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Crispy Fish Tacos with Cilantro Lime Slaw

Crispy Fish Tacos with Cilantro Lime Slaw

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  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

These crispy fish tacos are a perfect combination of crunchy, golden-battered fish and a refreshing cilantro lime slaw. With a balance of textures and flavors, this recipe is easy to make and sure to impress! Ideal for weeknight dinners or weekend gatherings.

Ingredients

Scale

  • 1 lb white fish fillets (tilapia, cod, or haddock)

  • 1 cup all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon paprika

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon cayenne pepper (optional)

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 cup cold beer (or sparkling water)

  • Vegetable oil (for frying)

  • 8 small soft corn tortillas

For the Cilantro Lime Slaw:

  • 2 cups shredded green cabbage

  • 1/2 cup shredded purple cabbage (optional)

  • 1/2 cup shredded carrots

  • 1/4 cup fresh cilantro, finely chopped

  • 1/4 cup mayonnaise

  • 1 tablespoon lime juice

  • 1 tablespoon apple cider vinegar

  • 1/2 teaspoon sugar (optional)

  • Salt and pepper to taste

For Garnishing:

  • Lime wedges

  • Fresh cilantro leaves

  • Sliced avocado (optional)

  • Hot sauce (optional)

Instructions

  1. Prepare the Cilantro Lime Slaw

    • In a large bowl, combine shredded green cabbage, purple cabbage, carrots, and chopped cilantro.

    • In a small bowl, whisk together mayonnaise, lime juice, apple cider vinegar, sugar, salt, and pepper.

    • Pour the dressing over the cabbage mixture and toss to combine. Refrigerate while preparing the fish.

  2. Prepare the Fish

    • Pat fish fillets dry and cut them into 2-3 inch pieces. Season lightly with salt and pepper.

    • In a shallow bowl, whisk together flour, baking powder, paprika, garlic powder, cayenne pepper, salt, and black pepper.

    • Gradually add cold beer (or sparkling water), stirring until you have a smooth, slightly thick batter.

  3. Fry the Fish

    • Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.

    • Dip each fish piece into the batter, letting excess drip off, then carefully place in the hot oil.

    • Fry in batches, cooking each piece for 2-3 minutes per side until golden and crispy. Drain on paper towels.

  4. Warm the Tortillas

    • Heat tortillas in a dry skillet or on a grill for 20-30 seconds per side. Alternatively, microwave them wrapped in a damp paper towel for 30 seconds.

  5. Assemble the Tacos

    • Place crispy fish on each tortilla. Top with cilantro lime slaw and preferred garnishes. Serve immediately with lime wedges and hot sauce.

 

Notes

  • To make this gluten-free, use a gluten-free flour blend and ensure corn tortillas are certified gluten-free.

  • For a lighter option, bake the fish at 400°F (200°C) for 10-12 minutes, flipping halfway.

  • Leftovers can be stored separately in airtight containers in the fridge for up to 2 days. Reheat fish in the oven at 350°F (175°C) for best texture.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Mexican

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Find it online: https://liyarecipes.com/crispy-fish-tacos-with-cilantro-lime-slaw/