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Crispy Fish Tacos with Cilantro Lime Slaw

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4.2 from 82 reviews

These Crispy Fish Tacos feature crunchy, seasoned fried fish fillets topped with a fresh, tangy cilantro lime slaw. Quick and simple to prepare, this Mexican-inspired main course makes a flavorful, satisfying meal perfect for taco nights or casual dinners.

Ingredients

Scale

For the Fish:

  • 1 lb white fish fillets (such as cod or tilapia)
  • 1 cup all-purpose flour
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper (optional for a little heat)
  • Salt and pepper, to taste
  • 1 cup buttermilk
  • Vegetable oil for frying

For the Cilantro Lime Slaw:

  • 2 cups shredded cabbage (green or purple)
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp lime juice
  • 2 tbsp mayonnaise
  • 1/2 tsp honey
  • Salt and pepper, to taste

For Assembly:

  • 8 small corn or flour tortillas, warmed
  • Lime wedges, for serving
  • Optional toppings: sliced avocado, diced tomatoes, or Cotija cheese

Instructions

  1. Prepare the Fish: In a shallow bowl, combine the all-purpose flour, garlic powder, paprika, cayenne pepper, salt, and pepper. Pour the buttermilk into a separate bowl. Dip each fish fillet into the buttermilk, allowing excess to drip off, then dredge in the seasoned flour mixture until fully coated.
  2. Cook the Fish: Heat a generous amount of vegetable oil in a large skillet over medium heat. Once hot, add the coated fish fillets and fry for 3-4 minutes on each side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
  3. Make the Cilantro Lime Slaw: In a large bowl, mix together the shredded cabbage, chopped cilantro, lime juice, mayonnaise, honey, salt, and pepper. Toss thoroughly until evenly combined and set aside.
  4. Assemble the Tacos: Place a crispy fish fillet onto each warmed tortilla. Top with a generous scoop of the cilantro lime slaw and add optional toppings such as sliced avocado, diced tomatoes, or Cotija cheese, if desired.
  5. Serve: Serve the tacos immediately with lime wedges on the side for an extra fresh burst of citrus flavor.

Notes

  • For a lighter version, bake the breaded fish at 400°F (200°C) for 10-12 minutes, flipping halfway through until crispy.
  • Alternatively, air fry the breaded fish in a preheated air fryer at 390°F (200°C) for 8-10 minutes, turning halfway to ensure even crispiness.

Find it online: https://yumfoodusa.com/crispy-fish-tacos-with-cilantro-lime-slaw/