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Creamy Crispy Fish Tacos Recipe with Easy Zesty Sesame Ginger Sauce

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These creamy crispy fish tacos feature a light, crunchy battered fish paired with a zesty sesame ginger sauce, perfect for quick and delicious taco nights.

Ingredients

Scale
  • 1 lb white fish fillets (cod, tilapia, or halibut), cut into taco-sized strips
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 cup cold sparkling water or beer
  • Vegetable oil for frying (canola or peanut oil preferred)
  • ½ cup mayonnaise
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon fresh ginger, finely grated
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon lime juice, freshly squeezed
  • 1 teaspoon Sriracha or other hot sauce (optional)
  • 8 small corn or flour tortillas, warmed
  • 1 cup shredded cabbage or crunchy slaw mix
  • Fresh cilantro leaves
  • Lime wedges
  • Pickled jalapeños (optional)

Instructions

  1. Pat the fish strips dry with paper towels and season lightly with salt and pepper.
  2. In a large bowl, whisk together flour, baking powder, smoked paprika, garlic powder, salt, and pepper. Slowly pour in cold sparkling water or beer while whisking until smooth and slightly thick batter forms.
  3. Heat vegetable oil in a skillet to about 2 inches deep until it reaches 350°F (175°C).
  4. Dip each fish strip into the batter, letting excess drip off, then carefully place into hot oil without overcrowding. Fry 3-4 minutes per side until golden and crispy. Drain on paper towels.
  5. While frying, whisk together mayonnaise, toasted sesame oil, grated ginger, soy sauce, rice vinegar, honey, lime juice, and Sriracha in a medium bowl until smooth.
  6. Warm tortillas in a dry skillet or oven.
  7. Assemble tacos by spreading sauce on tortillas, topping with crispy fish, shredded cabbage, cilantro, and pickled jalapeños if using. Serve with lime wedges.

Notes

Keep oil temperature steady at 350°F to avoid greasy or undercooked fish. Work in small batches for best crispiness. Fresh ginger is essential for sauce flavor. Sauce tastes better after resting in fridge. For gluten-free, use gluten-free flour and tamari instead of soy sauce. Baking option: bake battered fish at 425°F for 15-20 minutes, flipping halfway.

Nutrition

Keywords: fish tacos, crispy fish, sesame ginger sauce, easy tacos, quick dinner, seafood tacos, creamy sauce, fried fish

Find it online: https://avabake.com/creamy-crispy-fish-tacos-recipe-with-easy-zesty-sesame-ginger-sauce/