Description
Delightful crispy fish tacos paired with a fresh cilantro lime slaw, perfect for gatherings or weeknight dinners.
Ingredients
- 1 pound White fish fillets (cod or tilapia)
- 1 cup All-purpose flour
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Paprika
- 1/4 teaspoon Cayenne pepper (optional)
- To taste Salt and pepper
- 1 cup Buttermilk
- As needed Vegetable oil (for frying)
- 2 cups Shredded cabbage
- 1/4 cup Fresh cilantro (chopped)
- 2 tablespoons Lime juice
- 2 tablespoons Mayonnaise
- 1/2 teaspoon Honey
- To taste Salt and pepper (for slaw)
- 8 small Corn or flour tortillas (warmed)
- As desired Lime wedges (for serving)
- As desired Optional toppings (sliced avocado, diced tomatoes, Cotija cheese)
Instructions
- In a shallow bowl, combine flour, garlic powder, paprika, cayenne pepper, salt, and pepper.
- In a separate bowl, pour the buttermilk.
- Dip each fish fillet into the buttermilk, allowing excess to drip off, then dredge in the seasoned flour mixture until well coated.
- Heat vegetable oil in a large skillet over medium heat. Add fish fillets and fry for 3-4 minutes on each side until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- In a large bowl, mix shredded cabbage, chopped cilantro, lime juice, mayonnaise, honey, salt, and pepper. Toss to combine and set aside.
- Place a piece of crispy fish in each warm tortilla. Top with a scoop of cilantro lime slaw and any additional toppings as desired.
- Serve tacos with lime wedges for a burst of citrus.
Notes
Ensure the oil is hot enough for crispy fish. Store leftovers separately for best results.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican