Crispy Fish Tacos with Cilantro Lime Slaw
Crispy Fish Tacos with Cilantro Lime Slaw combine crunchy fish with a refreshing zesty slaw layered in soft tortillas, perfect for a family dinner or gatherings.
Ingredients
For the Fish
- 1 pound white fish fillets (such as cod or tilapia) Offers a mild, flaky foundation.
- 1 cup all-purpose flour For coating.
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper Adjust for desired spice level.
- salt and pepper to taste
- 8 small corn tortillas To hold the fish and slaw.
- vegetable oil For frying, heated until shimmering.
For the Cilantro Lime Slaw
- 1 cup shredded green cabbage
- 1/2 cup chopped fresh cilantro
- 1/4 cup mayonnaise
- 1 tablespoon honey For a touch of sweetness.
- 2 tablespoons fresh lime juice
- 1 small jalapeño (finely minced) Adjust for desired heat.
Instructions
Preparation
- Preheat vegetable oil in a large skillet over medium-high heat until it shimmers.
- In a shallow dish, mix the flour, garlic powder, smoked paprika, cayenne pepper, salt, and pepper.
- Dredge each fish fillet in the flour mixture, ensuring a full coating.
Cooking
- Gently fry the coated fish in the hot oil for 3–4 minutes per side or until golden and crispy.
- Transfer the fried fish to a plate lined with paper towels to drain excess oil.
Slaw Preparation
- In a bowl, combine shredded cabbage, chopped cilantro, mayonnaise, honey, fresh lime juice, and minced jalapeño. Toss until well-coated.
Assembling the Tacos
- Warm the corn tortillas in a skillet or microwave.
- Place pieces of fried fish onto each tortilla and top with the cilantro lime slaw.
- Garnish with extra cilantro and jalapeño slices if desired.
Serving
- Enjoy your tacos immediately.
Notes
For a healthier alternative, consider baking the fish instead of frying. Also, marinating fish in lime juice and spices adds additional flavor.