Description
Learn how to make delicious Easy Fish Tacos with Cilantro Lime Slaw! This recipe is perfect for a quick and flavorful meal. Try it today!
Ingredients
- 2 lbs. (900 g) firm white fish such as cod, Mahi Mahi, haddock, or walleye
- 1 cup (240 ml) gluten-free flour blend or all-purpose flour if not gluten-free
- 2 tsp. (10 ml) cumin
- 2 tsp. (10 ml) chili powder
- 1 tsp. (5 ml) garlic powder
- 1 tsp. (5 ml) onion powder
- 1 teaspoon (5 ml) kosher salt, divided
- 1/2 teaspoon (3 ml) pepper, divided
- 4 Tbsp. (60 ml) vegetable oil such as safflower, avocado, canola, or peanut
- 3/4 cup (180 ml) sour cream
- 1/4 cup (60 ml) mayo
- 2 cloves garlic
- 1-2 jalapeno peppers, remove seeds and membranes
- 1-2 limes, juicy only
- 1/2 tsp (3 ml). sugar, honey, or agave syrup work as well
- 1 cup (240 ml) fresh cilantro
- 1/4 teaspoon (1 ml) salt, adjust to taste
- 1/4 tsp (1 ml). pepper, adjust to taste
- 8 cups (680 g) shredded cabbage or 1 bag shredded coleslaw mix
- 1 package corn tortillas, can use flour tortillas if not gluten-free
- Toppings such as avocado, tomatoes, peppers, guacamole, salsa, or hot sauce, optional
Instructions
- Slice the fish fillets into pieces no thicker than an inch and approximately the size of a tortilla, around 3-4 inches long.
- Use a paper towel to dry the fish fillets thoroughly, ensuring they are not too moist to prevent steaming and maintain a flaky texture. Check for and remove any bones if using freshly caught fish.
- In a small bowl, blend the gluten-free flour (or all-purpose flour if gluten isn’t a concern) with cumin, chili powder, garlic powder, onion powder, and half of the kosher salt and pepper. Mix until everything is well combined.
- Arrange the fish fillets on a large dish or bowl and sprinkle some of the seasoned flour mixture over them. Turn each fillet several times to ensure they are evenly coated with the mixture. Shake off any extra flour and continue until all fillets are coated.
- Warm the skillet over medium-high heat and pour in 2 tablespoons of oil. Ensure the oil is sufficiently hot before placing the fish in the skillet, as it should sizzle upon contact.
- Cook the fish for 4-5 minutes on the first side without disturbing them much to maintain the coating. Once the underside is golden brown, flip and cook the other side for another 4-5 minutes.
- After both sides are golden brown, remove the fish from the skillet and place them on a plate or paper towel. Generously sprinkle with kosher salt.
- Continue with the remaining fish, adding more oil to the skillet as needed to prevent sticking. Repeat this process until all the fish is done.
- In a food processor or blender, combine the sour cream, mayo, garlic cloves, seeded jalapenos, fresh lime juice, remaining kosher salt and pepper, and fresh cilantro. Blend until the dressing is smooth.
- Finely chop the fresh cabbage and place it in a large bowl, or use pre-shredded cabbage for convenience.
- Drizzle the dressing over the cabbage and mix until everything is well incorporated. You can prepare the coleslaw a few hours or a day in advance and keep it chilled until serving, or make it right before eating.
- To present: Place the fried fish on warm corn tortillas and top with a generous serving of the spicy coleslaw. Add any extra toppings you like, if desired.
Notes
- Ensure the fish fillets are thoroughly dried before coating them with the seasoned flour for a crispy finish.
- Adjust the amount of jalapeno peppers in the dressing to control the spiciness level to your liking.
- Try using honey or agave syrup instead of sugar in the coleslaw dressing for a sweeter taste.
