Description

These Crispy Fried Fish Tacos with Cilantro Lime Slaw bring together golden, crunchy fish fillets, zesty slaw, and warm tortillas for the ultimate taco experience. The lightly seasoned, crispy coating on the fish pairs perfectly with the refreshing, tangy slaw, while a squeeze of fresh lime ties all the flavors together. Serve these tacos for a quick weeknight meal or a fun weekend gathering, and watch them disappear!

Ingredients

Scale

For the Fish:

1 lb white fish fillets (such as cod or tilapia)
1 cup all-purpose flour
½ tsp garlic powder
½ tsp paprika
¼ tsp cayenne pepper (optional for a little heat)
Salt and pepper, to taste
1 cup buttermilk
Vegetable oil for frying

For the Cilantro Lime Slaw:

2 cups shredded cabbage (green or purple)
¼ cup fresh cilantro, chopped
2 tbsp lime juice
2 tbsp mayonnaise
½ tsp honey
Salt and pepper, to taste

For Assembly:

8 small corn or flour tortillas, warmed
Lime wedges, for serving
Optional toppings: sliced avocado, diced tomatoes, or Cotija cheese

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Instructions

Make the Cilantro Lime Slaw: In a bowl, combine shredded cabbage, cilantro, lime juice, mayonnaise, honey, salt, and pepper. Toss well and refrigerate until ready to use.
Prepare the Fish: Pat the fish fillets dry and season with salt and pepper. In a shallow bowl, whisk together flour, garlic powder, paprika, and cayenne. Pour buttermilk into a separate bowl.
Coat and Fry: Heat vegetable oil in a pan over medium-high heat. Dip each fish fillet into the buttermilk, then dredge in the seasoned flour. Fry for 3-4 minutes per side until golden brown and crispy. Remove from oil and place on a paper towel-lined plate.
Assemble the Tacos: Place pieces of crispy fish on warm tortillas. Top with cilantro lime slaw and any desired toppings like avocado, tomatoes, or Cotija cheese.
Serve and Enjoy: Squeeze fresh lime juice over the tacos and serve immediately.

Notes

- If you prefer a lighter option, bake or air-fry the fish instead of frying.
- For extra crunch, double-coat the fish by dipping it in buttermilk and flour twice.
- Store leftovers separately and reheat fried fish in the oven at 375°F (190°C) for best texture.
- Use corn tortillas for a gluten-free version.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: American