Crispy Fish Tacos
Enjoy a taste of the beach with these crispy fish tacos topped with refreshing cilantro lime slaw, perfect for quick dinners or impressing guests.
Ingredients
For the Fish
- 1 tablespoon Chili powder Adds heat and depth of flavor
- 1 teaspoon Cumin Provides an earthy undertone
- 1 teaspoon Garlic powder Enhances savory qualities
- 2 tablespoons Lime juice Tenderizes fish and adds acidity
- 4 fillets White, flaky fish (cod, tilapia, or swai) Choose based on personal preference
For the Cilantro Lime Slaw
- 0.5 head Green cabbage, shredded Base of the slaw
- 1 bunch Fresh cilantro leaves, chopped For freshness
- 1 whole Jalapeño, thinly sliced Adjust for desired heat
- 2 tablespoons Lime juice Key for flavor
- to taste Salt and pepper Adjust to personal preference
For Assembly
- 4 pieces Tortillas Warm for best results
- 1 lime Lime, cut into wedges For serving
- to taste Hot sauce Optional, for extra kick
Instructions
Preparation
- Marinate the fish with chili powder, cumin, garlic powder, and lime juice. Let it sit for 15 to 30 minutes.
Make the Cilantro Lime Slaw
- In a large bowl, mix shredded cabbage, chopped cilantro, and sliced jalapeño.
- Squeeze lime juice over the mix and add salt and pepper to taste. Blend well and let sit for 15-30 minutes before serving.
Cooking the Fish
- Grill or pan-sear the marinated fish until fully cooked, about 3-5 minutes on each side based on thickness.
Assembly
- Warm tortillas and layer with grilled fish and cilanto lime slaw.
- Serve with lime wedges and optional hot sauce.
Notes
You can customize with various toppings like avocado, diced tomatoes, or extra sauces to enhance the flavors.