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Crispy Fish Tacos with Cilantro Lime Sauce

Crispy Fish Tacos with Cilantro Lime Sauce

Delicious crispy fish tacos topped with a creamy cilantro lime sauce, perfect for a quick weeknight dinner or a fun gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 tacos
Course: Main Course
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Fish Ingredients
  • 1 pound White fish fillets (cod or tilapia) Mild flavor and cooks quickly.
  • 1 cup All-purpose flour For dredging the fish.
  • 1 teaspoon Paprika Adds depth to the flavor.
  • 1 teaspoon Garlic powder Enhances the overall flavor.
  • 1 teaspoon Cumin Adds warmth and spice.
  • 1 cup Buttermilk Tenderizes the fish and helps the breading stick.
  • 1 cup Panko breadcrumbs For extra crunch.
  • Vegetable oil For frying the fish.
Taco Ingredients
  • 8 small Corn tortillas For serving the tacos.
  • 2 cups Shredded cabbage For crunch and freshness.
  • 1 cup Sliced radishes For a fresh bite.
  • Fresh cilantro leaves For garnish.
  • Lime wedges For serving.
Cilantro Lime Sauce Ingredients
  • 1/2 cup Sour cream Base for the sauce.
  • 1/4 cup Mayonnaise Adds creaminess.
  • 2 tablespoons Lime juice For acidity and flavor.
  • 1 teaspoon Lime zest Enhances the lime flavor.
  • 1/4 cup Chopped cilantro For the sauce.

Equipment

  • skillet
  • mixing bowls
  • Paper towels
  • Tongs
  • whisk

Method
 

  1. Pat the fish fillets dry with paper towels and season both sides with salt and pepper.
  2. Set up three bowls: one with flour mixed with paprika, garlic powder, cumin, salt, and pepper; one with buttermilk; and one with panko breadcrumbs.
  3. Dip each fish fillet first in the flour mixture, then in the buttermilk, and finally in the panko breadcrumbs.
  4. Heat vegetable oil in a skillet over medium-high heat. Fry the breaded fish until golden brown and crispy, about 3-4 minutes per side.
  5. While the fish is frying, prepare the cilantro lime sauce by mixing sour cream, mayonnaise, lime juice, lime zest, and chopped cilantro in a bowl. Season with salt and pepper to taste.
  6. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
  7. Assemble the tacos by placing crispy fish on each tortilla, topping with shredded cabbage, sliced radishes, and drizzling with cilantro lime sauce.
  8. Garnish with fresh cilantro leaves and serve with lime wedges on the side.

Notes

Feel free to customize your tacos with additional toppings like diced tomatoes, avocado, or spicy mayo.