Crispy Fish Tacos with Cilantro Lime Slaw Recipe
These Crispy Fish Tacos with Cilantro Lime Slaw are a flavorful and easy-to-make meal featuring lightly battered and fried white fish fillets, topped with a refreshing slaw made from shredded cabbage, fresh cilantro, and a tangy lime mayonnaise dressing. Perfect for a quick lunch or casual dinner, these tacos combine crunchy textures with zesty flavors for a deliciously satisfying bite.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 tacos 1x
- Category: Stovetop
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
Fish and Coating
- 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
Cilantro Lime Slaw
- 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
Assembly
- 8 small corn or flour tortillas, warmed
- Lime wedges, for serving
- Optional toppings: sliced avocado, diced tomatoes, or Cotija cheese
Instructions
- Prepare the Fish: In a shallow dish, combine the all-purpose flour, garlic powder, paprika, cayenne pepper, salt, and pepper. Pour the buttermilk into a separate bowl. Dip each white fish fillet into the buttermilk, allowing any excess to drip off, then dredge the fillet in the seasoned flour mixture until completely coated.
- Cook the Fish: Heat enough vegetable oil in a large skillet over medium-high heat for frying. Once hot, carefully place the coated fish fillets in the oil, frying each side for about 3-4 minutes or until golden brown and crispy. Remove the fish and place on a paper towel-lined plate to drain excess oil.
- Make the Cilantro Lime Slaw: In a medium bowl, combine shredded cabbage, chopped cilantro, lime juice, mayonnaise, honey, salt, and pepper. Toss everything together until the cabbage is evenly coated with the dressing.
- Assemble the Tacos: Warm the tortillas until pliable. Place a crispy fish fillet onto each tortilla, then top with a generous spoonful of the cilantro lime slaw. Add any optional toppings such as sliced avocado, diced tomatoes, or Cotija cheese, if desired.
- Serve: Serve the tacos immediately with lime wedges on the side for extra zing. Enjoy these deliciously crunchy and tangy fish tacos as a perfect casual meal.
Notes
- For a spicier version, increase the cayenne pepper amount or add hot sauce to the slaw dressing.
- Use corn tortillas for a gluten-free option, but ensure that the flour used for coating the fish is also gluten-free if needed.
- Make sure the oil is hot enough before frying to get a crispy crust and prevent soggy fish.
- Leftover slaw can be stored in the refrigerator for up to 2 days but is best fresh.
- You can substitute mayonnaise with Greek yogurt for a lighter slaw dressing.
Keywords: Fish Tacos, Crispy Fish, Cilantro Lime Slaw, Fried Fish, Mexican Tacos, Easy Taco Recipe, Summer Tacos
