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Spicy Fish Tacos with Cole Slaw
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(15 rated)
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These spicy fish tacos definitely bring the heat on game day. Make serving easy by setting out the fried fish, tortillas and toppings so guests can assemble and customize their own tacos.

Technique tip: Keep batter very cold to make sure it coats the fish well and cooks evenly.


  • Slaw

    • 1/2 head red cabbage, finely sliced
    • 1 carrot, shredded
    • 2 teaspoons sugar
    • 1/2 teaspoon salt
    • 1 teaspoon cider vinegar
    • 1/2 lime, juiced
  • Cayenne pepper oil

    • 1 cup canola oil
    • 1 tablespoon cayenne pepper
    • 1 teaspoon salt
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
  • Fish

    • Oil, for frying
    • 1½ pounds white fish fillets (such as cod or fluke), cut into wide strips
    • 1/2 cup all-purpose flour
    • 1/2 cup cornstarch
    • 1/2 teaspoon sugar
    • 1/2 teaspoon salt
    • 3/4 cup cold club soda
  • To serve

    • 8 soft flour tortillas
    • 4 tablespoons sour cream
    • 1 avocado, sliced
    • 16 cilantro leaves
    • Lime wedges


For the slaw:

In a bowl, toss together the red cabbage, carrot, sugar, salt, cider vinegar and lime. Set aside.

For the cayenne pepper oil:

In a small bowl, stir together the oil and spices. Set aside.

For the fish:

1. Preheat fryer (or heavy-bottomed pot with about 2 inches of oil) to 350°F.

2. In a medium bowl, gently whisk together the flour, cornstarch and sugar, salt and club soda.

3. Dredge the fish in the batter and then fry until crispy, about 3-4 minutes.

To assemble:

Dip the fried fish pieces in the cayenne oil for extra spice (or drizzle the oil over the assembled tacos for less heat).

Take flour tortilla and smear it with sour cream, top with fish, sliced avocado, cabbage slaw and cilantro. Drizzle cayenne oil if needed and plate with lime wedges.

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