Crispy Fish Tacos with Cilantro Lime Slaw
Crispy Fish Tacos with Cilantro Lime Slaw are a vibrant and tantalizing dish perfect for family dinners or gatherings. Enjoy the combination of crispy fish and a refreshing slaw in every bite.
Ingredients
For the Fish
- 1 pound white fish fillets (cod or tilapia) Choose flaky varieties for best results.
- 1 cup all-purpose flour Creates a light and crispy coating.
- 1 teaspoon garlic powder Adds warm, aromatic depth.
- 1 teaspoon smoked paprika Provides a subtle smokiness.
- 1/2 teaspoon cayenne pepper Gives a kick without overpowering.
- to taste salt and pepper Essential seasonings.
- vegetable oil for frying For perfect crispiness.
- 8 small corn tortillas Soft and chewy for filling.
For the Slaw
- 1 cup shredded green cabbage Adds crunch and freshness.
- 1/2 cup chopped fresh cilantro Bright and fragrant.
- 1/4 cup mayonnaise Creamy base for the slaw.
- 1 tablespoon honey Balances the tanginess.
- 2 tablespoons fresh lime juice Adds brightness.
- 1 jalapeño, seeded and minced Adds a spicy kick.
Instructions
Preparation
- Preheat vegetable oil in a large skillet over medium-high heat until it shimmers.
- In a shallow dish, mix all-purpose flour, garlic powder, smoked paprika, cayenne pepper, salt, and pepper.
- Dredge each fish fillet in the flour mixture, ensuring it is fully coated.
Cooking
- Fry the coated fish fillets in the hot oil for 3-4 minutes per side until golden and crispy.
- Drain on paper towels to remove excess oil.
Making the Slaw
- In a large bowl, combine shredded cabbage, chopped cilantro, mayonnaise, honey, lime juice, and minced jalapeño. Toss well until coated.
Assembly
- Warm the corn tortillas until soft.
- Assemble tacos with crispy fish and top with cilantro lime slaw.
- Garnish with more cilantro and jalapeño slices if desired.
- Serve immediately.
Notes
Use a thermometer to monitor the oil temperature. Avoid overcrowding the pan while frying, and consider customizing the slaw by adding favorite veggies.