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