Description
Crispy fish tacos topped with vibrant cilantro lime slaw deliver a taste of nostalgia and joy, perfect for busy weeknights or casual gatherings.
Ingredients
- 1 pound white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour (for coating the fish)
- 1/2 teaspoon garlic powder (for flavor)
- 1/2 teaspoon paprika (for flavor and color)
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper (to taste)
- 1 cup buttermilk (for dipping the fish)
- Vegetable oil (for frying)
- 2 cups shredded cabbage (green or purple)
- 1/4 cup fresh cilantro (chopped)
- 2 tablespoons lime juice (for flavor)
- 2 tablespoons mayonnaise (for creaminess)
- 1/2 teaspoon honey (for a touch of sweetness)
- 8 small corn or flour tortillas (warmed)
- Lime wedges (for serving)
- Optional toppings (sliced avocado, diced tomatoes, or Cotija cheese)
Instructions
- Start by combining the flour, garlic powder, paprika, cayenne pepper, salt, and pepper in a shallow bowl.
- Pour the buttermilk into another bowl.
- Dip each fish fillet into the buttermilk, allowing any excess to drip off, then dredge it in the seasoned flour mixture.
- Heat a generous amount of vegetable oil in a large skillet over medium heat.
- Add the fish fillets one at a time when the oil is hot.
- Fry each piece for about 3-4 minutes on each side until they are golden brown and crispy.
- Transfer the cooked fish to a paper towel-lined plate to drain excess oil.
- Mix the shredded cabbage, chopped cilantro, lime juice, mayonnaise, honey, salt, and pepper in a large bowl for the slaw.
- Toss until evenly combined and set aside.
- Place each crispy fillet inside warmed tortillas and top with a generous scoop of the cilantro lime slaw.
- Serve with lime wedges and any optional toppings you desire.
Notes
Allow the coated fish to rest for a few minutes before frying for extra crispiness.
