Pin
Crispy fish tacos with cilantro lime slaw offer the perfect mix of crunchy golden fish and tangy creamy slaw, making taco night feel special but still easy. With a few fresh ingredients and less than thirty minutes, this meal is ideal for a busy weeknight when you want bold flavor without the fuss.
Everything comes together fast and disappears even faster at our table. The first time I tried this, I could not believe how quickly my family cleared their plates. Now crispy fish tacos are my top choice for a quick but festive dinner.
Ingredients
- White fish fillets like cod or tilapia: Mild and flaky fish ensures a tender bite. Look for fresh firm fillets with no fishy odor.
- All-purpose flour: Helps create a crisp coating. Use unbleached for a lighter finish.
- Garlic powder: Deepens flavor. Check for fresh aroma and no clumping.
- Paprika: Offers color and gentle warmth. Spanish paprika adds a smoky touch if you prefer.
- Cayenne pepper: Adds gentle heat if desired. Use just a pinch unless you love things spicy.
- Salt and pepper: Classic seasoning. Opt for kosher salt and freshly cracked black pepper for more flavor.
- Buttermilk: Helps the coating stick. Real cultured buttermilk works best.
- Vegetable oil: Neutral and perfect for crisping fish. Choose high-smoke-point oils like canola or sunflower.
- Shredded cabbage: Either green or purple Cabbage gives great crunch and color.
- Fresh cilantro: Brings brightness. Look for vibrant leaves with no wilting.
- Lime juice: Tangy freshness. Fresh-squeezed lime gives the best zing.
- Mayonnaise: Makes the slaw creamy. Full-fat mayo yields a richer slaw.
- Honey: Rounds out flavors with a hint of sweetness. Local honey is nice if you have it.
- Corn or flour tortillas: Choose your favorite Soft yet sturdy tortillas hold all the fillings.
- Lime wedges: For squeezing over just before eating
- Optional toppings: Sliced avocado diced tomatoes Cotija cheese add richness and freshness
Step-by-Step Instructions
- Prepare the Slaw:
- In a large bowl toss together shredded cabbage chopped cilantro lime juice mayonnaise honey and a pinch of salt and pepper. Stir until the cabbage is evenly coated and the slaw tastes tangy but balanced. Chill while you cook the fish.
- Season and Dredge the Fish:
- Pat the fish fillets dry with paper towels. Cut into strips about one inch wide for easy taco filling. Season both sides well with salt pepper garlic powder paprika and cayenne if using. Set out two shallow bowls one with buttermilk and one with flour. Dip each piece of fish in buttermilk then dredge in flour pressing lightly so the coating sticks.
- Fry the Fish:
- Heat about half an inch of vegetable oil in a large skillet over medium to medium-high heat. When a flick of flour sizzles add the fish without crowding. Fry two to three minutes per side or until the crust is deep golden and the fish is cooked through. Set finished fish on a paper towel-lined plate.
- Warm the Tortillas:
- While fish rests warm the tortillas in a dry skillet or briefly over an open flame until hot and pliable. Wrap them in a clean towel to keep warm.
- Assemble the Tacos:
- Place a few pieces of crispy fish into each tortilla. Top with generous slaw and finish with your choice of toppings like avocado or Cotija. Squeeze over fresh lime juice right before eating.
Pin
Storage Tips
Store any leftover fish and slaw separately in airtight containers. The fish will stay crisp longer if cooled completely before sealing. To reheat place fish in a hot oven or air fryer for a few minutes. The slaw keeps in the fridge for two days but is best fresh.
Ingredient Substitutions
No white fish available Try shrimp or even chicken cutlets for a twist. Greek yogurt can replace mayonnaise in the slaw for a lighter version. For gluten-free tacos use your favorite certified gluten-free flour for coating and corn tortillas.
Serving Suggestions
Pair these tacos with simple black beans or charred corn for a more complete meal. Add a bowl of fresh fruit or a light side salad. For a crowd set up a taco bar with extra toppings so everyone can build their own.
Pin
About Fish Tacos
Fish tacos have roots in Baja California where street vendors have been frying fish and serving it in tortillas for generations. This version brings that coastal spirit to home kitchens using easy grocery store ingredients and a quick frying technique for that classic crunch.
Recipe FAQs
- → Which type of fish works best?
Certain white fish like cod or tilapia are ideal for their mild flavor and flaky texture when fried.
- → Can I make the slaw ahead of time?
Yes, assembling the slaw a few hours in advance allows the flavors to meld, but add the dressing just before serving to keep it crisp.
- → How do I keep the fish crispy?
After frying, place the fish on a wire rack instead of paper towels, which helps prevent sogginess from trapped steam.
- → Are there gluten-free options?
Substitute gluten-free flour and use corn tortillas to accommodate a gluten-free preference.
- → What toppings complement these tacos?
Sliced avocado, diced tomatoes, and Cotija cheese add flavor and texture. Lime wedges are perfect for squeezing over the top.
- → Can I bake the fish instead of frying?
Yes, baking with a light coating of oil in a hot oven produces a crispier result while using less oil.