Mexican Fusion
Crispy Fish Tacos with Garlic Aioli
Crispy battered fish wrapped in soft tortillas, topped with a zesty homemade garlic aioli.
Watch it madeIvy's Kitchen · 7:21
Ingredients
- white fish fillets (cod or halibut)10 oz
- small corn tortillas4
- green cabbage, finely shredded1 cup
- red cabbage, finely shredded1 cup
- lime wedges2
- avocado, sliced1/2
- all-purpose flour1/2 cup
- cornstarch1/4 cup
- cold sparkling water1/2 cup
- egg1
- garlic, minced2 cloves
- mayonnaise1/3 cup
- neutral oil for frying2 cups
- jalapeño, thinly sliced1/2
- fresh cilantro, chopped2 tbsp
- chili powder1 tsp
- ground cumin1/2 tsp
- smoked paprika1/2 tsp
- salt1 tsp
- black pepper1/2 tsp
Method
- Pat the fish dry and cut into taco-sized strips.
- In a bowl, whisk together the flour, cornstarch, egg, sparkling water, half the garlic, chili powder, cumin, smoked paprika, salt, and black pepper to make a light batter.
- Heat the oil in a deep skillet over medium-high heat until shimmering.
- Dip the fish into the batter, let excess drip off, and fry in batches until crisp and golden, about 3 to 4 minutes per side; drain on paper towels.
- In a small bowl, mix the mayonnaise with the remaining garlic and a pinch of salt to make the garlic aioli.
- Warm the tortillas in a dry skillet or over a flame until pliable.
- Assemble the tacos with cabbage, crispy fish, avocado, jalapeño, cilantro, and a drizzle of garlic aioli, then serve with lime wedges.
Common questions
Can I substitute the fish, flour, or mayonnaise in these crispy fish tacos?
Yes. Use any firm white fish like cod, pollock, haddock, or tilapia. Swap all-purpose flour for rice flour for extra crunch, or gluten-free flour blend if needed. Replace mayonnaise with Greek yogurt or vegan mayo, then add garlic and lime.
How long does it take to make crispy fish tacos from start to finish?
Plan on about 25 to 35 minutes total. Battering and frying the fish usually takes 15 to 20 minutes, while the garlic aioli and taco toppings take another 10 minutes. Work quickly so the fish stays crisp.
What are the most common mistakes when frying battered fish for tacos?
The biggest mistakes are batter that is too thick, oil that is not hot enough, and overcrowding the pan. Thin the batter slightly if needed, keep the oil medium-hot, and fry in batches so the coating stays crisp.
How should I store leftovers, and can I reheat the fish without making it soggy?
Store fried fish, cabbage, and sauce separately in airtight containers for up to 2 days. Reheat the fish on a wire rack in a 400°F oven or air fryer for a few minutes. Avoid microwaving, which softens the crust.
What should I serve with crispy fish tacos to make it a full meal?
Serve with lime wedges, extra shredded cabbage, salsa, and cilantro for brightness. Rice, black beans, elote, or tortilla chips and guacamole all work well on the side. A cold slaw or cucumber salad also balances the fried fish.