Crispy Fish Tacos with Cilantro Lime Slaw

Why You’ll Love This Recipe

These Crispy Fish Tacos with Cilantro Lime Slaw offer a delightful combination of textures and flavors. The crispy, golden-brown fish pairs perfectly with the tangy, refreshing slaw, creating a satisfying and flavorful meal. Whether you’re hosting a casual dinner or looking for a quick weeknight meal, this recipe is sure to impress.

this Recipe

Ingredients

For the Crispy Fish:

• 1 lb white fish fillets (like cod or tilapia), cut into strips

• 1 cup all-purpose flour

• 1 cup panko breadcrumbs

• 2 eggs, beaten

• 1 tsp garlic powder

• 1 tsp smoked paprika

• Salt and pepper to taste

• Vegetable oil for frying

For the Cilantro Lime Slaw:

• 2 cups shredded green cabbage

• 1 cup shredded purple cabbage

• 1 large carrot, shredded

• ½ cup fresh cilantro, chopped

• Juice of 1 lime

• 2 tbsp mayonnaise

• Salt and pepper to taste

For Serving:

• 8 small corn tortillas

• Fresh lime wedges

• Optional toppings: avocado slices, salsa, jalapeño slices, or hot sauce

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Fish:

   • Season the fish fillets with garlic powder, smoked paprika, salt, and pepper.

   • Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

   • Dredge each fish strip in flour, dip in the beaten egg, and then coat with panko breadcrumbs.

   • In a large skillet, heat a layer of vegetable oil over medium-high heat.

   • Fry the fish in batches, turning occasionally, until golden and crispy (about 3-4 minutes per side).

   • Place the fried fish on a paper towel-lined plate to drain excess oil.

2. Make the Cilantro Lime Slaw:

   • In a large bowl, combine the shredded green and purple cabbage, shredded carrot, and chopped cilantro.

   • In a separate small bowl, whisk together lime juice, mayonnaise, salt, and pepper.

   • Pour the dressing over the cabbage mixture and toss until well combined.

   • Adjust seasoning to taste.

3. Assemble the Tacos:

   • Warm the tortillas in a dry skillet or in the microwave until they are soft and pliable.

   • Place a piece of crispy fish in each tortilla.

   • Top with a generous spoonful of cilantro lime slaw.

   • Add optional toppings like avocado slices, salsa, jalapeño slices, or a drizzle of hot sauce.

   • Serve immediately with lime wedges on the side for extra flavor.

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

Variations

• Baked Fish: For a healthier option, bake the breaded fish at 400°F (200°C) for 12-15 minutes or until golden and crispy.

• Spicy Slaw: Add finely chopped jalapeños or a dash of hot sauce to the slaw for an extra kick.

• Gluten-Free: Use gluten-free flour and breadcrumbs to make the dish gluten-free.

• Vegan Version: Substitute the fish with tofu strips and use a vegan mayonnaise in the slaw.

Storage/Reheating

• Fish: Store leftover crispy fish in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 10-12 minutes to maintain crispiness.

• Slaw: Store the cilantro lime slaw in an airtight container in the refrigerator for up to 3 days.

FAQs

What type of fish is best for tacos?

Mild, white fish like cod, tilapia, or mahi-mahi are ideal due to their flaky texture and subtle flavor.

Can I use frozen fish fillets?

Yes, ensure the fish is fully thawed and patted dry before breading and frying.

How do I keep the fish crispy?

Serve the tacos immediately after assembling to prevent the fish from becoming soggy.

Can I make the slaw ahead of time?

Yes, the slaw can be prepared a day in advance and stored in the refrigerator.

Are these tacos spicy?

The recipe is mildly seasoned. For more heat, add chopped jalapeños or a drizzle of hot sauce.

Can I use corn tortillas instead of flour?

Yes, corn tortillas are a great gluten-free alternative.

How do I prevent the tortillas from tearing?

Warm the tortillas before assembling to make them more pliable and less likely to tear.

Can I use a different type of cabbage?

Yes, napa cabbage or savoy cabbage can be used for a different texture and flavor.

How do I make the slaw creamier?

Increase the amount of mayonnaise or add a tablespoon of sour cream to the dressing.

Can I add other vegetables to the slaw?

Yes, shredded bell peppers, radishes, or green onions can be added for extra crunch and flavor.

Conclusion

These Crispy Fish Tacos with Cilantro Lime Slaw are a delightful and versatile dish that combines crispy fish with a tangy, refreshing slaw. Whether you’re cooking for a family dinner or entertaining guests, this recipe is sure to impress. With easy preparation and the option to customize to your taste, it’s a meal that can be enjoyed by all.