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Crispy Fish Tacos with Cilantro Lime Slaw

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Delicious crispy fish tacos featuring flaky fish and a bright cilantro lime slaw, perfect for weeknight dinners.

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)
  • Salt and pepper, to taste
  • 1 cup buttermilk
  • Vegetable oil, as needed for frying
  • 2 cups shredded cabbage
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon honey
  • Salt and pepper, to taste for the slaw
  • 8 small corn or flour tortillas, warmed
  • Lime wedges for serving
  • Optional toppings: sliced avocado, diced tomatoes, or crumbled Cotija cheese

Instructions

  1. Prep: Pat fish dry and cut into taco-size pieces if needed. In one bowl, whisk the flour with garlic powder, paprika, cayenne if using, and a pinch of salt and pepper. Pour the buttermilk into another bowl.
  2. Coat: Dip each fillet into the buttermilk, letting excess drip off. Dredge in the seasoned flour until well coated.
  3. Heat: Pour enough vegetable oil into a skillet to cover the bottom. Heat over medium until shimmering.
  4. Fry: Add fish pieces without crowding the pan. Fry 3 to 4 minutes per side until golden and flaky.
  5. Drain: Transfer cooked fillets to a paper towel-lined plate to drain excess oil. Keep warm in a low oven.
  6. Make the slaw: In a large bowl, combine cabbage, cilantro, lime juice, mayonnaise, honey, and a pinch of salt and pepper. Toss to coat.
  7. Warm tortillas: Heat tortillas briefly in a dry skillet or microwave until pliable.
  8. Assemble: Place a piece of fish on each tortilla, top with slaw and any optional toppings. Serve with lime wedges.

Notes

For extra crunch, add panko to the flour mixture. Keep leftovers in separate airtight containers for up to 2 days.

Nutrition

Find it online: https://www.simplefamilydishes.com/crispy-fish-tacos-cilantro-lime-slaw/