Description
Delicious crispy fish tacos paired with a tangy cilantro-lime slaw for a perfect meal any night of the week.
Ingredients
Scale
- 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, as needed 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 (optional)
- 8 small Corn or flour tortillas, warmed
- Lime wedges for serving
- Optional toppings: sliced avocado, diced tomatoes, Cotija cheese
Instructions
- In a shallow bowl, whisk together flour, garlic powder, paprika, cayenne, and a pinch of salt and pepper.
- Pour buttermilk into a separate shallow bowl.
- Dip each fish fillet in buttermilk, let excess drip off, then coat in the seasoned flour.
- Heat enough vegetable oil in a large skillet over medium heat until shimmering.
- Fry fish fillets for 3-4 minutes per side until golden and flaky. Transfer to a paper towel-lined plate to drain.
- In a bowl, combine shredded cabbage, chopped cilantro, lime juice, mayonnaise, honey, salt, and pepper. Toss until coated and adjust seasoning.
- Assemble tacos by placing crispy fish in warmed tortillas, topping with cilantro-lime slaw and optional toppings.
- Serve with lime wedges and enjoy immediately.
Notes
Use warm, soft tortillas for easy folding. For a lighter slaw, replace half the mayonnaise with yogurt.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg
Keywords: fish tacos, crispy tacos, cilantro lime slaw, weeknight dinner, Mexican food