Description
Crispy fish tacos merge Mexican coastal flavors with zesty cilantro lime slaw for a mouthwatering meal. Crunchy golden fish nestles in warm tortillas, inviting you to savor each perfect bite of this fresh, flavor-packed dish.
Ingredients
Scale
Main Ingredients:
- 1 pound (1 lb) white fish fillets (tilapia or cod)
- 8 small flour tortillas
- 2 cups shredded cabbage
Main Protein and Base Ingredients:
Coating and Seasoning:
- 1 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt to taste
- Pepper to taste
Slaw and Sauce Ingredients:
- 1 cup buttermilk
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro (chopped)
- 2 tablespoons mayonnaise
- 1/2 teaspoon honey
- Vegetable oil for frying
- Lime wedges for serving
Instructions
- Prepare a seasoned flour coating by blending garlic powder, paprika, cayenne, salt, and pepper in a shallow dish.
- Dunk fish fillets into buttermilk, allowing excess to drip off, then thoroughly coat with seasoned flour mixture.
- Heat vegetable oil in a large skillet at medium temperature, around 350°F.
- Carefully fry fish fillets for 3-4 minutes per side until achieving a golden, crisp exterior. Transfer to paper towels to absorb excess oil.
- Create slaw by whisking mayonnaise, lime juice, and honey, then thoroughly tossing with shredded cabbage and fresh cilantro.
- Warm tortillas in a dry skillet for 15-20 seconds on each side until slightly pliable.
- Assemble tacos by placing crispy fish in center of each tortilla, topping generously with cilantro lime slaw.
- Garnish with fresh lime wedges to enhance citrus notes and provide optional additional tanginess.
Notes
- Select firm white fish like cod, halibut, or tilapia for consistent crispy texture and easy cooking.
- Ensure oil is at the right temperature (around 350°F) to prevent soggy fish and achieve golden-brown crispiness.
- Pat fish dry before coating to help flour mixture adhere better and create a crunchier exterior.
- Make the slaw ahead of time to let flavors meld and develop a more vibrant taste profile.
- For gluten-free option, swap wheat flour with cornmeal or gluten-free flour blend for equally crunchy coating.
- Adjust spice levels by increasing or decreasing cayenne pepper to suit personal heat preferences.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 65 mg