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Fish Tacos w/ Serrano Lime Slaw & Avocado Salsa Verdé

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.

Close-up of three fish tacos w/ slaw and avocado salsa verdé on wood surface.

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.

So what do you need to make these tacos?

  • 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 and baking powder
  • Salt
  • Spices: Paprika, garlic powder, and cumin.
  • 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 a dark beer to enhance the flavors. I used Negra Modelo.
  • Tortillas: Corn or flour
  • Red cabbage
  • Radishes
  • Red onion
  • Cilantro
  • Lime juice: Fresh or bottled
  • Serrano pepper
  • Garlic
  • Avocado
  • Tomatillos
  • Jalapeno pepper
  • Sour cream

How do you make fish tacos w/ Serrano lime slaw & avocado salsa verdé? (+ 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 for how to julienne radishes. Once these ingredients are prepped put them in a medium bowl and set aside.

serrano lime slaw ingredients; radishes, red cabbage, red onion, lime, serrano pepper.

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

serrano lime slaw

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.

avocado salsa verde in a small bowl

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 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 verdé. Serve warm.

How to store

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

  • Chipotle Potato SaladMexican twist on a classic; this chipotle potato salad is bursting with flavor. Creamy, smoky, and spicy; incorporating roasted poblano peppers, roasted red bell peppers, and corn. Naturally gluten-free and vegetarian.
  • Creamy Poblano RiceThis 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 Sweet Potato SaladSuper simple gluten-free, vegan roasted sweet potato salad with cilantro, red onions, and lime. May be served warm or cold and ready in just 30 minutes.
  • Green Rice (Arroz Verde)This healthy green rice, otherwise known as arroz verde, is packed full of spinach and cilantro. It’s a simple and delicious way to get an extra serving of greens. Great as a side or to stuff in a burrito or wrap. Vegan and gluten-free.
Three fish tacos on a wood platter with side of avocado salsa verde and a lime.
three fish tacos with serrano lime slaw and avocado salsa verde up close

If you make these fish tacos with serrano lime slaw and avocado salsa verdé. 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 ♥

Close-up of three fish tacos w/ slaw and avocado salsa verdé on wood surface.

Fish Tacos w/ Serrano Lime Slaw & Avocado Salsa Verdé

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes

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.

Ingredients

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

Fish

  • 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 

Instructions

  1. To prepare the slaw, combine cabbage, red onions, radish, and cilantro. Set aside.
  2. 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.
  3. 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.
  4. Heat oil in deep-fat fryer or skillet to 375 degrees. Oil needs to be at least one inch deep.
  5. In a medium bowl, combine dry ingredients for the fish. Slowly add the beer, whisking until smooth.
  6. Cut fish fillets into strips approximately 1-1.5 inches by 5-6 inches and dredge in batter to coat.
  7. Fry in batches of 3-4 pieces of fish for 2 minutes. Remove and place on wire cooling rack or paper towel.
  8. Heat a skillet to medium heat and warm both sides of the tortillas.
  9. 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.

Notes

  • 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

Did you make this recipe?

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Deanna

Tuesday 19th of November 2019

Seriously delicious looking. I haven't made fish tacos often but that may change!

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