Crispy Pan-Fried Fish Tacos with Quick Pickled Carrot Radish Slaw

There’s something irresistible about a crispy fish taco-the contrast of a crunchy, golden-brown crust against a soft tortilla, topped with a bright, tangy slaw. While deep-frying can be intimidating, this recipe uses a simple pan-frying technique that delivers that same satisfying crunch without the need for a deep fryer. The secret is a light, airy batter made with cornstarch and baking powder, which creates a delicate, crispy coating on the fish.

To balance the richness, we’ve added a quick-pickled slaw of shaved carrots and sliced radishes, tossed with fresh lime juice and a pinch of sugar. A dollop of sour cream and a sprinkle of cilantro tie everything together. These tacos are perfect for a weeknight dinner that feels like a treat.

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Ingredients

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

0.25 cup FlourView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 teaspoon Baking PowderView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillaView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Thinly slice radishes. Tear cilantro leaves from stems; discard stems. Halve lime, then cut one half into wedges. Peel carrot. Using a vegetable peeler, shave carrot lengthwise into long ribbons, rotating as necessary. Discard carrot core once it becomes too thin to shave.
2. In a medium bowl, toss carrot, radishes, ¼ teaspoon sugar and juice of half a lime. Season with salt and pepper and set aside to pickle.
3. In another medium bowl, mix ¼ cup flour, cornstarch and baking powder. Whisk in 6 tablespoons water until smooth. The batter should be runny but slightly thick, like paint. Season with salt and pepper.
4. Pat tilapia dry with a paper towel, then cut into 6 evenly sized pieces. Season all over with salt, pepper and blackening spice.
5. Heat a thin layer of oil in a large nonstick pan over medium-high heat (about 2 tablespoons). Once oil is very hot, dip a piece of tilapia in batter, coating all over and letting excess drip off. Add to pan; repeat with remaining fish. Cook until crisp and golden brown, 3-4 minutes per side. Transfer to a paper-towel-lined plate and season with salt.
6. While fish cooks, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. Alternatively, wrap in foil and warm in a 400°F oven for 5 minutes. Spread tortillas with sour cream. Top with tilapia (breaking into pieces to fit), pickled vegetables and cilantro. Serve with lime wedges for squeezing.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any firm white fish like cod, haddock or pollock works well. Adjust cooking time based on thickness.

How do I keep the fish crispy?

Serve immediately after cooking. If you need to hold them, place on a wire rack in a warm oven (200°F) to keep the crust from getting soggy.

Can I make the slaw ahead of time?

Absolutely! The pickled slaw can be made up to a day in advance and stored in the refrigerator. Drain excess liquid before serving.