Crispy Fish Tacos with Cilantro Lime Slaw
Crispy Fish Tacos with Cilantro Lime Slaw are a delightful dish that brings the taste of the coast right to your kitchen. These tacos are packed with flavor and texture, making them a perfect meal for any occasion. The crispy fried fish paired with the fresh, zesty slaw creates a satisfying and enjoyable bite.
Why Make This Recipe
This recipe is a great choice because it is quick, easy, and delicious. It’s perfect for a family dinner, a gathering with friends, or even a fun weekend meal. The combination of crispy fish and refreshing slaw not only looks appealing but tastes amazing! Plus, you can customize it with your favorite toppings.
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 the flour, garlic powder, paprika, cayenne pepper, salt, and pepper. Dip the fish fillets in the buttermilk, letting the excess drip off. Coat the fish in the seasoned flour mixture well. Heat vegetable oil in a large skillet over medium heat. Fry the fish fillets for 3-4 minutes on each side, or until they are golden and crispy. Drain them 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 everything until mixed well and set aside.
Assemble the Tacos: Warm the tortillas in a dry skillet or in the microwave. Place a piece of crispy fried fish in each tortilla and top with a good amount of the cilantro lime slaw.
Serve: Serve the tacos with lime wedges on the side for an extra burst of citrus.
How to Serve Crispy Fish Tacos with Cilantro Lime Slaw
Serve these tacos with lime wedges for squeezing over the top. You can also add extra toppings like sliced jalapeños or avocado for added flavor. For a side, consider serving with chips and salsa or a light salad.
How to Store Crispy Fish Tacos with Cilantro Lime Slaw
If you have leftovers, store the fried fish and slaw separately in airtight containers. Keep the fish in the refrigerator for up to 2 days. Reheat the fish in the oven for the best crispiness when you are ready to enjoy them again. Don’t store the assembled tacos, as they will get soggy.
Tips to Make Crispy Fish Tacos with Cilantro Lime Slaw
- For extra crunch, double coat the fish by dipping it in buttermilk and flour mixture twice.
- Make sure the oil is hot enough before frying the fish to get that perfect crispy exterior.
- Use fresh lime juice for the slaw to enhance the flavor.
Variation
You can easily switch up this recipe by using different kinds of fish or adding more toppings like diced tomatoes or avocado. If you prefer a spicier kick, add more cayenne pepper or use a spicy mayo instead of regular mayonnaise.
FAQs
1. Can I use frozen fish for this recipe?
Yes, you can use frozen fish. Just be sure to thaw it completely before cooking.
2. Can I make the slaw in advance?
Yes, you can prepare the slaw a few hours in advance and keep it in the fridge until you’re ready to use it.
3. What other types of fish work well for tacos?
Besides tilapia and cod, you can also try salmon or mahi-mahi for delicious flavor and texture in tacos.
Enjoy making these Crispy Fish Tacos with Cilantro Lime Slaw, and savor every bite of this wonderfully fresh dish!
Print
Crispy Fish Tacos with Cilantro Lime Slaw
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
Delicious crispy fish tacos paired with refreshing 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
- Prepare the Fish: In a shallow bowl, mix the flour, garlic powder, paprika, cayenne pepper, salt, and pepper. Dip the fish fillets in the buttermilk, letting the excess drip off. Coat the fish in the seasoned flour mixture well. Heat vegetable oil in a large skillet over medium heat. Fry the fish fillets for 3-4 minutes on each side, or until they are golden and crispy. Drain them 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 everything until mixed well and set aside.
- Assemble the Tacos: Warm the tortillas in a dry skillet or in the microwave. Place a piece of crispy fried fish in each tortilla and top with a good amount of the cilantro lime slaw.
- Serve: Serve the tacos with lime wedges on the side for an extra burst of citrus.
Notes
For extra crunch, double coat the fish. Use fresh lime juice for the slaw to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: fish tacos, crispy fish, cilantro lime slaw, easy dinner, Mexican cuisine