California Fish Tacos

Name: California Fish Tacos
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: california
Ingredients: 500 g white fish fillet (cod or halibut, cut into 8 finger-sized strips); 1 cup all-purpose flour; 2 tbsp cornstarch; 1 tsp baking powder; 1 pinch salt (for batter); 180 ml beer (light lager, ice cold); 4 cup oil for deep frying (absorption: 12%); 8 pcs corn tortilla (small, street-taco size); 200 g green cabbage (finely shredded); 2 pcs lime (juiced); 6 tbsp sour cream; 2 tbsp mayonnaise; 1 pcs garlic (clove, minced); 1 pcs mango (medium, ripe but firm, diced small); 0.5 pcs red onion (small, finely diced); 1 pcs jalapeño (seeded, minced); 3 tbsp cilantro (chopped, divided)

RATING

4.6/5(187)

TASTE SCORE

9/10

Crispy, golden beer-battered white fish tucked into warm corn tortillas with crunchy cabbage slaw, creamy lime crema, and a bright mango salsa. These California Fish Tacos are a sun-soaked West Coast classic that comes together in minutes — light, fresh, and perfect for a casual dinner or weekend gathering.

PREP

25m

COOK

20m

SERVES

1 SERVING INCLUDES 2 TACOS WITH FISH, SLAW, AND SAUCE.

754 cal

SERVINGS

METHOD · 9 STEPS

prep · ~5 min
Prepare the mango salsa.
1.In a medium bowl, combine diced mango, red onion, jalapeño.
2.Add juice of half a lime and 1 tablespoon chopped cilantro.
3.Season with a pinch of salt, stir gently, and refrigerate until serving.
mix · ~3 min
Make the lime crema.
1.Whisk together sour cream, mayonnaise, and minced garlic in a small bowl.
2.Add juice of half a lime and a pinch of salt.
3.Stir until smooth and set aside in the refrigerator.
mix · ~2 min
Toss the cabbage slaw.
1.In a large bowl, toss shredded green cabbage with juice of 1 lime.
2.Add a pinch of salt and the remaining cilantro, mix well.
3.Let it sit while you fry the fish so the cabbage softens slightly.
TIPMassage the cabbage with your hands for 30 seconds to tenderize it.
prep · ~10 min
Heat the frying oil.
Pour oil into a deep, heavy pot until it is at least 3 inches deep. Heat over medium-high until the oil reaches 375°F on a thermometer.
TIPUse a thermometer — the temperature must be steady for a crispy, non-greasy crust.
mix · ~2 min
Whisk the beer batter.
1.In a mixing bowl, whisk together flour, cornstarch, baking powder, and a pinch of salt.
2.Pour in ice-cold beer and whisk until just combined — lumps are fine.
3.Do not overmix; the batter should be thick enough to coat the back of a spoon.
TIPKeep the batter bowl nestled in a larger bowl of ice to stay extra cold.
prep · ~2 min
Pat the fish dry and season.
Pat the fish strips completely dry with paper towels. Season lightly with a pinch of salt.
TIPDry fish = better batter adhesion.
fry · ~12 min
Batter and fry the fish in batches.
1.Working with a few strips at a time, dip fish into the batter and let excess drip off.
2.Carefully lower into the hot oil and fry for 3 to 4 minutes until deep golden and crispy.
3.Transfer to a wire rack set over a sheet pan to drain — do not use paper towels.
4.Repeat with remaining fish, letting the oil return to 375°F between batches.
TIPDon't crowd the pot — fry in 3-4 small batches for the crispiest result.
grill · ~4 min
Warm the corn tortillas.
Heat a dry skillet or griddle over medium-high heat. Warm each tortilla for about 30 seconds per side until pliable and lightly charred in spots.
TIPKeep warm tortillas wrapped in a clean kitchen towel so they stay soft.
assemble · ~5 min
Assemble the tacos.
1.Place 1 or 2 fish strips on each warm tortilla.
2.Top with a generous pile of cabbage slaw.
3.Drizzle with the lime crema and spoon the mango salsa over the top.
4.Serve immediately with remaining lime wedges on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the fish strips bone-dry before dipping; moisture is the enemy of crispy batter.
2
Keep the batter ice-cold by nesting the bowl in a larger bowl of ice water.
3
Fry in small batches and let the oil return to 375°F between batches to avoid greasy fish.
4
Drain fried fish on a wire rack, not paper towels, to keep the crust crunchy.
5
Massage the shredded cabbage with lime juice for 30 seconds to soften it slightly.
6
Warm tortillas on a dry skillet until lightly charred, then wrap in a towel to stay pliable.
7
Assemble tacos just before serving so the batter stays crisp and the slaw stays fresh.

RECIPE VARIATIONS

Adapt it for your goals.

gluten free

Gluten-free

Swap all-purpose flour with a 1:1 gluten-free flour blend and use gluten-free beer or seltzer. Works for those avoiding gluten without sacrificing crispiness.

low oil (baked)