why make this recipe
Crispy Fish Tacos with Cilantro Lime Slaw are a fun and delicious way to enjoy seafood. They offer a perfect blend of crunchy fish and fresh, flavorful slaw. This recipe is not only easy to make but also perfect for any occasion, whether it’s a family dinner or a weekend gathering with friends. The combination of spices and zesty slaw elevates the dish, making it satisfying for everyone.
how to make Crispy Fish Tacos with Cilantro Lime Slaw
Ingredients:
- 1 pound White fish fillets (Such as cod or tilapia.)
- 1 cup All-purpose flour (For coating the fish.)
- 1/2 teaspoon Garlic powder (For flavor.)
- 1/2 teaspoon Paprika (For flavor and color.)
- 1/4 teaspoon Cayenne pepper (Optional, for heat.)
- To taste Salt and pepper (For seasoning the fish.)
- 1 cup Buttermilk (For dipping the fish.)
- As needed Vegetable oil (For frying.)
- 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 (For a touch of sweetness.)
- To taste Salt and pepper (For seasoning the slaw.)
- 8 small Corn or flour tortillas (Warmed.)
- As desired Lime wedges (For serving.)
- As desired Optional toppings (Sliced avocado, diced tomatoes, or Cotija cheese.)
Directions:
- In a shallow bowl, mix together the flour, garlic powder, paprika, cayenne pepper, salt, and pepper.
- In another bowl, pour the buttermilk.
- Dip each fish fillet into the buttermilk, letting the excess drip off, and then dredge it in the seasoned flour mixture until well coated.
- Heat a good amount of vegetable oil in a large skillet over medium heat. Once it’s hot, add the fish fillets. Fry for 3-4 minutes on each side, or until golden and crispy. Transfer the cooked fish to a paper towel-lined plate to drain excess oil.
- In a large bowl, mix the shredded cabbage, chopped cilantro, lime juice, mayonnaise, honey, salt, and pepper. Toss until combined and set aside.
- Place a piece of crispy fish in each warm tortilla. Top with a scoop of cilantro lime slaw and add any extra toppings you like.
- Serve the tacos with lime wedges for an extra burst of citrus and enjoy immediately.
how to serve Crispy Fish Tacos with Cilantro Lime Slaw
Serve these tasty fish tacos fresh, right after you make them. Add lime wedges on the side for squeezing over the tacos. You can also include extra toppings like sliced avocado or diced tomatoes to make them even more delicious.
how to store Crispy Fish Tacos with Cilantro Lime Slaw
If you have leftovers, store the crispy fish and slaw separately in airtight containers in the fridge. The fish is best eaten within one day to keep its crunch. The slaw can last up to two days in the fridge. Reheat the fish in an oven to retain its crispiness before serving again.
tips to make Crispy Fish Tacos with Cilantro Lime Slaw
- Make sure your oil is hot enough before frying the fish to get a crispy texture.
- Don’t skip the buttermilk; it helps the coating stick better and adds flavor.
- Feel free to adjust the spices in the flour mixture based on your taste preference.
- Prepare the slaw while the fish cooks to save time.
variation
You can try using different types of fish, like salmon or mahi-mahi, for a unique flavor. Additionally, you can make the slaw with different vegetables like carrots or bell peppers for added crunch and color.
FAQs
Can I use a different type of fish?
Yes! Any mild white fish like haddock or even salmon works well for this recipe.
Is it possible to make this recipe ahead of time?
While the fish is best served fresh, you can prepare the slaw a few hours in advance and store it in the fridge until you are ready to serve.
Can I make this recipe gluten-free?
Absolutely! You can swap the all-purpose flour for a gluten-free flour blend to create a gluten-free option for the batter.
Crispy Fish Tacos with Cilantro Lime Slaw
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (with adjustments)
Description
Crispy Fish Tacos with Cilantro Lime Slaw are a fun and delicious seafood dish, perfectly balanced with crunchy fish and fresh, flavorful slaw.
Ingredients
- 1 pound White fish fillets (such as cod or tilapia)
- 1 cup All-purpose flour (for coating the fish)
- 1/2 teaspoon Garlic powder (for flavor)
- 1/2 teaspoon Paprika (for flavor and color)
- 1/4 teaspoon Cayenne pepper (optional, for heat)
- To taste Salt and pepper (for seasoning the fish)
- 1 cup Buttermilk (for dipping the fish)
- As needed Vegetable oil (for frying)
- 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 (for a touch of sweetness)
- To taste Salt and pepper (for seasoning the slaw)
- 8 small Corn or flour tortillas (warmed)
- As desired Lime wedges (for serving)
- As desired Optional toppings (sliced avocado, diced tomatoes, or Cotija cheese)
Instructions
- In a shallow bowl, mix together the flour, garlic powder, paprika, cayenne pepper, salt, and pepper.
- In another bowl, pour the buttermilk.
- Dip each fish fillet into the buttermilk, letting the excess drip off, and dredge it in the seasoned flour mixture until well coated.
- Heat a good amount of vegetable oil in a large skillet over medium heat. Once it’s hot, add the fish fillets. Fry for 3-4 minutes on each side, or until golden and crispy. Transfer the cooked fish to a paper towel-lined plate to drain excess oil.
- In a large bowl, mix the shredded cabbage, chopped cilantro, lime juice, mayonnaise, honey, salt, and pepper. Toss until combined and set aside.
- Place a piece of crispy fish in each warm tortilla. Top with a scoop of cilantro lime slaw and add any extra toppings you like.
- Serve the tacos with lime wedges for an extra burst of citrus and enjoy immediately.
Notes
Serve fresh and pair with lime wedges. Store leftovers separately and reheat fish in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg
Keywords: fish tacos, crispy tacos, seafood recipe, cilantro lime, quick dinner