Description
A delightful recipe for crispy fish tacos served with a refreshing cilantro lime slaw, perfect for busy evenings or casual family gatherings.
Ingredients
- 1 pound white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1 cup buttermilk
- Vegetable oil for frying
- 2 cups shredded cabbage (green or purple)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 2 tablespoons mayonnaise
- 1/2 teaspoon honey
- 8 small corn or flour tortillas, warmed
- Lime wedges for serving
- Optional toppings (sliced avocado, diced tomatoes, or Cotija cheese)
Instructions
- In a shallow bowl, combine flour, garlic powder, paprika, cayenne pepper (if using), salt, and pepper.
- Pour buttermilk into a separate bowl.
- Dip each fish fillet into the buttermilk, allowing excess to drip off.
- Dredge the fish in the seasoned flour mixture until well coated.
- Heat vegetable oil in a large skillet over medium heat.
- Once hot, add the fish fillets and fry for 3-4 minutes on each side, until golden and crispy.
- Transfer the cooked fish to a paper towel-lined plate to drain excess oil.
- In a large bowl, mix together shredded cabbage, cilantro, lime juice, mayonnaise, honey, salt, and pepper. Toss until evenly combined and set aside.
- Place a piece of crispy fish in each warm tortilla. Top with a generous scoop of cilantro lime slaw and add optional toppings as desired.
- Serve the tacos with lime wedges for an extra burst of citrus and enjoy immediately.
Notes
If frying in batches, ensure you allow the oil to return to temperature before adding the next set of fillets. Store any leftovers in an airtight container in the refrigerator.