Tempura Fish Tacos with Guacamole and Cilantro-Lime Slaw

These tempura fish tacos are a total game-changer. Fresh cod gets a light, crispy tempura coating seasoned with fajita spices, then fried until golden and flaky. Nestled in warm tortillas with a tangy red cabbage slaw, creamy guacamole and a sprinkle of cilantro, every bite is a perfect balance of crunch, creaminess and zest.

Serve them with blue corn tortilla chips and extra lime wedges for a meal that feels like a celebration. Whether it’s taco night or you just want something special, these tacos deliver handheld happiness.

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Ingredients

3 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

20 ounce Icelandic CodView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

8 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Roughly chop cilantro. Zest and quarter the lime.
2. In a medium bowl, combine shredded red cabbage, mayonnaise, half the cilantro, 1 teaspoon sugar, a squeeze of lime juice, a pinch of salt and pepper and as much lime zest as you like. Refrigerate until ready to use.
3. In a large bowl, whisk together tempura batter mix, half the Fajita Spice Blend, 1/3 cup cold water and 1/2 teaspoon salt until smooth. If the batter seems too thick, add more water 1 tablespoon at a time until it reaches a pancake-batter consistency.
4. Pat the cod dry with paper towels and slice into strips (about 3 inches long and 1 inch wide). Season all over with the remaining Fajita Spice Blend, salt and pepper. Stir the cod strips into the batter until evenly coated. Line a plate with paper towels.
5. Heat a 1/4-inch layer of oil in a large heavy-bottomed pan over medium-high heat. Once the oil is hot (a drop of batter sizzles), add the coated fish in a single layer, working in batches. Shake off excess batter before adding. Cook until golden brown and cooked through, 1-2 minutes per side. To check doneness, cut one strip in half. Transfer to the prepared plate and immediately season with salt and pepper.
6. Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide tortillas among plates. Fill with slaw, cod and remaining cilantro. Top with half the guacamole and as much hot sauce as you like. Serve with blue corn tortilla chips, remaining lime wedges and remaining guacamole on the side.

Recipe Tips

FAQ

Can I use a different fish for this recipe?

Yes, any firm white fish like halibut or tilapia works well. Adjust cooking time as needed.

How do I keep the tempura batter crispy?

Make sure the batter is cold and the oil is hot. Fry in small batches and avoid overcrowding the pan.

Can I make the slaw ahead of time?

Absolutely! The slaw can be made up to a day in advance and stored in the fridge. Add the lime juice just before serving for maximum freshness.