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 deliciously crunchy and refreshing dish perfect for any meal, featuring crispy fried fish paired with tangy cilantro lime slaw.
Equipment
- large skillet
- Shallow bowl
- large bowl
- measuring cups
- Measuring spoons
- Tongs
- Paper towels
Ingredients
Fish
- 1 pound White fish fillets Cod or tilapia, cut into pieces.
- 1 cup All-purpose flour For dredging.
- 1/2 teaspoon Garlic powder For seasoning.
- 1/2 teaspoon Paprika For seasoning.
- 1/4 teaspoon Cayenne pepper Optional for heat.
Seasoning
- Salt and pepper to taste Salt and pepper To season the fish and flour mixture.
- 1 cup Buttermilk For dipping.
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 Adds sweetness.
Tortillas
- 8 small Corn or flour tortillas Warmed.
Toppings
- As desired none Sliced avocado Optional.
- As desired none Diced tomatoes Optional.
- As desired none Crumbled cheese Optional.
- As desired none Lime wedges For serving.
Instructions
- In a shallow bowl, combine flour, garlic powder, paprika, cayenne pepper, salt, and pepper. In a separate bowl, pour buttermilk.
- Dip each fish fillet into the buttermilk, letting excess drip off, then dredge in the seasoned flour mixture until well coated.
- Heat vegetable oil in a large skillet over medium heat. Once hot, add the fish fillets and fry for 3-4 minutes on each side until golden and crispy.
- Transfer the cooked fish to a paper towel-lined plate to drain excess oil.
- In a large bowl, mix together shredded cabbage, chopped cilantro, lime juice, mayonnaise, honey, salt, and pepper. Toss until evenly combined.
- Warm the tortillas and assemble the tacos by placing a piece of crispy fish in each tortilla, topping with cilantro lime slaw and optional toppings.
- Serve immediately with lime wedges.
Notes
Feel free to customize the toppings with your favorite ingredients like avocado, tomatoes, or cheese.