In a bowl, mix cabbage, carrot, mayonnaise, lime juice, honey, salt, and pepper.
Refrigerate while you prepare the fish to let flavors meld.
Make the tempura batter
In a bowl, combine flour, cornstarch, baking powder, salt, and pepper.
Slowly whisk in cold sparkling water until smooth but slightly thick. Keep it cold.
Fry the fish
Heat oil in a deep skillet or pot to 350°F (175°C).
Dip fish strips into batter, letting excess drip off.
Fry 2–3 minutes per side until golden and crispy. Drain on paper towels.
Assemble the tacos
Warm tortillas.
Place a few pieces of tempura fish in each tortilla, top with slaw, and add optional toppings.
Serve with lime wedges on the side.
🌟 Tips
Keep batter cold: Cold batter hitting hot oil makes it extra crispy.
Oil temperature: Use a thermometer to maintain 350°F; too low makes greasy fish, too high burns it.
Make-ahead slaw: Slaw can be prepared a few hours ahead—just don’t dress until ready to serve to keep it crunchy.
Ashley, I can also give you a baked version of these tempura fish tacos that’s lighter but still crispy and delicious. Do you want me to share that version?
