These crispy fish tacos are packed with flavor and topped with a refreshing cilantro lime slaw. The crunchy fish combined with zesty slaw makes every bite exciting!
When I make these, I can’t help but smile. The slaw is like a party on top of the fish. Plus, they’re great for weeknight dinners or fun gatherings with friends!
Honestly, I love how quick they are to whip up. Just fry the fish, toss together the slaw, and voilà! Perfect for taco Tuesdays or any day you crave something tasty!
Key Ingredients & Substitutions
White Fish: Cod and tilapia are great choices for this recipe since they’re mild-flavored and flaky. If you’re looking for alternatives, you could use haddock, perch, or even shrimp for a nice twist.
All-Purpose Flour & Cornmeal: The flour provides a light base, while cornmeal adds crunch. If you want to go gluten-free, try using a gluten-free all-purpose flour blend and cornmeal. However, be aware that texture might vary a bit.
Spices: The paprika, garlic powder, and cumin give the fish a tasty kick. Feel free to experiment with your favorite seasonings, like cayenne for heat or smoked paprika for a different flavor profile!
Mayonnaise: For the slaw, mayonnaise adds creaminess. If you’re aiming for a lighter option, swap it with Greek yogurt or a vegan mayo for a dairy-free version. This can also boost the protein content!
How Do I Get the Fish Extra Crispy?
Frying can be tricky, but getting that crispy texture is easier if you follow these tips. Start with a hot skillet and ensure your oil is ready to fry the fish without soaking it in oil.
- Heat vegetable oil to about 350°F (175°C). You can test by dropping a piece of batter in; if it sizzles, it’s ready.
- Don’t overcrowd the pan; fry in batches if necessary to keep the temperature steady.
- Let the fish rest on paper towels after frying to absorb excess oil, keeping it crispy!
Crispy Fish Tacos With Cilantro Lime Slaw
Ingredients You’ll Need:
For the Fish:
- 1 lb white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
- 2 eggs, beaten
- Vegetable oil (for frying)
For the Cilantro Lime Slaw:
- 2 cups red cabbage, thinly sliced
- 1 cup green cabbage, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tbsp mayonnaise
- Salt and pepper to taste
For Assembling:
- 8 small corn tortillas
- 1 avocado, sliced
- Lime wedges
- Sliced jalapenos (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes in total. You’ll spend about 15 minutes preparing the ingredients and cooking the fish, and another 15 minutes for mixing the slaw and assembling the tacos. A quick and delicious meal!
Step-by-Step Instructions:
1. Prepare the Fish:
In a mixing bowl, combine the flour, cornmeal, paprika, garlic powder, cumin, salt, and pepper. This mix will coat the fish and give it a lovely flavor. Set up a breading station by dipping the fish fillets into the beaten eggs first, and then coat them well with the flour mixture. Make sure each piece is well covered!
2. Fry the Fish:
Heat some vegetable oil in a skillet over medium heat. You want it hot, but be careful not to burn it! Once the oil is ready, gently add the breaded fish fillets. Fry them for about 3-4 minutes on each side, or until they are golden and crispy. When they’re done, take them out and place them on a paper towel to let any extra oil drip off.
3. Make the Cilantro Lime Slaw:
In a large bowl, combine the red cabbage, green cabbage, chopped cilantro, lime juice, mayonnaise, and a bit of salt and pepper. Mix everything together until it’s well blended. Give it a taste and adjust the seasoning if you’d like—perhaps a little more lime juice or salt!
4. Warm the Tortillas:
To make your corn tortillas nice and soft, heat them in a dry skillet over medium heat for about 30 seconds on each side. You want them warm but not crispy, so keep an eye on them!
5. Assemble the Tacos:
To put your tacos together, take a warm tortilla and place a piece of crispy fish right in the center. Top it with a good scoop of the cilantro lime slaw and add a few slices of avocado. If you like a little heat, throw on some sliced jalapenos!
6. Serve:
Once your tacos are assembled, serve them up with lime wedges on the side. Squeeze fresh lime juice over the tacos for an extra burst of flavor. Enjoy your crispy fish tacos!
Can I Use Frozen Fish for This Recipe?
Yes, you can use frozen fish! Just make sure to thaw it completely in the fridge overnight or in a sealed bag submerged in cold water. Once thawed, pat the fish dry with paper towels to ensure a crispy coating when frying.
What Can I Substitute for Mayonnaise in the Slaw?
If you’d like a lighter alternative, you can substitute Greek yogurt for mayonnaise. It adds a nice creaminess and tang. If you’re looking for a dairy-free option, try using avocado or a vegan mayo substitute! Just mix it well with the other slaw ingredients.
How to Store Leftover Tacos?
Store leftover fish and slaw in separate airtight containers in the fridge for up to 2 days. When you’re ready to eat, reheat the fish in a skillet to maintain its crispiness, and assemble the tacos fresh with the slaw and toppings.
Can I Prepare the Slaw in Advance?
Absolutely! You can prepare the cilantro lime slaw up to a day in advance. Just keep it covered in the refrigerator. This allows the flavors to meld nicely, making it even tastier! Just give it a good stir before serving to redistribute the dressing.
