Quick & Easy Crispy Fish Tacos with Cabbage Slaw
Recipe GLPRa07b2e4e095cfb
Delicious and quick fish tacos featuring crispy beer-battered cod served with fresh cabbage slaw, lime juice, and vibrant toppings. Perfect for a weeknight dinner that tastes restaurant-quality. The crispy fish pairs beautifully with the cool, tangy slaw and fresh cilantro in soft corn or flour tortillas.
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Ingredients
2 (12 to 12.5-ounce) packages frozen beer-battered cod fillets
1/2 medium head green or red cabbage
1/2 medium red onion
5 medium limes, divided
1 tablespoon olive oil
1 teaspoon kosher salt, plus more for the slaw
Freshly ground black pepper
1 pint cherry or grape tomatoes
1 bunch fresh cilantro
12 to 15 corn or small flour tortillas
Salsa or hot sauce, for serving
Directions
Preheat your oven to 400°F (200°C). Arrange the frozen beer-battered cod fillets on a baking sheet in a single layer. Bake for 18 to 22 minutes until the fish is cooked through and the coating is golden and crispy. The internal temperature should reach 145°F (63°C) for safe consumption.
While the fish bakes, prepare the cabbage slaw. Thinly slice the half head of cabbage into thin shreds and place in a large mixing bowl.
Thinly slice the red onion and add it to the bowl with the cabbage.
Juice 3 of the limes and pour the fresh lime juice over the cabbage and onion. Add the olive oil, 1 teaspoon of kosher salt, and a generous pinch of black pepper. Toss everything together until well combined and let it sit for a few minutes to allow the flavors to meld.
Halve the cherry or grape tomatoes and coarsely chop the fresh cilantro. Set these aside on a serving platter.
Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds until pliable.
Once the fish is crispy and cooked through, break each fillet into bite-sized pieces.
Assemble the tacos by placing a portion of the crispy fish on each warm tortilla. Top with a generous handful of the cabbage slaw, followed by tomato pieces and fresh cilantro. Cut the remaining 2 limes into wedges for squeezing over the tacos at the table.
Serve the tacos immediately with lime wedges and your choice of salsa or hot sauce on the side.
