Crispy Fish Tacos with Cilantro Lime Slaw
Crispy Fish Tacos with Cilantro Lime Slaw are a delicious and fun way to enjoy seafood! This recipe features crispy fish fillets wrapped in soft tortillas and topped with a zesty slaw, making it a perfect meal for any occasion, from casual weeknight dinners to weekend gatherings.
Why Make This Recipe
These fish tacos are an excellent choice for many reasons. They are quick to prepare, packed with flavor, and provide a delightful mix of textures. The crispy fish contrasts perfectly with the crunchy slaw, and the lime juice adds a refreshing zing. Plus, they are very customizable, allowing you to add your favorite toppings or sides!
How to Make Crispy Fish Tacos with Cilantro Lime Slaw
Ingredients
- 1 lb white fish fillets (tilapia or cod)
- 1 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- 1 cup buttermilk
- Vegetable oil for frying
- 2 cups shredded cabbage
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 2 tbsp mayonnaise
- 1/2 tsp honey
- 8 small flour tortillas
- Lime wedges for serving
Directions
Prepare the Fish: In a shallow bowl, mix together the flour, garlic powder, paprika, cayenne pepper, salt, and pepper. Dip the fish fillets in the buttermilk, allowing any excess to drip off, and then dredge the fish in the seasoned flour mixture until well coated. Heat vegetable oil in a large skillet over medium heat. Fry the fish fillets for 3-4 minutes on each side, or until golden and crispy. Drain on paper towels.
Make the Cilantro Lime Slaw: In a large bowl, combine the shredded cabbage, cilantro, lime juice, mayonnaise, honey, salt, and pepper. Toss until evenly mixed and set aside.
Assemble the Tacos: Warm the tortillas in a dry skillet or microwave. Place a piece of the crispy fried fish in each tortilla and top with a generous amount of cilantro lime slaw.
Serve: Serve the tacos with lime wedges for an extra burst of citrus.
How to Serve Crispy Fish Tacos with Cilantro Lime Slaw
Serve these fish tacos fresh off the skillet with lime wedges for squeezing over the top. They pair well with sides like rice, beans, or a fresh salad. Feel free to offer extra toppings like sliced radishes, avocado, or hot sauce for those who like a little kick!
How to Store Crispy Fish Tacos
If you have leftovers, you can store the components separately. Keep the fried fish in an airtight container in the fridge for up to 2 days. The cilantro lime slaw can also be covered and stored for another day. Reheat the fish in the oven to maintain its crispiness. However, it’s best to enjoy these tacos fresh!
Tips to Make Crispy Fish Tacos
- Ensure the oil is hot enough before frying to get a crispy finish.
- Don’t overcrowd the skillet when frying the fish; fry in batches if necessary.
- Feel free to adjust the spices in the flour for a customized flavor.
- If you prefer a healthier option, try baking the fish instead of frying it.
Variations
You can easily modify this recipe by using shrimp or other types of fish. For a vegetarian option, consider using crispy tofu or roasted vegetables. You can also switch up the slaw by adding other veggies like carrots or bell peppers.
FAQs
1. Can I use frozen fish for this recipe?
Yes, you can use frozen fish fillets. Just make sure to thaw them completely before cooking.
2. What if I don’t have buttermilk?
You can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.
3. How spicy are these tacos?
The level of spice can be adjusted. The cayenne pepper adds some heat, but feel free to omit it if you prefer milder tacos.
Enjoy your Crispy Fish Tacos with Cilantro Lime Slaw—they’re sure to be a hit with family and friends!
Print
Crispy Fish Tacos with Cilantro Lime Slaw
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
Delicious crispy fish tacos topped with a zesty cilantro lime slaw, perfect for any occasion.
Ingredients
- 1 lb white fish fillets (tilapia or cod)
- 1 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- 1 cup buttermilk
- Vegetable oil for frying
- 2 cups shredded cabbage
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 2 tbsp mayonnaise
- 1/2 tsp honey
- 8 small flour tortillas
- Lime wedges for serving
Instructions
- In a shallow bowl, mix the flour, garlic powder, paprika, cayenne pepper, salt, and pepper. Dip the fish fillets in buttermilk, allowing excess to drip off, then dredge in the seasoned flour mixture.
- Heat vegetable oil in a large skillet over medium heat. Fry fish fillets for 3-4 minutes on each side until golden and crispy. Drain on paper towels.
- Combine shredded cabbage, cilantro, lime juice, mayonnaise, honey, salt, and pepper in a large bowl. Toss until evenly mixed and set aside.
- Warm the tortillas in a skillet or microwave. Place a piece of crispy fish in each tortilla and top with cilantro lime slaw.
- Serve with lime wedges for an extra citrus burst.
Notes
Ensure the oil is hot enough before frying for a crispy finish. Leftovers can be stored separately for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: fish tacos, crispy tacos, cilantro lime slaw, seafood, quick meal, dinner recipe, Mexican cuisine