Description
A delightful dish of crispy fish tacos paired with a refreshing cilantro lime slaw, perfect for any occasion.
Ingredients
- 1 pound white fish fillets (such as 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 for frying
- 2 cups shredded cabbage (green or purple)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 2 tablespoons mayonnaise
- 1/2 teaspoon honey
- 8 small corn or flour tortillas, warmed
- Lime wedges for serving
- Optional toppings (sliced avocado, diced tomatoes, or Cotija cheese)
Instructions
- In a shallow bowl, combine flour, garlic powder, paprika, cayenne pepper, salt, and pepper.
- Pour buttermilk into a separate bowl.
- Dip each fish fillet into the buttermilk, allowing excess to drip off.
- Dredge the fish in the seasoned flour mixture until well coated.
- Heat vegetable oil in a large skillet over medium heat.
- Once hot, add the fish fillets and fry for 3-4 minutes on each side, until golden and crispy.
- Transfer the cooked fish to a paper towel-lined plate to drain excess oil.
- In a large bowl, mix together shredded cabbage, cilantro, lime juice, mayonnaise, honey, salt, and pepper. Toss until evenly combined and set aside.
- Place a piece of crispy fish in each warm tortilla. Top with a generous scoop of cilantro lime slaw and add optional toppings as desired.
- Serve the tacos with lime wedges for an extra burst of citrus and enjoy immediately.
Notes
Allow the slaw to sit for a bit to meld flavors. Experiment with optional toppings for added flavor.
