Description
Crispy Fish Tacos with Cilantro Lime Slaw are a delightful blend of crunchy fried white fish paired with a tangy, creamy slaw. The slaw combines fresh cabbage, cilantro, lime juice, and a hint of honey for sweetness balanced by a mild kick from jalapeño. These tacos are perfect for a quick and flavorful meal that captures the essence of fresh, bold Mexican-inspired flavors.
Ingredients
Scale
For the Fish:
- 1 pound white fish fillets
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- Vegetable oil for frying
For the Cilantro Lime Slaw:
- 1 cup shredded green cabbage
- 1/2 cup chopped fresh cilantro
- 1/4 cup mayonnaise
- 1 tablespoon honey
- 2 tablespoons fresh lime juice
- 1 jalapeño, seeded and minced
For Assembly:
- 8 small corn tortillas
Instructions
- Preheat Oil: Preheat the vegetable oil in a large skillet over medium-high heat until hot enough for frying.
- Mix Coating: In a shallow dish, combine all-purpose flour, garlic powder, smoked paprika, cayenne pepper, salt, and pepper to create the seasoned flour mixture.
- Coat Fish: Dredge each white fish fillet in the flour mixture, ensuring even coating on all sides for a crispy texture.
- Fry Fish: Carefully place coated fish fillets into the hot oil and fry for about 3-4 minutes per side until golden and crispy. Remove and drain on paper towels.
- Prepare Slaw: In a large bowl, mix shredded cabbage, chopped cilantro, mayonnaise, honey, lime juice, and minced jalapeño until well combined to form the cilantro lime slaw.
- Warm Tortillas: Heat the corn tortillas in a separate skillet or microwave until soft and pliable for easy assembly.
- Assemble Tacos: Place a crispy fish fillet on each tortilla, top generously with cilantro lime slaw, and garnish optionally with extra cilantro or jalapeño slices.
- Serve: Serve the tacos immediately to enjoy the crispy texture and fresh flavors at their best.
Notes
- Use white fish like cod, haddock, or tilapia for best results.
- Adjust cayenne pepper based on your preferred spice level.
- For a lighter version, bake the fish instead of frying.
- You can substitute mayonnaise with Greek yogurt for a tangier slaw.
- Make sure the oil is hot enough before frying to prevent greasy fish.
- Warm tortillas prevent cracking when folding tacos.
