Prep time
Cook time
Total time
These fish tacos are my son's favorite mom made meal. They are loved by everyone who has ever tried them. Make them. Your family will thank you!
Recipe type: Main Dish
Cuisine: Mexican
Serves: 4 to 6
  • Cilantro Cabbage Slaw
  • 8 Cups Cabbage, Sliced Very Thin
  • 1-1/2 Cups Diced Cilantro
  • ⅓ Cup of Fresh Lime Juice
  • 1-1/2 Cups Mayonnaise
  • ½ Teaspoon Coarse Ground Pepper
  • ½ Teaspoon Kosher Salt
  • For The Fried Fish
  • 1-1/2 Lbs Cod Fish Fillets (approximately 6), Skin Removed
  • 1 Cup Flour
  • 1 Teaspoon Coarse Ground Pepper
  • 1 Teaspoon Kosher Salt
  • Vegetable Oil
  • 12 Corn Tortillas
  1. Place cabbage in a large mixing bowl. Add the diced cilantro and toss to combine.
  2. For the Cilantro/Cabbage Dressing
  3. Place the mayonnaise, ½ teaspoon coarse ground pepper, ½ teaspoon Kosher salt and the ⅓ cup lime juice into a small bowl.
  4. Using a small whisk, beat to combine
  5. Add the dressing to the cabbage/cilantro mixture and using tongs, mix to combine. Place in the refrigerator until ready to serve.
  6. Drain the fish on paper towels and pat them dry, removing as much of the residual liquid as possible.
  7. Slice the fish into 1 inch thick strips. Allow the fish to continue to drain on paper towels while you prepare the batter.
  8. For the Fish Batter
  9. Place 1 cup flour to a small mixing bowl. Add 1 teaspoon coarse ground pepper and 1 teaspoon Kosher salt.
  10. Whisk to combine the dry ingredients.
  11. Add 1 cup of water to the flour mixture.
  12. Whisk to combine until the batter is smooth and free of any lumps.
  13. Fill a large frying pan about ⅓ full of vegetable oil and place over medium heat.
  14. Using tongs, dip individual pieces of fish into the batter, allowing the excess batter to drip back into the bowl.
  15. Carefully place the battered fish one by one into the hot oil. Do not overcrowd the pan.
  16. Cook the fish in several batches until golden brown.
  17. Drain the cooked fish on paper towels. Place each batch of fish in a warming drawer to keep hot while you fry the next batch of fish.
  18. Fill another small frying pan about half full of vegetable oil and heat.
  19. Soften the 12 tortillas by quickly frying them, 5 seconds on each side in hot oil.
  20. Do not let the tortillas get hard and crispy as you are making soft taco shells.
  21. Place the fried tortillas between paper towels to blot excess oil.
  22. To serve place 2 or 3 pieces of fish on a tortilla and top with a generous dollop of cilantro slaw.
  23. ENJOY!
The cilantro/cabbage slaw is one of those rare salads that is good the next day. So save your leftovers!
Recipe by After Orange County at