Crispy Old Bay Fish Tacos with Avocado Crema and Cabbage Slaw

These fish tacos feature a light and crispy batter made with rice flour and seltzer, giving them an airy tempura-like texture. The tilapia is seasoned with Old Bay and fried until golden, then tucked into warm tortillas with a luscious avocado crema and a crunchy cabbage-radish slaw.

The avocado does double duty: half is mashed into a creamy sauce and the rest is mixed into the slaw for extra richness. A squeeze of lime and fresh cilantro finish the dish with bright, fresh flavors. Perfect for a fun dinner any night of the week.

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Ingredients

2 unit TilapiaView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.333 cup Rice FlourView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

1 bunch CilantroView ingredient guideLike ingredientDislike ingredient

4 unit Flour TortillaView ingredient guideLike ingredientDislike ingredient

1 can Seltzer WaterView ingredient guideLike ingredientDislike ingredient

0.5 cup Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Old Bay SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (or use a microwave to warm tortillas later). Thinly slice the radishes. Thinly slice the scallions, separating white and green parts. Halve the lime; cut one half into wedges.
2. Make the avocado crema: Halve, pit and peel the avocado. Scoop the flesh into a medium bowl and mash with a fork until smooth. Mix in the sour cream and juice from half the lime. Season with salt and pepper. Set half of this mixture aside in a small bowl.
3. Make the cabbage slaw: In the bowl with the remaining avocado mixture, toss in the shredded cabbage, sliced radishes and scallion whites. Season with salt and pepper. Set aside.
4. Prep the tilapia: Cut each fillet lengthwise into two strips (4 total). Season with half the Old Bay. In a medium bowl, whisk together rice flour, remaining Old Bay and a pinch of salt and pepper. Whisk in 1/2 cup seltzer water until smooth.
5. Cook the tilapia: Heat about 1/4 inch of oil in a large skillet over medium-high heat. Dip each piece of fish into the batter to coat. When the oil shimmers, carefully add the fish to the pan. Cook 2-3 minutes per side, until golden and crispy. Transfer to a paper towel-lined plate and season immediately with salt and pepper.
6. Warm the tortillas: Wrap tortillas in foil and heat in the oven for 5 minutes or wrap in a damp paper towel and microwave for 30 seconds.
7. Assemble tacos: Spread each tortilla with reserved avocado crema. Place one piece of fish on each. Top with some cabbage slaw and a few cilantro sprigs. Serve with lime wedges, scallion greens and extra slaw on the side.

Recipe Tips

FAQ

Can I use a different fish?

Yes, any firm white fish like cod or halibut works well.

Can I make the batter ahead?

It’s best to make the batter just before frying, as the carbonation fades and the batter may become dense.

How do I store leftovers?

Store components separately in the fridge. Reheat fish in a 350°F oven for 5-7 minutes to maintain crispiness.