Name: Crispy Fish Tacos with Cilantro Lime Slaw
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
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)

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

Scale

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