Name: Crispy Fish Tacos with Cilantro Lime Slaw
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
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)

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

Scale

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