How to Make Crispy Fish Tacos with Tangy Lime Cilantro Rice

Simple Summary

Delicious fish tacos paired with zesty lime cilantro rice create a perfect balance of flavors and textures in this fresh, Mexican-inspired dish.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

For the fish tacos:

• 1 lb white fish fillets (cod, tilapia, or mahi-mahi)
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cold beer or sparkling water
• Vegetable oil for frying
• 8 small corn tortillas

For the slaw:

• 2 cups shredded cabbage
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper to taste

For the sauce:

• 1/2 cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• 1/4 tsp ground cumin

For the lime cilantro rice:

• 1 cup long-grain white rice
• 2 cups water
• 1 tbsp butter
• 1/2 tsp salt
• Zest of 1 lime
• 2 tbsp lime juice
• 1/4 cup chopped cilantro

Instructions

1. Start with the lime cilantro rice. Rinse the rice in a fine-mesh strainer until the water runs clear.

2. In a medium saucepan, combine the rice, water, butter, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the water is absorbed.

3. While the rice cooks, prepare the slaw by combining shredded cabbage, cilantro, lime juice, olive oil, salt, and pepper in a bowl. Set aside to marinate.

4. Mix the sauce ingredients in a small bowl and refrigerate until ready to use.

5. For the fish batter, whisk together flour, baking powder, garlic powder, cumin, salt, and pepper in a large bowl. Slowly add cold beer or sparkling water, whisking until smooth.

6. Cut the fish into 2-inch strips. Pat dry with paper towels.

7. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 375°F (190°C).

8. Dip each fish strip into the batter, allowing excess to drip off, then carefully place in the hot oil. Fry for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.

9. Warm the tortillas in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 5 minutes.

10. When the rice is done, fluff with a fork and stir in lime zest, lime juice, and cilantro.

11. Assemble the tacos by placing a piece of fried fish in each tortilla, topping with slaw and sauce.

12. Serve the tacos immediately with lime cilantro rice on the side.

Chef's Notes

• For a healthier option, you can grill or bake the fish instead of frying. Season with the same spices and cook until flaky.
• To make ahead, prepare the slaw and sauce up to a day in advance and refrigerate.
• Leftover fish can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for best results.
• For a gluten-free version, use corn flour or rice flour for the batter and ensure your tortillas are 100% corn.

Nutritional Info

Per serving (2 tacos with rice): Approximately 550 calories, 25g protein, 65g carbohydrates, 22g fat. This dish is a good source of lean protein from the fish, fiber from the vegetables and rice, and healthy fats from the olive oil and avocado (if added as a topping).

Serving Suggestions

• Serve with sliced avocado or guacamole for added creaminess.
• A side of black beans complements the meal nicely and adds extra protein.
• Pair with a cold Mexican beer or a citrusy margarita for a complete dining experience.
• For a festive presentation, serve the components family-style, allowing guests to assemble their own tacos.
• Garnish with additional lime wedges and cilantro sprigs for a fresh, colorful touch.