Zesty Crispy Fish Tacos With Cilantro Lime Slaw Recipe

Fresh from the kitchen comes a mouthwatering crispy fish tacos with cilantro lime slaw that will transport your taste buds to coastal paradise.

Tender white fish gets coated in a perfectly seasoned crisp breading that crackles with each delightful bite.

The zesty cilantro lime slaw adds a bright, tangy punch that balances the rich, golden-brown fish.

Soft tortillas cradle these flavor-packed delights, creating a meal that’s both satisfying and irresistibly fresh.

Each component works in harmony to deliver a symphony of textures and tastes that dance across your palate.

Weekend dinner or weeknight treat, these tacos promise to become an instant favorite that will have everyone asking for seconds.

Prepare to fall in love with this simple yet spectacular dish that brings restaurant-quality flavor straight to your table.

Crispy Fish Tacos with Cilantro Lime Slaw That Impress

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• Master a Crowd-Pleasing Treat: Perfect for gatherings, parties, or family dessert nights where everyone craves a sweet, nostalgic treat that looks professionally baked.
• Embrace Beginner-Friendly Baking: Simple step-by-step instructions make this recipe accessible for home bakers of all skill levels, with no complicated techniques required.

Key Ingredients for Crispy Fish Tacos with Cilantro Lime Slaw

• Fish Fillets: Fresh white fish that will become crispy and golden when fried.
• Tortillas: Soft corn or flour shells that serve as the base for the tacos.

• Flour: Creates a crispy coating for the fish.
• Garlic Powder, Paprika, Cayenne Pepper: Spices that add depth and heat to the fish coating.
• Salt, Black Pepper: Essential seasonings that enhance the overall flavor.
• Buttermilk: Helps the flour mixture stick to the fish and adds tangy moisture.

• Cabbage, Cilantro: Provides crunch and fresh herb flavor for the slaw.
• Lime Juice: Adds bright, citrusy tang to the slaw.
• Mayonnaise, Honey: Creates a creamy and slightly sweet dressing for the slaw.

• Avocado Slices, Diced Tomatoes, Cotija Cheese: Additional garnishes that add extra flavor and texture.

• Vegetable Oil: Used for frying the fish to achieve a crispy golden exterior.
• Lime Wedges: Provides a fresh citrus squeeze for serving.

How to Prepare Crispy Fish Tacos with Cilantro Lime Slaw

Step 1: Mix Seasoning Powder

Create a delicious seasoning blend by combining flour with garlic powder, paprika, cayenne pepper, salt, and black pepper in a shallow bowl. This magical mixture will give your fish an incredible crispy coating.

Step 2: Prepare Buttermilk Dip

Pour buttermilk into a separate bowl. This tangy liquid will help the seasoning stick perfectly to the fish and make it super tender.

Step 3: Coat Fish Fillets

Dunk each fish fillet into the buttermilk, letting excess liquid drip off. Then roll the fillet in the seasoned flour mixture, ensuring every inch gets a delicious, even coating.

Step 4: Heat Cooking Oil

Warm vegetable oil in a large skillet over medium heat. Make sure the oil is hot enough to create a golden, crispy exterior on the fish.

Step 5: Fry Fish to Perfection

Carefully place fish fillets in the hot oil. Fry for 3-4 minutes on each side until they turn a beautiful golden brown and develop a crunchy exterior.

Step 6: Drain Excess Oil

Transfer the cooked fish to a paper towel-lined plate. This helps remove extra oil and keeps the fish crispy.

Step 7: Whip Up Cilantro Lime Slaw

• Shredded cabbage
• Chopped cilantro
• Lime juice
• Mayonnaise
• Honey
• Salt
• Black pepper

Toss everything together until well combined.

Step 8: Assemble Tasty Tacos

Warm the tortillas and place a crispy fish fillet in each one.

Top generously with the zesty cilantro lime slaw.

Step 9: Add Optional Toppings

• Avocado slices
• Diced tomatoes
• Crumbled Cotija cheese

Step 10: Serve and Enjoy

Plate the tacos with fresh lime wedges on the side.

Squeeze lime over the tacos for an extra citrusy kick and dive into your delicious creation!

Tips for Perfect Crispy Fish Tacos and Slaw

• Use a thermometer to maintain oil at 350-375°F for perfectly crispy, golden-brown fish without burning or sogginess.
• Pat fish fillets dry before dipping in buttermilk to help seasoned flour adhere better and create a crunchier coating.
• Try cod, tilapia, or halibut as alternative fish options that work well with crispy breading technique.
• Wrap tortillas in foil and place in a low-temperature oven to maintain warmth while preparing other components.
• Replace mayonnaise with Greek yogurt for a healthier, tangier cilantro lime slaw with reduced calories.

