Description
Delicious and crispy fish tacos complemented by a fresh cilantro lime slaw, perfect for weeknight dinners or casual gatherings.
Ingredients
- 1 pound white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour (for coating the fish)
- 1/2 teaspoon garlic powder (for flavor)
- 1/2 teaspoon paprika (for flavor and color)
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper (to taste)
- 1 cup buttermilk (for dipping the fish)
- Vegetable oil (for frying)
- 2 cups shredded cabbage (green or purple)
- 1/4 cup fresh cilantro (chopped)
- 2 tablespoons lime juice (for flavor)
- 2 tablespoons mayonnaise (for creaminess)
- 1/2 teaspoon honey (for a touch of sweetness)
- Salt and pepper (to taste)
- 8 small corn or flour tortillas (warmed)
- Lime wedges (for serving)
- Optional toppings (sliced avocado, diced tomatoes, or Cotija cheese)
Instructions
- Start by combining all-purpose flour, garlic powder, paprika, cayenne pepper, salt, and pepper in a shallow bowl.
- Dip each fish fillet into the buttermilk, allowing any excess to drip off before dredging it in the seasoned flour mixture.
- Heat vegetable oil in a large skillet over medium heat.
- Add the fish fillets one at a time and fry for about 3-4 minutes on each side, until golden brown and crispy.
- Transfer the cooked fish to a paper towel-lined plate to drain any excess oil.
- Mix the shredded cabbage, chopped cilantro, lime juice, mayonnaise, honey, salt, and pepper in a large bowl for the slaw.
- Place each crispy fillet into warmed tortillas.
- Top generously with cilantro lime slaw and optional toppings.
- Serve with lime wedges for added zest.
Notes
Consider making the slaw a few hours in advance for better flavor. Serve components separately for a fun taco-making experience.