- 1/2 head cabbage, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup cilantro, chopped
- 2 limes, zested and juiced
- 2 tbsp olive oil
- to taste salt
Fish
- 1.5 lb cod, cut into strips
- to taste kosher salt
- as needed avocado oil for frying
- 6 warm corn tortillas
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 or sparkling water
Kev Tip
Cold batter makes crispier fish.
Keep the batter cold and avoid overcrowding the pan. That gives you a lighter, crispier coating instead of a soggy one.
Make It Fit Your Macros
Lighter version: use sparkling water instead of beer, air fry or bake the fish, and go heavier on the slaw.
Higher protein: add more cod per taco or serve with a Greek yogurt-based sauce.
Gluten-free: use gluten-free flour, gluten-free beer or sparkling water, and corn tortillas.
Higher protein: add more cod per taco or serve with a Greek yogurt-based sauce.
Gluten-free: use gluten-free flour, gluten-free beer or sparkling water, and corn tortillas.
Storage Notes
Store fish, slaw, and tortillas separately. Reheat fish in the air fryer or oven to bring back the crisp.
Instructions
- 1Combine cabbage, red onion, cilantro, lime zest, lime juice, olive oil, and salt in a bowl. Toss well and chill while you prep the fish.
- 2Pat cod dry, cut into strips, and season lightly with kosher salt.
- 3Whisk flour, white pepper, smoked paprika, garlic powder, kosher salt, egg, and beer or sparkling water until smooth.
- 4Heat avocado oil in a skillet or pot to about 350°F.
- 5Dip cod strips into batter, let excess drip off, and fry for 3–4 minutes per side or until golden and crisp.
- 6Transfer fish to a wire rack or paper towel-lined plate and season lightly while hot.
- 7Warm tortillas until pliable.
- 8Build tacos with slaw and crispy fish. Serve with lime, salsa, Greek yogurt sauce, or your favorite sides.
Weight Loss / Performance Notes
Build the plate intentionally.
The fish gives you protein, the tortilla and sides give carbs, and the slaw adds volume. Keep fried portions measured and add extra slaw or veggies if fat loss is the priority.
Best texture move.
Assemble right before eating. Crispy fish and wet slaw sitting together too long will soften the coating.
