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
Scale
- 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