Description
Delicious crispy fish tacos topped with a zesty cilantro lime slaw, perfect for any occasion.
Ingredients
Scale
- 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