Introduction:
Crispy fish tacos are a celebration of textures and flavors, featuring golden, crunchy fish paired with a refreshing cilantro lime slaw. This dish is a perfect balance of savory, tangy, and fresh, making it a favorite for taco lovers everywhere. Whether you’re hosting a casual gathering or simply craving a fun and flavorful meal, these tacos are sure to hit the spot. In this article, we’ll guide you through creating the perfect crispy fish tacos, share tips for achieving that irresistible crunch, and show you how to whip up a vibrant cilantro lime slaw to complement the dish. Get ready to elevate your taco game with this irresistible recipe!
Crispy Fish Tacos with Cilantro Lime Slaw
A flavorful and quick meal with crispy fish fillets topped with a refreshing cilantro lime slaw, perfect for taco night.
Equipment
- large skillet
- Shallow bowl
- measuring cups
- Measuring spoons
- serving platter
- large bowl
Ingredients
Fish
- 1 pound White fish fillets Such as cod or tilapia.
Seasoning
- 1 cup All-purpose flour For coating the fish.
- 1/2 teaspoon Garlic powder For flavor.
- 1/2 teaspoon Paprika For flavor and color.
- 1/4 teaspoon Cayenne pepper Optional, for heat.
- To taste none Salt and pepper For seasoning the fish.
- 1 cup Buttermilk For dipping the fish.
Vegetable oil
- As needed none Vegetable oil For frying.
Cilantro Lime Slaw
- 2 cups Shredded cabbage Green or purple.
- 1/4 cup Fresh cilantro Chopped.
- 2 tablespoons Lime juice For flavor.
- 2 tablespoons Mayonnaise For creaminess.
- 1/2 teaspoon Honey For a touch of sweetness.
- To taste none Salt and pepper For seasoning the slaw.
Assembly
- 8 small Corn or flour tortillas Warmed.
- As desired none Lime wedges For serving.
- As desired none Optional toppings Sliced avocado, diced tomatoes, or Cotija cheese.
Instructions
- In a shallow bowl, combine the flour, garlic powder, paprika, cayenne pepper, salt, and pepper. In a separate bowl, pour the buttermilk.
- Dip each fish fillet into the buttermilk, allowing excess to drip off, then dredge in the seasoned flour mixture until well coated.
- Heat a generous amount of vegetable oil in a large skillet over medium heat. Once hot, add the fish fillets and 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 together the shredded cabbage, chopped cilantro, lime juice, mayonnaise, honey, salt, and pepper. Toss until evenly combined and set aside.
- Place a piece of crispy fish in each warm tortilla. Top with a generous scoop of cilantro lime slaw and add any additional toppings you prefer.
- Serve the tacos with lime wedges for an extra burst of citrus and enjoy immediately.
Notes
For extra flavor, try adding a dash of hot sauce or sliced avocado to the tacos.