These crispy fish tacos are fun and tasty! With perfectly fried fish and a zesty cilantro lime slaw, every bite is a burst of flavor. You’ll want these on your dinner table!
I love how crunchy the fish is against the fresh slaw. It’s like a mini fiesta in each taco! 🌮 Plus, they’re quick to make, so they’re perfect for busy nights.
Key Ingredients & Substitutions
White Fish: Cod and tilapia are great for these tacos, thanks to their mild flavor and flaky texture. If you’re looking for alternatives, try snapper, haddock, or even a firm tofu for a vegetarian option.
All-Purpose Flour & Cornmeal: The combination gives a nice crunch to the fish. If you’re gluten-free, almond flour and cornmeal work well, or you might consider chickpea flour for added protein!
Spices: The paprika, garlic powder, and cumin bring warmth and depth to the flavor. Feel free to swap the spices based on what you have—chili powder or even taco seasoning could work well!
Oil for Frying: Vegetable oil is good for frying, but if you prefer healthier options, try using canola oil or avocado oil. They have a high smoke point, making them perfect for frying.
Cabbage: The blend of green and red cabbage in the slaw adds color and crunch. If you don’t have both, just use one kind. For a twist, try shredded Brussels sprouts or kohlrabi.
How Do I Get Crispy Fish Every Time?
Getting that delightful crispy coating on your fish is all about the breading process and frying temperature. Start by ensuring your fish is dry to help the breading stick better. When breading, take your time, letting each piece get evenly coated.
- Heat your oil until it shimmers—this indicates it’s hot enough to fry.
- Don’t crowd the pan; give each fish fillet space to get crispy.
- Fry in batches if necessary, and let cooked fish drain on a paper towel to keep crispiness.
Try not to flip the fish too soon; a good golden crust forms after a few minutes on each side. Trust the process!
How to Make Crispy Fish Tacos With Cilantro Lime Slaw?
Ingredients You’ll Need:
For the Fish Tacos:
- 1 lb white fish fillets (like cod or tilapia)
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp cayenne pepper (optional)
- Salt and pepper, to taste
- 2 eggs
- 1 tbsp milk
- Oil for frying
- 8 small corn tortillas
- 1 avocado, sliced
- 1 jalapeño, sliced (for garnish)
For the Cilantro Lime Slaw:
- 2 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1/2 cup carrots, grated
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tbsp mayonnaise
- 1 tsp honey
- Salt and pepper, to taste
How Much Time Will You Need?
This wonderful recipe takes about 20 minutes to prep and another 15-20 minutes to cook, totaling around 40 minutes. You’ll mix up the slaw quickly, bread the fish, fry it until crispy, and then put your tacos together. It’s easy and so worth it!
Step-by-Step Instructions:
1. Prepare the Cilantro Lime Slaw:
Start by grabbing a large bowl. Combine the shredded green and red cabbage, grated carrots, and chopped cilantro. In a separate small bowl, whisk together the lime juice, mayonnaise, honey, salt, and pepper. Once mixed, pour this dressing over the cabbage mixture and toss it all together. Setting the slaw aside lets the flavors meld beautifully.
2. Prepare the Fish:
Take your fish fillets and pat them dry using paper towels. Sprinkle salt and pepper generously on both sides to season them well.
3. Breading the Fish:
In one bowl, mix together the flour, cornmeal, paprika, garlic powder, cumin, cayenne pepper, salt, and pepper. In another bowl, whisk the eggs and milk together until combined. Dip each fish fillet into the egg mixture first, then coat it in the flour mixture, pressing lightly so it sticks well.
4. Fry the Fish:
Heat up about 1/2 inch of oil in a large skillet over medium-high heat. Once the oil is hot (you can test it by dropping in a small amount of the batter; it should sizzle), carefully place the coated fish fillets in the oil. Fry them for about 3-4 minutes on each side, or until they turn golden brown and crispy. Use a slotted spoon to remove the fish and place them on a plate lined with paper towels to drain any excess oil.
5. Warm the Tortillas:
In another clean skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until they become pliable. This will make them easier to fold without cracking.
6. Assemble the Tacos:
Now it’s time to put everything together! On each warm tortilla, lay down a few pieces of your crispy fish. Add some avocado slices on top and then generously pile on the cilantro lime slaw. For a little kick, garnish with sliced jalapeños if you like!
7. Serve:
Serve your delicious tacos right away with lime wedges on the side for squeezing over the top. Enjoy every bite of your tasty creation!
Can I Use a Different Type of Fish?
Absolutely! While cod and tilapia are great choices, you can also use other mild white fish like halibut, mahi-mahi, or even shrimp. Just make sure the fish is firm enough to hold up during frying. Adjust the cooking time depending on the thickness of the fish to ensure it’s cooked through.
Can I Make the Slaw Ahead of Time?
Yes, the cilantro lime slaw can be made a few hours in advance! Just keep it covered in the refrigerator until you’re ready to serve. This not only saves time but also allows the flavors to develop even further. Just give it a quick toss before adding to your tacos.
How to Store Leftover Fish Tacos?
If you have any leftovers, it’s best to store the components separately. Place the fish in an airtight container and refrigerate for up to 2 days. The slaw can also be stored in a separate container. Warm the fish gently in the oven to retain its crispiness when you’re ready to eat again.
Can I Make This Recipe Gluten-Free?
Yes! Simply use a gluten-free flour blend instead of all-purpose flour and ensure your cornmeal is also gluten-free. You can also skip the breading and season the fish directly with spices before frying for a lighter option!
