These crispy fish tacos are packed with flavor and come with a zesty cilantro lime slaw. Perfect for a fun meal, they offer a tasty crunch in every bite!
I love how easy they are to make! Just fry the fish, load them into tortillas, and top with that refreshing slaw. It’s like a party in your mouth! 🎉
Key Ingredients & Substitutions
White Fish: Cod or tilapia works great for tacos due to their mild flavor and firm texture. If you’re looking for a substitute, try haddock or catfish. You can even use shrimp or a good-quality canned fish like tuna in a pinch!
Buttermilk: Buttermilk gives the fish a nice tang and helps the breading stick. If you don’t have any, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes. You can also use yogurt mixed with water.
Cabbage: Green and red cabbage add great crunch and color to the slaw. If you can’t find them, you might use coleslaw mix instead. You can also add in some kale or spinach for different textures and nutrients!
Spices: The chili powder, cumin, and paprika mix gives flavor to the fish. Feel free to adjust according to your spice preference. If you want some heat, you could also add cayenne pepper or use a spicy taco seasoning.
How Can I Fry Fish Perfectly Without It Getting Greasy?
Frying fish can be tricky, but here’s how to get it crispy and not too greasy. The key is the oil temperature and not overcrowding the pan.
- Use enough oil to cover the bottom of the skillet; about 1/2 inch works well.
- Heat the oil to around 350°F (175°C). You can test it by dropping a little flour in; if it sizzles, it’s ready.
- Fry the fish in small batches. This keeps the oil hot and helps the fish cook evenly.
- Drain on paper towels after frying to absorb excess oil.
How to Make 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 cup cornmeal
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 cup buttermilk (or milk)
- Vegetable oil for frying
For the Cilantro Lime Slaw:
- 2 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 cup carrots, shredded
- 1/4 cup fresh cilantro, chopped
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- Juice of 1 lime
- Salt and pepper to taste
For Assembly:
- 8 small corn or flour tortillas
- 1 avocado, sliced
- Lime wedges
- Sliced jalapeños (optional)
How Much Time Will You Need?
This tasty recipe will take about 15 minutes to prepare and another 15-20 minutes to cook, making a total of around 30-35 minutes. You’ll enjoy making these delicious tacos that are perfect for a quick meal!
Step-by-Step Instructions:
1. Prepare the Slaw:
In a big bowl, mix together the green cabbage, red cabbage, shredded carrots, and chopped cilantro. In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, salt, and pepper until smooth. Pour this dressing over the cabbage mixture and give it a good toss until everything is nicely coated. Set it aside to let the flavors blend together while you work on the fish.
2. Prepare the Fish:
Take a shallow dish and mix the flour, cornmeal, chili powder, paprika, garlic powder, cumin, salt, and pepper together. In another dish, pour in the buttermilk. Now, take each fish fillet and dip it into the buttermilk, making sure it’s well-coated, then press it into the flour mixture. This helps the coating stick to the fish.
3. Fry the Fish:
In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. When the oil is hot (you can test it by flicking a drop of water in; it should sizzle), carefully add the coated fish fillets in batches—don’t crowd the pan! Fry each side for about 3-4 minutes, or until they turn golden brown and crispy. Once cooked, place the fish on a plate lined with paper towels to soak up any extra oil.
4. Warm the Tortillas:
While the fish is cooking, you can warm the tortillas. Do this by placing them in a dry skillet over medium heat for a few seconds on each side until they are soft and pliable. Alternatively, you can wrap them in foil and warm them up in the oven—it only takes a few minutes!
5. Assemble the Tacos:
Now it’s time to put everything together! On each tortilla, place a piece of the crispy fish, add a generous scoop of the cilantro lime slaw, top it with slices of avocado, and any extra toppings like jalapeños if you want some heat.
6. Serve:
Serve your delicious tacos right away with lime wedges on the side for squeezing over. Enjoy every crunchy, flavorful bite!
Feel free to experiment and make this recipe your own! Happy cooking!
Can I Use a Different Type of Fish?
Absolutely! While cod and tilapia are great choices, you can use any firm white fish like haddock, grouper, or even catfish. Just be sure the fish is fresh and suitable for frying!
What If I Don’t Have Buttermilk?
No worries! You can easily make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for about 5-10 minutes until it thickens slightly before using it in the recipe.
How Do I Store Leftover Tacos?
For best results, store components separately in airtight containers. The fried fish can last up to 2 days in the fridge, while the slaw stays fresh up to 3 days. When ready to eat, reheat the fish in the oven to retain its crispiness.
Can I Make the Slaw Ahead of Time?
Yes! You can make the cilantro lime slaw a day ahead. Just store it in the fridge in an airtight container. This will allow the flavors to meld even more, making it even tastier when you’re ready to assemble your tacos!
