Crispy Fish Tacos with Cilantro Lime Slaw are perfect for lunch or dinner. Pair these tender white fish fillets with a crispy coating a fresh Cilantro Lime Slaw in either a soft or fried tortilla. Sprinkle them with a splash of fresh lime and you have the perfect handheld meal.
Ingredients:
For the Fish:
- 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
For the Cilantro Lime Slaw:
- 2 cups shredded cabbage
- 1/4 cup fresh cilantro chopped
- 2 tbsp lime juice
- 2 tbsp mayonnaise
- 1/2 tsp honey
- Salt and pepper to taste
For the Tacos:
- 8 small flour tortillas
- Lime wedges for serving
Instructions:
1. Prepare the Fish:
In a shallow bowl, mix together the flour, garlic powder, paprika, cayenne pepper, salt, and pepper.
Dip the fish fillets in the buttermilk, allowing any excess to drip off, and then dredge the fish in the seasoned flour mixture until well coated.
Heat vegetable oil in a large skillet over medium heat. Fry the fish fillets for 3-4 minutes on each side, or until golden and crispy. Drain on paper towels.
2. Make the Cilantro Lime Slaw:
In a large bowl, combine the shredded cabbage, cilantro, lime juice, mayonnaise, honey, salt, and pepper. Toss until evenly mixed and set aside.
3. Assemble the Tacos:
Warm the tortillas in a dry skillet or microwave.
Place a piece of the crispy fried fish in each tortilla and top with a generous amount of cilantro lime slaw.
4. Serve:
Serve the tacos with lime wedges for an extra burst of citrus.
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4
More Recipe Suggestions:
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Crispy Fish Tacos with Cilantro Lime Slaw
Equipment
Ingredients
For the Fish:
- 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
For the Cilantro Lime Slaw:
- 2 cups shredded cabbage
- 1/4 cup fresh cilantro chopped
- 2 tbsp lime juice
- 2 tbsp mayonnaise
- 1/2 tsp honey
- Salt and pepper to taste
For the Tacos:
- 8 small flour tortillas
- Lime wedges for serving
Instructions
Prepare the Fish:
- In a shallow bowl, mix together the flour, garlic powder, paprika, cayenne pepper, salt, and pepper.
- Dip the fish fillets in the buttermilk, allowing any excess to drip off, and then dredge the fish in the seasoned flour mixture until well coated.
- Heat vegetable oil in a large skillet over medium heat. Fry the fish fillets for 3-4 minutes on each side, or until golden and crispy. Drain 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 until evenly mixed and set aside.
Assemble the Tacos:
- Warm the tortillas in a dry skillet or microwave.
- Place a piece of the crispy fried fish in each tortilla and top with a generous amount of cilantro lime slaw.
Serve:
- Serve the tacos with lime wedges for an extra burst of citrus.
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