Crispy Fish Tacos with Chipotle Slaw – Quick and Delicious Seafood Tacos Recipe

Prep Time 25 mins
Cook Time 15 mins
Rest Time 5 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 175  C
Servings: 4
Best Season: All Seasons
Description

These Crispy Fish Tacos with Chipotle Slaw feature golden, crunchy fish fillets wrapped in warm tortillas and topped with a creamy, smoky chipotle slaw. Fresh, bold, and satisfying, this taco recipe is perfect for quick dinners, casual gatherings, or summer meals, offering restaurant-quality flavor with simple, halal-friendly ingredients.

Ingredients
    For the Crispy Fish
  • 500 g white fish fillets (cod, tilapia, or haddock)
  • 1 cup all-purpose flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 0.5 tsp ground cumin
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 cup cold sparkling water
  • Vegetable oil, for frying
    • For the Chipotle Slaw
  • 2 cup shredded green cabbage
  • 1 cup shredded purple cabbage
  • 0.5 cup grated carrot
  • 0.33 cup mayonnaise
  • 1 tbsp chipotle pepper in adobo sauce (halal-certified)
  • 1 tbsp lime juice (freshly squeezed)
  • 0.5 tsp honey
  • Salt, to taste
    • For the Tacos
  • 8 small corn tortillas or flour tortillas
  • 1 ripe avocado, sliced
  • 0.25 cup fresh coriander leaves
  • Lime wedges, for serving
Instructions
    Prepare the Fish
  1. 1
    Pat the fish strips dry using kitchen paper. This step is important to ensure the batter sticks well and fries evenly.
    2. Make the Crispy Batter
  2. 2
    In a mixing bowl, combine flour, paprika, garlic powder, cumin, salt, and black pepper. Gradually whisk in the cold sparkling water until you get a smooth, slightly thick batter. The cold batter helps create extra crispiness.
    3. Heat the Oil
  3. 3
    Heat vegetable oil in a deep pan to 175°C. The oil should be hot enough to sizzle immediately when the battered fish is added.
    4. Fry the Fish
  4. 4
    Dip each fish strip into the batter, letting excess drip off. Carefully place into the hot oil and fry for 3–4 minutes per side until golden brown and crispy. Remove and place on a wire rack or paper towels to drain.
    5. Prepare the Chipotle Slaw
  5. 5
    In a bowl, mix green cabbage, purple cabbage, and carrot. In a separate bowl, whisk mayonnaise, chipotle pepper, lime juice, honey, and salt. Pour the dressing over the vegetables and toss until evenly coated. Set aside for 5 minutes to allow flavors to develop.
    6. Warm the Tortillas
  6. 6
    Heat tortillas on a dry skillet over medium heat for about 20–30 seconds per side until warm and flexible.
    7. Assemble the Tacos
  7. 7
    Place 1–2 crispy fish strips in each tortilla. Top with a generous spoon of chipotle slaw, avocado slices, and fresh coriander.
    8. Serve
  8. 8
    Serve immediately with lime wedges on the side for extra freshness.
Note
  • For a lighter version, the fish can be air-fried or shallow-fried instead of deep-fried.
  • Always ensure chipotle peppers and mayonnaise are halal-certified.
  • Leftover slaw can be stored in an airtight container in the refrigerator for up to 2 days.
  • You can substitute chipotle with smoked paprika and chili paste for a milder heat.
Keywords: crispy fish tacos, easy taco recipe, seafood dinner, homemade tacos, quick meal
Read it online: https://petitepanini.com/recipe/crispy-fish-tacos-with-chipotle-slaw-quick-and-delicious-seafood-tacos/