Description
Crispy fish tacos with cilantro lime slaw deliver coastal Mexican flavors in a mouthwatering package. Fresh ingredients and zesty seasonings combine to create a perfect handheld meal packed with crunch and bright, tangy notes you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 pound white fish fillets (such as cod or tilapia)
- 8 small corn or flour tortillas
- 2 cups green cabbage, shredded
- 1 cup red cabbage, shredded
Coating and Seasoning Ingredients:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt to taste
- Black pepper to taste
- 1 cup buttermilk (or milk)
- Vegetable oil for frying
Slaw and Garnish Ingredients:
- 1 cup carrots, shredded
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- Juice of 1 lime
- 1 avocado, sliced
- Lime wedges
- Sliced jalapeños (optional)
Instructions
- Craft the zesty slaw by combining shredded green and red cabbage, carrots, and fresh cilantro in a mixing bowl.
- Prepare a creamy dressing by whisking mayonnaise, sour cream, lime juice, salt, and pepper until smooth and uniform.
- Pour the dressing over the cabbage mixture, tossing thoroughly to ensure even coating. Allow flavors to meld while preparing the fish.
- Create a crispy coating by mixing flour, cornmeal, chili powder, paprika, garlic powder, cumin, salt, and pepper in a shallow dish.
- Pour buttermilk into a separate dish for dipping fish fillets.
- Dunk each fish fillet into buttermilk, ensuring complete coverage, then coat thoroughly in the seasoned flour mixture.
- Heat vegetable oil to 375°F in a large skillet, creating enough depth for frying (about 1/2 inch).
- Carefully place battered fish into hot oil, frying in batches to maintain oil temperature. Cook 3-4 minutes per side until golden and crisp.
- Transfer fried fish to paper towel-lined plate to drain excess oil.
- Warm tortillas in a dry skillet over medium heat for 10-15 seconds per side, or wrap in foil and heat in a 350°F oven for 2-3 minutes.
- Assemble tacos by placing crispy fish on warm tortillas, topping with prepared slaw and sliced avocado.
- Garnish with optional jalapeños and serve immediately with fresh lime wedges for squeezing.
Notes
- Swap fish for plant-based alternatives like tofu or jackfruit to create a vegan version that maintains the crispy texture.
- Use gluten-free flour and cornmeal to make the recipe celiac-friendly without compromising the crunchy coating.
- Control oil absorption by ensuring the oil temperature stays consistent around 350°F, preventing greasy fish and maintaining a perfect crisp.
- Add extra zest by mixing fresh herbs like dill or parsley into the slaw for more complex flavor profiles beyond traditional cilantro.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 570
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 55 mg