Quick & Easy Crispy Fish Tacos with Cabbage Slaw

Prep: 15 mins

Cook: 15 mins

Difficulty: Easy

Servings: 4 Servings

These crispy fried fish tacos have become a weekly quarantine staple in my household that everyone — including my children — eats with gusto. Not only are they super fast to prepare (just 20 minutes!) but they also transport me, if only for a minute, to my favorite fried fish taco at Gardenias in Cabo San Lucas. One bite of the crunchy fish fillets topped with fresh slaw, herbs, and hot sauce, and I’m practically there in the restaurant in Mexico.

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

Instructions

Prepare 2 packages frozen fish filets according to package instructions. (If you have an air fryer, it makes them even crispier.) Meanwhile, prepare the slaw and garnishes.
Thinly slice 1/2 head medium cabbage and 1/2 medium red onion, and add both to a large bowl. Squeeze the juice from 2 medium limes over the cabbage. Add 1 tablespoon olive oil and season with kosher salt and black pepper. Toss to combine and refrigerate.
Quarter 1 pint cherry or grape tomatoes and place in a medium bowl. Sprinkle with 1 teaspoon kosher salt and toss to combine. Coarsely chop 1 bunch cilantro. Cut 3 medium limes into wedges.
Warm up 12 to 15 tortillas one at a time in a frying pan on the stove or directly on a gas flame. To assemble the tacos, break a fish filet in half and place in a tortilla. Top with the slaw, cilantro, tomatoes, and salsa or hot sauce if desired. Serve with lime wedges.