Why Make This Recipe
Crispy Fish Tacos with Cilantro Lime Slaw are a must-try for anyone who loves fresh and tasty meals. They are easy to make and packed with flavor. The crunchy fish combined with the tangy slaw makes every bite exciting. Plus, you can enjoy them with your favorite toppings, making each taco unique. Perfect for a quick dinner, a party, or a casual get-together, these tacos will impress everyone at the table.
How to Make Crispy Fish Tacos with Cilantro Lime Slaw
Ingredients
- 1 pound White fish fillets (such as cod or tilapia)
- 1 cup All-purpose flour (for coating the fish)
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Paprika
- 1/4 teaspoon Cayenne pepper (optional)
- To taste Salt and pepper
- 1 cup Buttermilk
- As needed Vegetable oil (for frying)
- 2 cups Shredded cabbage (green or purple)
- 1/4 cup Fresh cilantro (chopped)
- 2 tablespoons Lime juice
- 2 tablespoons Mayonnaise
- 1/2 teaspoon Honey
- To taste Salt and pepper (for slaw)
- 8 small Corn or flour tortillas (warmed)
- As desired Lime wedges (for serving)
- As desired Optional toppings (sliced avocado, diced tomatoes, or Cotija cheese)
Directions
- In a shallow bowl, mix together the flour, garlic powder, paprika, cayenne pepper, salt, and pepper.
- In another bowl, pour the buttermilk.
- Dip each fish fillet into the buttermilk, letting the excess drip off, and then dredge it in the seasoned flour mixture until well coated.
- Heat a good amount of vegetable oil in a large skillet over medium heat. Once it’s hot, add the fish fillets. Fry for 3-4 minutes on each side, or until golden and crispy. Transfer the cooked fish to a paper towel-lined plate to drain excess oil.
- In a large bowl, mix the shredded cabbage, chopped cilantro, lime juice, mayonnaise, honey, salt, and pepper. Toss until combined and set aside.
- Place a piece of crispy fish in each warm tortilla. Top with a scoop of cilantro lime slaw and add any extra toppings you like.
- Serve the tacos with lime wedges for an extra burst of citrus and enjoy immediately.
How to Serve Crispy Fish Tacos with Cilantro Lime Slaw
Serve the tacos warm with lime wedges on the side. You can offer various toppings such as sliced avocado, diced tomatoes, or Cotija cheese for people to customize their tacos. These tacos are great for lunch or dinner and are sure to be a hit at any gathering.
How to Store Crispy Fish Tacos with Cilantro Lime Slaw
If you have leftovers, store the fried fish and slaw separately. Place the fish in an airtight container in the fridge for up to 2 days. The slaw can also be stored in the fridge for the same amount of time. When ready to eat, reheat the fish in an oven to restore its crispiness and serve again with fresh tortillas.
Tips to Make Crispy Fish Tacos with Cilantro Lime Slaw
- Make sure the oil is hot before frying the fish to ensure it becomes crispy.
- Let the fish rest on paper towels to remove excess oil for a lighter bite.
- Adjust the spices in the flour mixture to suit your taste; add more cayenne for extra heat if desired.
Variation
You can swap the fish for shrimp or chicken if you prefer different proteins. Additionally, try using different types of slaw, such as adding diced mango or radishes for extra flavor and crunch.
FAQs
Can I use frozen fish fillets?
Yes, you can use frozen fish fillets. Just make sure to thaw them completely before using them in the recipe.
Can I make the slaw in advance?
Yes, the slaw can be made a few hours in advance. Just keep it in the fridge until you are ready to serve.
Is this recipe suitable for meal prep?
Yes, you can prepare the fish and slaw ahead of time. Store them separately in the fridge for easy assembly during the week.
Crispy Fish Tacos with Cilantro Lime Slaw
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
These crispy fish tacos are easy to make, packed with flavor, and feature a tangy cilantro lime slaw that makes every bite exciting.
Ingredients
- 1 pound White fish fillets (such as cod or tilapia)
- 1 cup All-purpose flour (for coating the fish)
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Paprika
- 1/4 teaspoon Cayenne pepper (optional)
- To taste Salt and pepper
- 1 cup Buttermilk
- As needed Vegetable oil (for frying)
- 2 cups Shredded cabbage (green or purple)
- 1/4 cup Fresh cilantro (chopped)
- 2 tablespoons Lime juice
- 2 tablespoons Mayonnaise
- 1/2 teaspoon Honey
- To taste Salt and pepper (for slaw)
- 8 small Corn or flour tortillas (warmed)
- As desired Lime wedges (for serving)
- As desired Optional toppings (sliced avocado, diced tomatoes, or Cotija cheese)
Instructions
- In a shallow bowl, mix together the flour, garlic powder, paprika, cayenne pepper, salt, and pepper.
- In another bowl, pour the buttermilk.
- Dip each fish fillet into the buttermilk, letting the excess drip off, and then dredge it in the seasoned flour mixture until well coated.
- Heat a good amount of vegetable oil in a large skillet over medium heat. Once it’s hot, add the fish fillets. Fry for 3-4 minutes on each side, or until golden and crispy. Transfer the cooked fish to a paper towel-lined plate to drain excess oil.
- In a large bowl, mix the shredded cabbage, chopped cilantro, lime juice, mayonnaise, honey, salt, and pepper. Toss until combined and set aside.
- Place a piece of crispy fish in each warm tortilla. Top with a scoop of cilantro lime slaw and add any extra toppings you like.
- Serve the tacos with lime wedges for an extra burst of citrus and enjoy immediately.
Notes
You can swap the fish for shrimp or chicken if you prefer different proteins. Adjust the spices in the flour mixture to suit your taste; add more cayenne for extra heat if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg
Keywords: fish tacos, crispy tacos, cilantro lime slaw, quick dinner, party food