Description
This recipe features light, crispy fried white fish paired with a vibrant slaw and a show-stopping Smoked Paprika Swirl Crema. It offers a perfect crunch-to-crema ratio for a special yet quick family weeknight dinner.
Ingredients
- 500 g (1.1 lb) firm white fish fillets, such as cod or tilapia
- 150 g (1.25 cups) all-purpose flour
- 50 g (0.5 cup) cornstarch
- 5 g (1 tsp) baking powder
- 3 g (0.5 tsp) salt, for batter
- 1 g (0.25 tsp) black pepper
- 2 g (0.5 tsp) smoked paprika, for batter
- 240 ml (1 cup) ice-cold sparkling water
- 950 ml (4 cups) vegetable oil, for frying
- 300 g (3 cups) green cabbage, thinly shredded
- 60 g (0.5 cup) red onion, thinly sliced
- 30 g (0.5 cup) fresh cilantro, roughly chopped
- 30 ml (2 tbsp) lime juice, for slaw
- 2 g (0.5 tsp) salt, for slaw
- 120 g (0.5 cup) mayonnaise
- 120 g (0.5 cup) sour cream
- 30 ml (2 tbsp) lime juice, for crema
- 3 g (1 tsp) chipotle powder
- 2 g (0.5 tsp) garlic powder
- 1 g (0.25 tsp) salt, for crema
- 10 g (2 tbsp) smoked paprika, for drizzle
- 30 ml (2 tbsp) olive oil, for drizzle
- 12 small corn tortillas
- Extra lime wedges and cilantro, for garnish
Instructions
- Prepare the Slaw: In a medium bowl, combine the shredded green cabbage, thinly sliced red onion, chopped cilantro, 30ml (2 tablespoons) lime juice, and 2g (0.5 teaspoon) salt. Toss thoroughly to combine and set aside for at least 15 minutes to allow the flavors to meld.
- Make the Chipotle-Lime Crema: In a separate small bowl, whisk together the mayonnaise, sour cream, 30ml (2 tablespoons) lime juice, chipotle powder, garlic powder, and 1g (0.25 teaspoon) salt until completely smooth. Cover and refrigerate while preparing the fish.
- Make the Smoked Paprika Drizzle: In a small saucepan, gently heat 10g (2 tablespoons) smoked paprika and 30ml (2 tablespoons) olive oil over low heat until fragrant and vibrant red-orange. Do not boil or fry the paprika; simply warm to infuse the flavor.
- Prepare the Fish Batter: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, 3g (0.5 teaspoon) salt, black pepper, and 2g (0.5 teaspoon) smoked paprika. Gradually pour in the ice-cold sparkling water while whisking gently until a smooth batter forms. Do not overmix the batter.
- Heat the Oil for Frying: Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat over medium-high heat until the oil reaches 175°C (350°F). Use a deep-fry thermometer to monitor the temperature precisely.
- Fry the Fish Strips: Working in batches, dip each fish strip into the batter, allowing excess to drip off. Carefully lower the battered fish into the hot oil and fry for 3-4 minutes per side (or until golden brown and cooked through). Remove fish from oil, drain on a wire rack over a paper towel-lined baking sheet, and immediately season lightly with additional salt.
- Warm the Tortillas: Heat a dry skillet over medium heat and warm each tortilla for 15-20 seconds per side until pliable.
- Assemble and Serve: Lay out the warmed tortillas. Place a generous spoonful of slaw down the center, followed by 2-3 pieces of the crispy fried fish. Spoon a dollop of the Chipotle-Lime Crema over the fish and slaw, then drizzle the prepared Smoked Paprika Drizzle in a zigzag pattern over the crema. Serve immediately with extra lime wedges and cilantro.
Notes
Use ice-cold sparkling water and avoid overmixing the batter for the crispiest coating. Ensure oil temperature stays consistent (350 F) with a thermometer. The crema can be made ahead to allow flavors to deepen.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 3 tacos
- Calories: 650 calories
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 45 g
- Saturated Fat: 9 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 65 mg