Crispy Fish Tacos

Ingredients

• 1.5 lbWhite fish$10.80
• 12Tortillas$4.20
• 1 packCabbage slaw mix$2.60
• 1/2 cupsour cream$2.40
• 1Lime$0.75
• 1 cupAll-purpose flour$0.39
• 1/2 cupCornstarch$0.43
• 1 tspBaking powder$0.04
• 1/2 tspGround cumin$0.09
• 1 tspSalt—
• 3/4 cupBeer$1.08
• 2 cupsVegetable oil$3.61
• Total for 4 servings$26.39

Most of the cost is white fish ($10.80) and tortillas ($4.20). With oil, spices and staples already at home, the shop drops to about $16.98. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. In a small bowl, whisk together the sour cream, lime zest, half the lime juice, and a pinch of the salt to create the lime crema; in a separate bowl, toss the cabbage slaw mix with 2 tablespoons of the lime crema and the remaining lime juice until evenly coated.
2. Pat the white fish strips thoroughly dry with paper towels; in a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, ground cumin, and remaining salt, then pour in the cold beer and whisk just until combined into a slightly lumpy batter.
3. Pour the vegetable oil into a deep heavy skillet and heat over medium-high heat to 375°F (190°C), or until a drop of batter dropped into the oil sizzles vigorously and floats to the top immediately.
4. Working in batches to avoid crowding, dredge the white fish strips in the batter until coated, let excess drip off, and carefully place into the hot oil; fry for 3 to 4 minutes, turning halfway through, until deep golden, crispy, and the fish flakes easily to an internal temperature of 145°F (63°C).
5. Transfer the fried fish to a wire rack or paper towel-lined plate to drain, and simultaneously warm the tortillas in a dry skillet over medium-high heat for about 30 seconds per side until pliable and lightly blistered.
6. Set out the warm tortillas, crispy fish strips, dressed cabbage slaw mix, and the remaining lime crema.
7. Assemble tacos by layering the fried fish into the warm tortillas, topping with cabbage slaw mix, and drizzling generously with lime crema; serve immediately while hot.