Description
Crispy Fish Tacos with Cilantro Lime Slaw are a delightful fusion of crunchy and zesty flavors that will elevate any taco night. Ready in just 25 minutes, these tacos feature tender, golden-fried fish nestled in soft tortillas and topped with a refreshing cilantro lime slaw.
Ingredients
Scale
- 1 pound white fish fillets (cod or tilapia)
- 1 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- To taste salt and pepper
- 1 cup buttermilk
- As needed vegetable oil (for frying)
- 2 cups shredded cabbage
- 1/4 cup fresh cilantro (chopped)
- 2 tablespoons lime juice
- 2 tablespoons mayonnaise
- 1/2 teaspoon honey
- 8 small corn or flour tortillas
- As desired lime wedges (for serving)
- As desired optional toppings (sliced avocado, diced tomatoes, or Cotija cheese)
Instructions
- In a shallow bowl, mix flour, garlic powder, paprika, cayenne pepper, salt, and pepper. Pour buttermilk into another bowl.
- Coat each fish fillet in buttermilk then dredge in the flour mixture until well-coated.
- Heat vegetable oil in a large skillet over medium heat. Fry coated fish for 3-4 minutes on each side until golden brown and crispy. Drain excess oil on paper towels.
- To prepare the slaw, combine shredded cabbage, chopped cilantro, lime juice, mayonnaise, honey, salt, and pepper in a large bowl; toss until mixed well.
- Assemble tacos by placing crispy fish in warm tortillas and topping with cilantro lime slaw.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (150g)
- Calories: 360
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg