Name: Crispy Fish Tacos with Cilantro Lime Slaw Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 lb white fish fillets (such as cod or tilapia); 1 cup all-purpose flour; 1/2 tsp garlic powder; 1/2 tsp paprika; 1/4 tsp cayenne pepper (optional for a little heat); Salt and pepper, to taste; 1 cup buttermilk; Vegetable oil for frying; 2 cups shredded cabbage (green or purple); 1/4 cup fresh cilantro, chopped; 2 tbsp lime juice; 2 tbsp mayonnaise; 1/2 tsp honey; Salt and pepper, to taste; 8 small corn or flour tortillas, warmed; Lime wedges, for serving; Optional toppings: sliced avocado, diced tomatoes, or Cotija cheese

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Introduction

These crispy fish tacos with cilantro lime slaw are a fresh and flavorful meal perfect for any day of the week. The crunchy, seasoned fish pairs beautifully with a zesty slaw, all wrapped in warm tortillas for a satisfying bite every time.

Four soft white tortillas each hold a thick, golden-brown fried fish fillet with a crispy texture, topped with a mix of shredded purple and white cabbage, thin orange carrot strips, and fresh green cilantro leaves. A creamy light green sauce is drizzled over the vegetables. The tacos are placed in a black tray, garnished with two lime halves and scattered fresh herbs, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb white fish fillets (such as cod or tilapia)
1 cup all-purpose flour
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp cayenne pepper (optional for a little heat)
Salt and pepper, to taste
1 cup buttermilk
Vegetable oil for frying
2 cups shredded cabbage (green or purple)
1/4 cup fresh cilantro, chopped
2 tbsp lime juice
2 tbsp mayonnaise
1/2 tsp honey
Salt and pepper, to taste
8 small corn or flour tortillas, warmed
Lime wedges, for serving
Optional toppings: sliced avocado, diced tomatoes, or Cotija cheese

Instructions

Step 1: In a shallow bowl, combine the flour, garlic powder, paprika, cayenne pepper (if using), salt, and pepper.
Step 2: Pour the buttermilk into a separate bowl. Dip each fish fillet into the buttermilk, allowing excess to drip off, then dredge in the seasoned flour mixture until well coated.
Step 3: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once hot, carefully fry the coated fish fillets until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Step 4: While the fish is cooking, prepare the cilantro lime slaw by combining shredded cabbage, chopped cilantro, lime juice, mayonnaise, honey, salt, and pepper in a bowl. Toss well to combine.
Step 5: Warm the tortillas in a dry skillet or microwave just before serving.
Step 6: To assemble, place a piece of crispy fish on each tortilla, top with a generous spoonful of cilantro lime slaw, and add any optional toppings like avocado, diced tomatoes, or Cotija cheese.
Step 7: Serve immediately with lime wedges on the side for squeezing over the tacos.

Tips & Variations

For extra crunch, double-dip the fish in buttermilk and flour before frying.
Swap the white fish for shrimp or firm tofu for a different protein option.
Use Greek yogurt instead of mayonnaise in the slaw for a tangier flavor and lighter texture.
Adding a pinch of chili powder to the slaw dressing can add a nice smoky depth.

Storage

Store leftover fish and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in a skillet or oven to maintain crispiness. Assemble tacos just before serving to avoid sogginess.

How to Serve

Three fish tacos are arranged in a row on a white plate, each made with a soft, light beige tortilla slightly charred with brown spots. The bottom layer in each taco is a golden-brown crispy piece of fish with a flaky white inside visible. On top of the fish is a colorful layer of cabbage slaw with thin purple and green cabbage strips mixed with orange carrot shreds. The slaw is dressed with a creamy, light green sauce and sprinkled with fresh green cilantro leaves. Two lime halves rest on the white marbled surface beside the plate. The overall look is fresh, colorful, and inviting, shot closely to show texture and detail. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the fish instead of frying it?

Yes, you can bake the fish at 400°F (200°C) for about 12-15 minutes, flipping halfway through, until crispy and cooked through. It’s a healthier alternative but may be less crunchy than frying.

What type of fish works best for these tacos?

Firm, mild white fish like cod, tilapia, haddock, or mahi-mahi work best because they hold up well during frying and have a clean flavor that pairs nicely with the slaw.