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–+ servings
Benjamin

Easy & Flavorful Crispy Fish Tacos with Creamy Cilantro Lime Slaw

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!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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