California Fish Tacos with Lime Crema and Cilantro Slaw

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Bright, fresh, and crunchy, these California-style fish tacos pair crispy beer-battered cod with a tangy cabbage slaw, creamy lime crema, and a quick pico de gallo. Wrapped in warm corn tortillas, they capture the sunny, coast-inspired flavors that made the dish a West Coast classic.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 32 gFat
• 6 gSaturated Fat
• 58 gCarbs
• 6 gFiber
• 7 gSugar
• 26 gProtein
• 780 mgSodium
• 720 mgPotassium
• 140 mgCalcium
• 3.5 mgIron
• 38 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the beer-battered cod

• 1 lb skinless cod fillets (or mahi-mahi), cut into 1-inch strips
• 1 cup all-purpose flour
• 1/3 cup cornstarch
• 1 teaspoon kosher salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 3/4 cup cold lager beer
• 3 cups vegetable or canola oil, for frying

For the cilantro-lime slaw

• 3 cups thinly shredded green cabbage
• 1/2 cup thinly shredded red cabbage
• 1/4 cup chopped fresh cilantro
• 2 tablespoons mayonnaise
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1 small jalapeño, seeded and minced

For the lime crema

• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 2 tablespoons fresh lime juice
• 1 small garlic clove, grated
• 2 tablespoons chopped cilantro
• Pinch of salt

For the quick pico de gallo

• 1 cup diced ripe tomato
• 1/3 cup finely diced red onion
• 2 tablespoons chopped cilantro
• 1 tablespoon fresh lime juice
• 1/2 jalapeño, minced
• 1/4 teaspoon kosher salt

For assembly

• 8 small (6-inch) corn tortillas
• 1 ripe avocado, sliced
• Lime wedges, for serving

Directions

1. Make the slaw: In a large bowl, whisk the mayonnaise, lime juice, honey, salt, and minced jalapeño. Toss with the green and red cabbage and cilantro. Cover and chill while you prepare the other components.
2. Make the lime crema: In a small bowl, whisk together the sour cream, mayonnaise, lime juice, grated garlic, cilantro, and a pinch of salt until smooth. Refrigerate until ready to serve.
3. Make the pico de gallo: Combine the tomato, red onion, cilantro, lime juice, jalapeño, and salt in a bowl. Stir gently and set aside to let the juices release.
4. Prepare the batter: Heat the oil in a deep heavy-bottomed pot to 360°F (182°C). In a wide bowl, whisk the flour, cornstarch, salt, paprika, cayenne, and garlic powder. Pour in the cold lager and whisk just until a loose, shaggy batter forms — small lumps are fine.
5. Fry the fish: Pat the cod strips very dry. Dip a few pieces at a time into the batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches for 3 to 4 minutes, turning once, until deeply golden and crisp. Transfer to a paper-towel-lined rack and immediately sprinkle with a pinch of salt.
6. Warm the tortillas: Heat a dry cast-iron skillet over medium-high. Char each tortilla for 20 to 30 seconds per side until pliable and lightly blistered. Wrap in a clean towel to keep warm.
7. Assemble the tacos: Spread a generous spoonful of lime crema down each warm tortilla. Top with a layer of slaw, then 2 to 3 pieces of crispy fish, a spoonful of pico de gallo, and a few avocado slices.
8. Serve immediately with extra lime wedges and any remaining crema on the side.

Cook’s Notes

• Keep the beer very cold — it helps create a light, airy batter. Ice cubes added to the batter can mimic this effect if your lager has warmed up.
• Maintain oil temperature between 350–365°F; too cool and the fish absorbs oil, too hot and the batter browns before cooking through.
• For a lighter version, grill or pan-sear the fish with a spice rub instead of frying; the slaw and crema still deliver the signature California flavor.
• Double-dredging (flour, then batter, then back through flour) yields an extra-crispy crust if you have a few extra minutes.
• Use sturdy street-taco-size corn tortillas and warm them right before assembling so they don't crack when folded.

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