These Fish Tacos are so delicious and easy to make! The red cabbage slaw works perfectly with the crispy fish for a meal that’s a must make on any night of the week!
This post is sponsored by Princess Cruises. All opinions and text are 100% my own.
I don’t know about you, but I’ve been loving the warm sunny days of summer. My favorite way to spend the evening is drinking margaritas out on the deck and eating fish tacos. We just got back from Hawaii and are now in California with my parents. I am so ready for a Grapefruit Margarita and crazy good Fish Tacos with Red Cabbage Slaw with everyone. This easy recipe will become a family favorite and have you wishing every day was Taco Tuesday!
FISH TACOS WITH RED CABBAGE SLAW
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I have a confession to make. I’m not a huge fan of fish. I try again and again but I’ve never been a fan. There are a few exceptions to the rule though, like this shrimp boil and these fish tacos. I totally lucked out when we were in Juneau earlier this summer on our Princess Cruise to Alaska. Juneau was our first port and it was amazing. We went to Deckhand Dave’s Fish Tacos for beers and the freshest fish around. The tacos were off the charts good and reminded me so much of my favorite homemade fish taco recipe. They used fish taco sauce on their tacos, and it’s got me thinking next time I might need to whip up some Baja sauce to go on top. We had a beer and I cleared my entire of plate of fish tacos and then started eyeing Casey’s plate. We had the most amazing view and saw whales and eagles during our meal. It’ was pretty much heaven.
How to make fish tacos
- Prepare batter and slaw. Set aside to let rest.
- Dry off fish and cut into large bite-size pieces.
- Heat oil in a skillet. Dip fish in batter and fry until golden brown.
- Serve in corn tortillas with slaw and fish taco sauce, if desired.
I like to keep my grocery budget pretty tame, so I usually make tilapia fish tacos, but cod or halibut fish tacos would also work. You will want to use a firm white fish though. It will hold up the best during frying and while you eat your tacos.
There’s no way you wouldn’t fall in love with fish tacos after trying this recipe. Warm tortillas are filled with crispy fish, what we’ve now dubbed our fish taco slaw, and maybe some sauce. They’re completely delicious and my favorite food in the summer for lunch or dinner. You can even save the extra slaw and serve it alongside grilled chicken or use it to make a grilled chicken wrap with some avocado slices added in. We eat with our eyes first and this super easy recipe is definitely a colorful burst of flavors you’ll crave!
Want more of our favorite taco recipes?
- Carne Asada Tacos
- Grilled Bacon Wrapped Shrimp Tacos
- Slow Cooker Chicken Tacos
- Chorizo and Potato Breakfast Tacos
- Salsa Verde Shrimp Taco Recipe
- More dinner recipes…
Tools used to make this Fish Taco recipe
Mixing Bowls: These mixing bowls are perfect for mixing and serving. I love the varied sizes so I always have to right size bowl for all my mixing needs.
Large Skillet: This skillet is my go-to kitchen tool. It’s large circumference and high sides make it perfect for cooking anything from one pan meals to soups and sauces.
Tongs: A good pair of tongs is a kitchen essential. I like having a couple sizes – a longer set for grilling and a shorter set for stovetop cooking.
- 4 tilapia fillets
- 1/4 cup coconut oil or vegetable oil
- Corn tortillas
- Red Cabbage Slaw
- 1 cup flour
- 1 tsp salt
- 1 tsp pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 egg whites beaten
- 1 cup beer
- Combine flour, salt, pepper, cumin, and coriander in a medium-sized bowl. Stir in egg whites. Whisk in the beer and let it sit for 30 minutes.
- Pat fish dry on paper towel. Cut into strips and then cut the strips in half. (If fillets are thick, slice them in half like a book before cutting into strips.)
- Heat the oil in a large skillet over medium-high heat. Test oil by dropping a tiny bit of beer batter in it. When the batter sizzles, the oil is ready.
- Dip the piece of fish in the beer batter and allow the extra to drip off.
- Place in the hot oil, cooking just a few at a time. Cook for 2-3 min on one side then flip when golden brown. Allow the other side to cook and become golden as well.
- Remove fish from pan and set on paper towels. Repeat with remaining fish.
- Warm tortillas. Place a few pieces of fish and then some slaw on top of each tortilla. Serve immediately.
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