These fish tacos with Serrano lime slaw and avocado salsa verdé are bursting with flavor. They are citrusy and a little bit spicy with delightfully crispy fish. Can be prepped and plated in under 30 minutes making them perfect for your next Taco Tuesday.
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It’s Taco Tuesday again!!! Last week we had Carne Asada Tacos with Roasted Pineapple Habanero Salsa and this week we’re having fish Tacos with Serrano lime slaw and avocado salsa verdé.
First off I have a confession to make; I don’t typically eat a whole lotta fish. In large part I think the lack of fish in my diet may have something to do with the fact that my home is less than a four-hour drive from the center point of the United States. As you can imagine access to fresh, saltwater fish is limited here. Sure we have plenty of freshwater fish available, but for the most part I prefer saltwater fish. Especially when it comes to fish tacos!
Living in the Midwest means fish tacos aren’t all that prevalent. When you do come across them they often leave little to be desired. So in light of this fact, I decided to develop my own recipe. I know the ingredient list looks long which perhaps makes this recipe intimidating, but it’s actually really quite simple to make and quick to boot.
Ingredients (+ notes & substitutions)
- White fish: White fish are typically mild in flavor, inexpensive, and cook quickly which makes them a great choice for this dish. Types of white fish include mahi-mahi, cod, tilapia, flounder, grouper, halibut, and snapper. So many choices!!
- All-purpose flour
- Corn starch
- Baking soda
- Baking powder
- Garlic Powder
- Beer: Beer is great for fish fry batter because it creates a light, crispy texture and may also add flavor depending on the beer. For this recipe, I recommend dark beer to enhance the flavors. I used Negra Modelo.
- Tortillas: Soft corn or flour tortillas.
- Red cabbage
- Red onion
- Lime juice: Fresh or bottled
- Serrano pepper
- Jalapeno pepper
- Sour cream
How to make fish tacos with Serrano lime slaw and avocado salsa verde (+ tips)
Prepping the veggies in advance is key. Cabbage may be shredded using a food processor, knife, or even a mandolin. Click here for instructions on how to julienne radishes. Once these ingredients are prepped put them in a medium bowl and set them aside.
For the slaw dressing, simply toss the serrano pepper, lime juice, and garlic in a food processor and pulse until smooth. Transfer to the bowl with the veggies and stir until well combined. Set aside
Prep the avocado salsa verdé in a food processor or blender. Add all the ingredients aside from the water and blend until smooth and creamy. Add water one tablespoon at a time to thin out to desired consistency. Set aside.
Now on to fish. Heat oil in a skillet/pan or deep fat fryer to 375 degrees. Oil should be at least one inch deep.
While the oil is heating prepare the fish and the batter. Cut the fish into strips approximately 1-1.5 inches wide by 5-6 inches long. In a medium bowl, combine flour, cornstarch, onion powder, paprika, baking powder, and baking soda. While whisking slowly, pour in the beer and stir until there are no clumps.
Once the oil has reached temp, dredge 3-4 pieces of fish in the batter and fry for two minutes. It will cook quickly so I advise setting a timer to avoid burning. Be forewarned, the use of dark beer in the batter does darken the appearance. Don’t let this deceive you, however. As long as you don’t allow the fish to fry for longer than advised it will be fine. Avoid frying the fish in batches larger than 3-4 pieces to avoid overcrowding and dips in oil the temperature.
After two minutes, remove the fish from the oil and place it on a wire cooling rack or paper towel-lined surface. A wire cooling rack is preferable because it helps prevent sogginess. Repeat until all the fish has been fried.
On to the assembly. Heat a skillet to medium heat and warm both sides of the tortillas. Fill tortillas with fish and top with the Serrano lime slaw and avocado salsa verde. Serve warm.
Fish is best consumed fresh but may be refrigerated for up to four days in an airtight container. Refrigerate slaw in an airtight container for up to five days and avocado salsa verdé for up to two days.
What to serve with these tacos:
- Cilantro Lime Cucumber Salad: Light and refreshing, this simple Mexican-style cilantro lime cucumber salad is perfect for summer. This healthy side dish is a great accompaniment to grilled salmon, chicken, and more. Naturally gluten-free, vegetarian, and keto-friendly.
- Creamy Poblano Rice: This Mexican inspired rice incorporates a creamy roasted poblano sauce, onion, garlic, and corn. Great side dish to serve alongside your next Mexican meal. Simple prep, naturally gluten-free, vegetarian option, and just the right amount of heat.
- Cilantro Lime Rice: Simple to prepare in just 30-minutes, the bright herby flavor of cilantro lime white rice perfectly compliments a variety of Mexican dishes including enchiladas and tacos. Naturally gluten-free and vegan.
If you make these fish tacos with serrano lime slaw and avocado salsa verde. I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light and happy cooking ya’ll ♥
Fish Tacos w/ Serrano Lime Slaw & Avocado Salsa Verdé
These fish tacos with Serrano lime slaw and avocado salsa verde are bursting with flavor. They are citrusy and a little bit spicy with a delightfully crispy fish. Can be prepped and ready to go in under 30 minutes making them perfect for your next Taco Tuesday.
Serrano Lime Slaw
- Quarter head of red cabbage, shredded
- 1/2 cup diced red onion
- 5 radishes, julienned
- 4 tablespoons chopped cilantro
- 2 tablespoons lime juice, approximately one lime
- 1/2 serrano pepper
- 1 clove garlic
Avocado Salsa Verdé
- 1 avocado, peeled and pitted
- 6 tomatillos, husked
- 1/2 jalapeno
- 2 tablespoons sour cream
- 1 teaspoon lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- Water to thin
- 1 pound white fish (see notes)
- 1 cup all-purpose flour
- 2 tablespoons corn starch
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup beer (see notes)
For the Tacos
- Soft taco shells, corn or flour
- To prepare the slaw, combine cabbage, red onions, radish, and cilantro. Set aside.
- Add lime juice, serrano pepper, and garlic to food processor and pulse until smooth. Pour over the cabbage mixture and toss to combine. Set aside.
- For the avocado salsa verdé: In a food processor or blender, combine all ingredients excluding the water and pulse until smooth. Add water one tablespoon at a time, as needed, to thin out salsa to desired consistency. Set aside.
- Heat oil in deep-fat fryer or skillet to 375 degrees. Oil needs to be at least one inch deep.
- In a medium bowl, combine dry ingredients for the fish. Slowly add the beer, whisking until smooth.
- Cut fish fillets into strips approximately 1-1.5 inches by 5-6 inches and dredge in batter to coat.
- Fry in batches of 3-4 pieces of fish for 2 minutes. Remove and place on wire cooling rack or paper towel.
- Heat a skillet to medium heat and warm both sides of the tortillas.
- To assemble the tacos, fill tortillas with one fried piece of fried fish and top with serrano lime slaw and avocado salsa verdé. Serve warm.
Storage: Fish is best consumed fresh, but may be refrigerated for up to four days in an airtight container. Refrigerate slaw in an airtight container for up to five days and avocado salsa verdé for up to two days.
- White fish commonly used for fish tacos include mahi-mahi, cod, tilapia, flounder, grouper, halibut, and snapper.
- A dark beer is recommended for a more flavorful batter. I used Negra Modelo.
- The fish will cook quickly so I advise setting a timer to avoid burning. Be forewarned, the use of dark beer in the batter does darken the appearance. Don't let this deceive you. As long as you don't allow the fish to fry for longer than advised it will be fine. Avoid frying the fish in batches larger than 3-4 pieces to avoid overcrowding and dips in oil the temperature.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 660Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 91mgSodium: 600mgCarbohydrates: 80gFiber: 10gSugar: 8gProtein: 39g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc
Tuesday 19th of November 2019
Seriously delicious looking. I haven't made fish tacos often but that may change!