Flavor Twists to Try with Fish Tacos and Cilantro Slaw

• Gluten-Free Fish Tacos: Replace wheat flour with almond or rice flour for a gluten-free coating, ensuring crispy texture remains intact.
• Baked Version: Skip frying and bake fish fillets on a parchment-lined sheet at 425°F for 12-15 minutes, reducing oil content.
• Vegan Alternative: Swap fish with crispy tofu or tempeh, using plant-based buttermilk and coating with cornmeal for crunch.
• Low-Carb Option: Use lettuce wraps instead of tortillas, maintaining the fresh cilantro lime slaw and crispy protein coating.

What Goes Well with Crispy Fish Tacos and Slaw

• Pair Perfectly Light Mexican Beer: Crisp, refreshing Mexican lagers like Corona or Modelo Especial complement the crispy fish tacos, cutting through the richness with their clean, cold finish.
• Refresh with Citrus Margarita: A classic lime margarita echoes the zesty cilantro lime slaw, bringing bright, tangy notes that enhance the fish's delicate flavor and add a festive touch.
• Enhance with Crisp White Wine: A chilled Sauvignon Blanc or Pinot Grigio offers bright acidity that matches the taco's citrusy slaw, providing a sophisticated pairing that elevates the entire dish.

Best Storage Tips for Crispy Fish Tacos with Slaw

• Store fish and slaw separately in airtight containers for up to 2 days. Keep the crispy fish away from moisture to maintain its crunchiness.
• Wrap individual fish fillets in plastic wrap, then place in freezer bags. Freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
• Warm fish at 375°F for 8-10 minutes on a wire rack to restore crispiness. Avoid microwaving, which can make the fish soggy and rubbery.
• Refresh slaw with a squeeze of fresh lime juice and chopped cilantro before serving to revive its zesty flavor and texture.

FAQs

• What type of fish works best for this recipe?

White fish like cod, tilapia, or halibut are perfect because they’re mild, flaky, and absorb seasonings well. These fish have a light texture that crisps up nicely when fried.

• Can I make the fish coating gluten-free?

Yes, substitute the regular flour with gluten-free flour or cornmeal. The key is maintaining a similar coating consistency that helps create a crispy exterior when frying.

• How do I know when the fish is cooked properly?

The fish should be golden brown on the outside and have an internal temperature of 145°F. It should flake easily with a fork and look opaque throughout.

Crispy Fish Tacos With Cilantro Lime Slaw Recipe

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4.6 from 26 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Irresistible Crispy Fish Tacos with Cilantro Lime Slaw deliver a flavor explosion from Mexican coastal kitchens. Crunchy fish nestles in warm tortillas, crowned with zesty slaw that promises a perfect balance of textures and bright, tangy notes you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Fish and Protein:

• 1 pound (454 grams) white fish fillets (cod or tilapia)

Dry Coating and Seasonings:

• 1 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Salt
• Black pepper

Liquid Ingredients:

• 1 cup buttermilk
• Vegetable oil for frying

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Instructions

1. Craft a seasoned flour blend by mixing flour, garlic powder, paprika, cayenne pepper, salt, and black pepper in a shallow dish.
2. Pour buttermilk into a separate bowl for coating the fish fillets.
3. Dredge each fish fillet in buttermilk, allowing excess to drip off, then thoroughly coat with the seasoned flour mixture.
4. Prepare a large skillet by heating vegetable oil to medium-high temperature (around 350°F).
5. Carefully lower the coated fish fillets into the hot oil, frying for 3-4 minutes per side until achieving a golden-brown, crispy exterior.
6. Remove the fried fish and place on a paper towel-lined plate to absorb excess oil and maintain crispiness.
7. Create the slaw by combining shredded cabbage, fresh cilantro, tangy lime juice, creamy mayonnaise, sweet honey, salt, and pepper in a mixing bowl.
8. Gently toss the slaw ingredients until evenly distributed and flavors are well integrated.
9. Warm the tortillas to enhance their flexibility and flavor.
10. Assemble tacos by placing a crispy fish fillet in each tortilla.
11. Top the fish with a generous portion of the zesty cilantro lime slaw.
12. Enhance the tacos with optional garnishes like creamy avocado slices, fresh diced tomatoes, or crumbled Cotija cheese.
13. Serve immediately with lime wedges to add a bright, citrusy finish to the dish.

Notes

• Optimize fish coating by patting fillets dry before dipping to ensure maximum crispiness and even flour adherence.
• Maintain oil temperature around 350°F for perfectly golden, crispy fish without absorbing excess grease.
• Create gluten-free version by substituting all-purpose flour with cornmeal or gluten-free breadcrumbs for same crunchy texture.
• Swap regular fish with plant-based alternatives like jackfruit or tofu for vegetarian-friendly taco option, using same seasoning technique.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Snacks
• Method: Frying
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 370 kcal
• Sugar: 1 g
• Sodium: 400 mg
• Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 1 g
• Protein: 28 g
• Cholesterol: 60 mg