Dive into the vibrant flavors of the coast with these Crispy Fish Tacos with Cilantro Lime Slaw! This dish features perfectly battered and fried fish fillets nestled in warm tortillas, topped with a refreshing cilantro lime slaw that adds a zesty crunch. The combination of crispy fish, creamy slaw, and a hint of lime creates a delightful explosion of flavors that will transport your taste buds straight to a sunny beachside taco stand.
These tacos are not only delicious but also incredibly easy to prepare, making them perfect for a quick weeknight dinner, casual gatherings, or even a fun taco night with friends. With minimal ingredients and maximum flavor, you’ll love how quickly this dish comes together. Let’s explore how to make these mouthwatering Crispy Fish Tacos!
Why You’ll Love This Recipe
- Quick and Easy: This recipe can be prepared in under 30 minutes, making it ideal for busy evenings.
- Fresh and Flavorful: The cilantro lime slaw adds a refreshing crunch that perfectly complements the crispy fish.
- Customizable: Feel free to swap out the fish or add your favorite toppings, like avocado or jalapeños.
- Perfect for Any Occasion: Whether it’s a family dinner or a summer BBQ, these tacos are sure to impress.
Ingredients List
To create your delicious Crispy Fish Tacos with Cilantro Lime Slaw, gather the following ingredients:
For the Fish:
- 1 lb white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup buttermilk (or regular milk)
- Vegetable oil for frying
For the Cilantro Lime Slaw:
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tablespoons mayonnaise
- Salt and pepper to taste
For Assembly:
- 8 small corn or flour tortillas
- Optional toppings: avocado slices, lime wedges, hot sauce
For precise measurements, please refer to the recipe card.
Step-by-Step Directions
Step 1: Prepare the Cilantro Lime Slaw
- Mix Slaw Ingredients: In a large bowl, combine shredded cabbage, shredded carrots, and chopped cilantro.
- Dress the Slaw: In a separate small bowl, whisk together lime juice, mayonnaise, salt, and pepper. Pour over the cabbage mixture and toss to combine. Set aside to let the flavors meld.
Step 2: Prepare the Fish
- Season the Fish: Pat the fish fillets dry and season with salt and pepper.
- Set Up Breading Station: In one bowl, place the flour, paprika, and garlic powder. In another bowl, pour the buttermilk.
- Bread the Fish: Dip each fish fillet into the buttermilk, allowing excess to drip off, then coat in the flour mixture, pressing gently to adhere.
Step 3: Fry the Fish
- Heat Oil: In a large skillet, heat about ½ inch of vegetable oil over medium-high heat until hot.
- Fry Fish: Carefully add the breaded fish fillets to the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain excess oil.
Step 4: Assemble the Tacos
- Warm Tortillas: Lightly warm the tortillas in a dry skillet or microwave.
- Fill Tacos: Place a few pieces of crispy fish in each tortilla, top with cilantro lime slaw, and add any optional toppings like avocado or hot sauce.
Variations & Substitutions
- Different Fish Options: Swap out the white fish for shrimp or even grilled fish for a healthier option. If you enjoy shrimp, try our Garlic Butter Shrimp Stir Fry for another delicious seafood dish!
- Vegetarian Version: Use crispy battered tofu or portobello mushrooms as a substitute for fish.
- Add Spice: For a kick, add diced jalapeños to the slaw or drizzle with spicy mayo.
Storage & Reheating Instructions
- Storage: Store leftover fish and slaw separately in airtight containers in the refrigerator for up to 2 days.
- Reheating: Reheat the fish in a hot skillet for a few minutes to retain its crispiness. Avoid microwaving, as it can make the fish soggy.
FAQs
Can I make the slaw ahead of time?
Yes! You can prepare the cilantro lime slaw a few hours in advance. Just keep it refrigerated until ready to serve.
What kind of fish works best for tacos?
White fish like cod, tilapia, or mahi-mahi are excellent choices for crispy fish tacos due to their mild flavor and flaky texture.
Can I use store-bought tortillas?
Absolutely! Store-bought tortillas are a convenient option and can save you time in the kitchen.
What can I serve with these tacos?
These Crispy Fish Tacos pair wonderfully with sides like Mexican Street Corn or a refreshing summer salad.
Conclusion
Enjoy the vibrant flavors of the coast with these Crispy Fish Tacos with Cilantro Lime Slaw! This dish is not only a treat for your taste buds but also a fun way to gather around the table with family and friends. Perfect for any occasion, these tacos are sure to become a new favorite in your home.
We’d love to hear how your Crispy Fish Tacos turn out! Share your thoughts in the comments below, and let us know if you tried any variations. For more delicious recipes and culinary inspiration, visit https://eldralys.com/ and keep exploring the joys of cooking! Enjoy every crunchy bite!
Print
Crispy Fish Tacos with Cilantro Lime Slaw: A Flavorful Coastal Delight
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Dive into the vibrant flavors of the coast with these Crispy Fish Tacos with Cilantro Lime Slaw! Perfectly battered and fried fish fillets are nestled in warm tortillas and topped with a zesty, refreshing slaw. This quick and easy recipe brings bold, fresh taste to your table in under 30 minutes.
Ingredients
- 1 lb white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup buttermilk (or regular milk)
- Vegetable oil for frying
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tablespoons mayonnaise
- Salt and pepper to taste
- 8 small corn or flour tortillas
- Optional toppings: avocado slices, lime wedges, hot sauce
Instructions
- Prepare the Slaw: In a large bowl, combine cabbage, carrots, and cilantro. In a separate bowl, whisk lime juice, mayo, salt, and pepper. Toss with the veggies and set aside.
- Season the Fish: Pat fish dry and season with salt and pepper.
- Bread the Fish: Mix flour, paprika, and garlic powder in one bowl; pour buttermilk in another. Dip fish in buttermilk, then dredge in the flour mixture.
- Fry the Fish: Heat ½ inch of oil in a skillet over medium-high heat. Fry fish 3–4 minutes per side until golden and cooked through. Drain on paper towels.
- Warm the Tortillas: Heat tortillas in a dry skillet or microwave.
- Assemble Tacos: Add crispy fish and slaw to each tortilla. Top with avocado, lime, or hot sauce if desired.
Notes
Swap fish for shrimp, tofu, or portobello for a twist. Store slaw and fish separately to retain crispiness. Serve with Mexican Street Corn or citrus salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 430
- Sugar: 4g
- Sodium: 510mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
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