Mexican Main Dishes Tacos Fish Crispy Tilapia Fish Tacos with Slaw 5.0 (2) 2 Reviews 2 Photos Best fish tacos ever. Anybody who eats these is going to tell you to go open your own restaurant immediately. I've had plenty of people tell me "I don't like fish, but these tacos are amazing!" My secret in this recipe is the diet ginger ale. A lot of people use ginger beer, but I like the diet ginger ale because I find the batter is lighter and more crispy with all the flavor you get from ginger beer. Make 'em, eat 'em, love 'em, add them to your rotation. Top with jalapeno slices, if desired. Submitted by Jesse San Juan Updated on November 2, 2021 Save Rate Print Share Close Add Photo Prep Time: 35 mins Cook Time: 15 mins Total Time: 50 mins Servings: 4 Yield: 8 tacos Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients Tartar Sauce: 1 cup mayonnaise 1 tablespoon diced onion 1 tablespoon finely chopped pickles 1 teaspoon lemon juice Slaw: 2 cups chopped cabbage ½ cup shredded carrots ¼ cup chopped green onions ¼ cup chopped cilantro 1 clove garlic, minced 1 ½ teaspoons minced fresh ginger 1 tablespoon rice vinegar 1 tablespoon soy sauce 1 teaspoon honey 1 teaspoon sesame oil Ginger-Battered Tilapia: 1 quart vegetable oil for frying, or as needed 1 cup all-purpose flour 2 teaspoons baking powder ¾ cup diet ginger ale 1 pound tilapia (bream), raw salt and freshly ground black pepper to taste 8 (6 inch) corn tortillas, warmed Directions Mix mayonnaise, onion, pickles, and lemon juice for tartar sauce in a bowl until well combined. Refrigerate until needed. Combine cabbage, carrots, green onions, and cilantro in a bowl. Mix garlic and ginger with rice vinegar, soy sauce, honey, and sesame oil in a small bowl; pour over slaw and toss to coat. Refrigerate until needed. Heat 1 1/2 inches oil in a deep pot over medium heat. While oil is heating, mix flour and baking powder together in a bowl. Slowly add ginger ale and mix to combine. You don't want the batter to be overly thick; excess batter should be able to coat the fish entirely, but still be able to drip off. Pat tilapia chunks dry and dredge in the batter until thoroughly coated. Test the oil by adding a few drops of batter in it; when the batter begins to bubble and float, the oil is ready. Working in batches so you don't overcrowd the pot, carefully lower some tilapia into the hot oil. Fry until golden brown, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain and sprinkle with salt and pepper. Repeat with remaining tilapia. To serve, place slaw on warm tortillas. Top with tilapia and tartar sauce. Editor's Note: We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used. I Made It Print Nutrition Facts (per serving) 974 Calories 70g Fat 57g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 974 % Daily Value * Total Fat 70g 90% Saturated Fat 10g 51% Cholesterol 63mg 21% Sodium 914mg 40% Total Carbohydrate 57g 21% Dietary Fiber 6g 22% Total Sugars 5g Protein 31g 62% Vitamin C 22mg 24% Calcium 254mg 20% Iron 3mg 18% Potassium 784mg 17% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.