Crispy Fish Tacos Cilantro Slaw (Print)
Crispy fish, tangy slaw, and soft tortillas combine for a vibrant, satisfying dish packed with flavor.
# Ingredients:
→ Fish
01 -
450 g white fish fillets (such as cod or tilapia), cut into portions
→ Seasoning
02 -
125 g all-purpose flour
03 -
0.5 teaspoon garlic powder
04 -
0.5 teaspoon paprika
05 -
0.25 teaspoon cayenne pepper (optional)
06 -
salt and pepper, to taste
07 -
240 ml buttermilk
08 -
vegetable oil, as needed (for shallow frying)
→ Cilantro Lime Slaw
09 -
140 g shredded green or purple cabbage
10 -
15 g fresh cilantro, chopped
11 -
30 ml lime juice
12 -
30 g mayonnaise
13 -
2.5 ml honey
14 -
salt and pepper, to taste
→ Assembly
15 -
8 small corn or flour tortillas, warmed
16 -
lime wedges, for serving
17 -
optional toppings: sliced avocado, diced tomatoes, Cotija cheese
# Steps:
01 -
In a large bowl, combine shredded cabbage, chopped cilantro, lime juice, mayonnaise, honey, salt, and pepper. Mix thoroughly until evenly coated, then refrigerate until needed.
02 -
Pat fish fillets dry and season both sides with salt and pepper. In a shallow bowl, whisk flour with garlic powder, paprika, and cayenne pepper. In a separate bowl, pour buttermilk.
03 -
Dip each piece of fish first into the buttermilk, then coat evenly in the flour seasoning mixture. Gently shake off any excess.
04 -
Heat 1-2 cm depth of vegetable oil in a large skillet over medium-high heat. Fry coated fish in batches for 2–3 minutes per side until golden and crispy. Transfer to a platter lined with paper towel.
05 -
Briefly warm tortillas in a dry skillet or directly over a stovetop flame until soft and pliable.
06 -
Place a piece of crispy fish in each tortilla. Top generously with cilantro lime slaw and add desired optional toppings. Serve immediately with lime wedges on the side.
# Notes:
01 -
For extra crunch, keep fish pieces warm on a rack in a low oven until all batches are fried.