Crispy Fish Tacos with Cilantro Lime Slaw
Fish Tacos are fresh, zesty, and full of flavor. Perfect for taco night, they’re easy to make and taste amazing with your favorite toppings!
Ingredients
- For the Crispy Fish:
- 1 lb white fish fillets cod, tilapia, or haddock
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup buttermilk or regular milk
- Vegetable oil for frying
- For the Cilantro Lime Slaw:
- 2 cups shredded cabbage green or purple
- ¼ cup chopped fresh cilantro
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon lime juice
- 1 teaspoon honey
- Salt and pepper to taste
- For Serving:
- 8 small corn or flour tortillas
- Lime wedges
- Optional toppings: avocado slices jalapeños, salsa, or hot sauce
Instructions
- Prepare the Slaw: In a bowl, whisk together mayonnaise, sour cream, lime juice, honey, salt, and pepper. Toss shredded cabbage and cilantro in the dressing. Chill until ready to use.
- Prep the Fish: Pat fish dry and cut into taco-sized strips. In one bowl, whisk flour with paprika, garlic powder, salt, and pepper. In another bowl, pour the buttermilk.
- Coat the Fish: Dip each fish strip into the buttermilk, then dredge in the seasoned flour until fully coated.
- Fry the Fish: Heat about 1 inch of vegetable oil in a skillet over medium-high heat. Fry fish in batches for 3–4 minutes per side until golden and cooked through. Drain on paper towels.
- Assemble the Tacos: Warm tortillas. Place crispy fish inside, top with cilantro lime slaw, and add any extra toppings you like. Serve with lime wedges.