why make this recipe
Crispy Fish Tacos with Cilantro Lime Slaw are a delicious and satisfying meal. They combine the lightness of fresh fish with the crunch of slaw and the warmth of tortillas. This recipe is perfect for a casual dinner or a fun gathering. It’s easy to make and always a crowd-pleaser. The flavors of the fish and slaw complement each other beautifully, making every bite a delight.
how to make Crispy Fish Tacos with Cilantro Lime Slaw
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 none Salt and pepper (For seasoning the fish.)
- 1 cup Buttermilk (For dipping the fish.)
- As needed none 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 none Salt and pepper (For seasoning the slaw.)
- 8 small Corn or flour tortillas (Warmed.)
- As desired none Lime wedges (For serving.)
- As desired none Optional toppings (Sliced avocado, diced tomatoes, or Cotija cheese.)
Directions :
- In a shallow bowl, mix together the flour, garlic powder, paprika, cayenne pepper, salt, and pepper.
- In a separate bowl, pour the buttermilk.
- Dip each fish fillet into the buttermilk, letting the excess drip off, then coat in the seasoned flour mixture until well covered.
- Heat a generous amount of vegetable oil in a large skillet over medium heat. Once hot, add the fish fillets and 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, combine the shredded cabbage, chopped cilantro, lime juice, mayonnaise, honey, salt, and pepper. Mix until well combined and set aside.
- Place a piece of crispy fish in each warm tortilla. Top with a good scoop of cilantro lime slaw and any additional toppings you like.
- Serve the tacos with lime wedges for an extra burst of citrus and enjoy immediately.
how to serve Crispy Fish Tacos with Cilantro Lime Slaw
Serve these tacos warm with lime wedges on the side. You can also add toppings like sliced avocado, diced tomatoes, or Cotija cheese for extra flavor. They are perfect for gatherings, family dinners, or a quick weeknight meal.
how to store Crispy Fish Tacos with Cilantro Lime Slaw
If you have leftovers, store the fish and slaw separately in airtight containers in the refrigerator. The fish can last up to 2 days while the slaw is best eaten within 1 day for freshness. To reheat the fish, place it in a preheated oven at 350°F (175°C) until warmed through.
tips to make Crispy Fish Tacos with Cilantro Lime Slaw
- Make sure your oil is hot enough before frying to ensure crispy fish.
- Don’t overcrowd the pan when frying; cook in batches if necessary.
- Use fresh ingredients for the slaw for the best flavor.
- Adjust the heat by increasing or decreasing the cayenne pepper according to your preference.
variation (if any)
You can substitute the white fish with shrimp or a different type of fish if you prefer. Additionally, consider adding more vegetables to the slaw or even using a spicy mayo instead of regular mayonnaise for an extra kick.
FAQs
Q1: Can I make the slaw ahead of time?
A1: Yes, you can prepare the slaw a few hours in advance. Just store it in the refrigerator until you are ready to use it.
Q2: What can I serve with the tacos?
A2: These tacos pair well with sides like rice, beans, or a simple salad.
Q3: Can I bake the fish instead of frying it?
A3: Yes, you can bake the fish at 425°F (220°C) for about 10-15 minutes or until cooked through. This is a healthier option!
Crispy Fish Tacos with Cilantro Lime Slaw
Ingredients
For the Fish
- 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 none Salt and pepper (For seasoning the fish)
- 1 cup Buttermilk (For dipping the fish)
- as needed none Vegetable oil (For frying)
For the Slaw
- 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 none Salt and pepper (For seasoning the slaw)
For Serving
- 8 small Corn or flour tortillas (Warmed)
- as desired none Lime wedges (For serving)
- as desired none Optional toppings (Sliced avocado, diced tomatoes, or Cotija cheese)
Instructions
Preparation
- In a shallow bowl, mix together the flour, garlic powder, paprika, cayenne pepper, salt, and pepper.
- In a separate bowl, pour the buttermilk.
- Dip each fish fillet into the buttermilk, letting the excess drip off, then coat in the seasoned flour mixture until well covered.
Cooking
- Heat a generous amount of vegetable oil in a large skillet over medium heat.
- Once hot, add the fish fillets and 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.
Slaw Preparation
- In a large bowl, combine the shredded cabbage, chopped cilantro, lime juice, mayonnaise, honey, salt, and pepper. Mix until well combined and set aside.
Assembly
- Place a piece of crispy fish in each warm tortilla.
- Top with a good scoop of cilantro lime slaw and any additional toppings you like.
- Serve the tacos with lime wedges for an extra burst of citrus and enjoy immediately.
