Introduction
Crispy Asian Fish Tacos deliver the perfect fusion of crunch, freshness, and bold umami flavor in every bite. These tacos are special because they combine golden, lightly battered fish with vibrant cabbage slaw and a glossy sweet soy drizzle that ties everything together. You get crisp textures, fresh herbs, citrusy brightness, and sweet-savory depth all in one handheld meal. This dish is fast, fun, and ideal for weeknights or entertaining. Quick tip: serve the tacos immediately after frying to keep the fish perfectly crispy.
Ingredients
For the Crispy Fish
1 lb (450 g) white fish fillets (cod, tilapia, or halibut), cut into strips
1 cup (120 g) all-purpose flour
1/2 cup (120 ml) cold sparkling water
1 large egg
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
Oil for frying (about 2 cups / 480 ml)
For the Slaw
2 cups (140 g) shredded green cabbage
1 cup (70 g) shredded red cabbage
1/2 cup (30 g) shredded carrots
1/4 cup (4 g) chopped cilantro
2 tbsp (30 ml) rice vinegar
1 tbsp (15 ml) lime juice
1 tbsp (15 ml) honey
1 tbsp (15 ml) sesame oil
Pinch of salt and pepper
For the Sweet Soy Drizzle
3 tbsp (45 ml) soy sauce
2 tbsp (30 ml) honey
1 tbsp (15 ml) rice vinegar
1 tsp grated ginger
1/2 tsp sesame oil
To Serve
8 small corn or flour tortillas
Lime wedges
Optional: sliced jalapeños, sesame seeds, extra cilantro
Step-by-Step Instructions
Prepare the slaw.
Combine both cabbages, carrots, and cilantro in a bowl. Whisk together rice vinegar, lime juice, honey, sesame oil, salt, and pepper. Pour over the vegetables and toss well. Let the slaw rest for at least 10 minutes so the flavors blend.
Make the sweet soy drizzle.
In a small saucepan over low heat, mix soy sauce, honey, rice vinegar, ginger, and sesame oil. Cook 2–3 minutes until slightly thickened and glossy. Let cool before drizzling.
Prepare the batter.
Whisk flour, garlic powder, paprika, salt, and pepper in a bowl. Add sparkling water and egg, stirring gently until just combined. Do not overmix—this keeps the coating light and crispy.
Fry the fish.
Heat oil in a deep skillet to 350°F (175°C). Dip each fish piece into the batter and place gently into the hot oil. Fry 3–4 minutes per side until golden and crispy. Transfer to a paper towel–lined plate.
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