Description

Crispy Fish Tacos with Cilantro Lime Slaw are a fresh, flavorful, and perfectly balanced dish with crispy battered fish fillets, soft tortillas, and a vibrant, creamy cilantro lime slaw. They’re easy to prepare, and the combination of crunchy fish, creamy slaw, and zesty toppings will have everyone coming back for more.

Ingredients

4 white fish fillets (such as cod, tilapia, or haddock)

1 cup all-purpose flour (for dredging)

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 large egg

1/2 cup sparkling water (for batter)

1/4 cup cornmeal (for extra crunch)

Vegetable oil (for frying)

2 cups shredded cabbage (green or a mix of green and purple)

1/2 cup shredded carrots

1/4 cup fresh cilantro, chopped

1 tablespoon lime juice

2 tablespoons mayonnaise (or Greek yogurt for a lighter version)

1 tablespoon apple cider vinegar

Salt and pepper to taste

8 small soft corn or flour tortillas

Optional toppings: Sliced avocado, fresh salsa, lime wedges, hot sauce

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Instructions

Prepare the Slaw: In a large bowl, combine the shredded cabbage, shredded carrots, and chopped cilantro.
Make the Dressing: In a small bowl, whisk together the lime juice, mayonnaise (or Greek yogurt), apple cider vinegar, salt, and pepper.
Toss the Slaw: Pour the dressing over the cabbage mixture and toss until the slaw is evenly coated. Set aside in the fridge while you prepare the fish.
Prepare the Fish: Pat the fish fillets dry with paper towels and cut them into smaller pieces if needed (about 2-3 inches long). Season the fish with salt and pepper on both sides.
Make the Batter: In a shallow dish, whisk together the flour, paprika, garlic powder, salt, and pepper. In a separate bowl, whisk the egg and sparkling water until smooth. Add the cornmeal to the flour mixture for extra crunch.
Coat the Fish: Dip each fish fillet into the flour mixture, ensuring it’s evenly coated, then dip it into the batter, allowing any excess to drip off. Return the coated fish to the flour mixture for a final light dredge.
Fry the Fish: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the fish fillets in batches, frying for 2-3 minutes per side, or until golden brown and crispy. Transfer the cooked fish to a paper towel-lined plate to drain excess oil.
Warm the Tortillas: Heat the tortillas in a dry skillet or on a grill for 30 seconds per side, or until warm and pliable.
Assemble the Tacos: Place 2-3 pieces of crispy fish on each tortilla. Top with a generous scoop of cilantro lime slaw.
Add Optional Toppings: Garnish with sliced avocado, fresh salsa, a squeeze of lime, and hot sauce if desired.

Notes

Spicy Fish Tacos: Add a dash of cayenne pepper or chili powder to the batter for extra heat. You can also drizzle spicy sriracha mayo on top of the tacos for a spicy kick.

Grilled Fish Tacos: Marinate the fish fillets in a mixture of olive oil, lime juice, and spices before grilling them instead of frying.

Vegetarian Tacos: Use crispy battered cauliflower florets or portobello mushrooms instead of fish for a plant-based alternative.

Add Mango: For a tropical twist, add fresh mango salsa to the tacos for a sweet contrast.

Prep Time: 15 minutes
Cook Time: 15-20 minutes
Category: Main Course
Method: Frying or Grilling
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos
Calories: Approximately 400 calories per serving
Sugar: 3g
Sodium: 650mg
Fat: 20g
Saturated Fat: 2g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 20g
Cholesterol: 30mg