Name: Crispy Fish Tacos with Cilantro Lime Slaw
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
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 chopped fresh cilantro; 2 tablespoons lime juice; 2 tablespoons mayonnaise; 1/2 teaspoon honey; 8 small corn or flour tortillas (warmed); As desired lime wedges (for serving); As desired optional toppings (sliced avocado, diced tomatoes, or Cotija cheese)

Description

Crispy Fish Tacos with Cilantro Lime Slaw are a delightful fusion of flavors and textures, perfect for a quick weeknight meal or festive gatherings. This recipe features crunchy, golden fish fillets enveloped in warm tortillas, topped with a zesty cilantro lime slaw that adds a refreshing crunch. In just 25 minutes, you can impress family and friends with these vibrant tacos that cater to all taste preferences. Customize them with your favorite toppings like avocado or Cotija cheese for an extra flavor boost. Enjoy these easy-to-make tacos that promise satisfaction in every bite!

Ingredients

Scale

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 chopped fresh cilantro
2 tablespoons lime juice
2 tablespoons mayonnaise
1/2 teaspoon honey
8 small corn or flour tortillas (warmed)
As desired lime wedges (for serving)
As desired optional toppings (sliced avocado, diced tomatoes, or Cotija cheese)

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Instructions

In a shallow bowl, mix the flour, garlic powder, paprika, cayenne pepper, salt, and pepper. Pour the buttermilk into another bowl.
Dip each fish fillet into the buttermilk, allowing excess to drip off before dredging in the seasoned flour mixture.
Heat vegetable oil in a skillet over medium heat. Fry the coated fish for 3-4 minutes on each side until golden brown and crispy. Transfer to paper towels to drain excess oil.
In a mixing bowl, combine shredded cabbage, cilantro, lime juice, mayonnaise, honey, salt, and pepper; toss until mixed.
Assemble tacos by placing fish inside warm tortillas and topping with cilantro lime slaw.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Frying
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos (approx. 150g)
Calories: 450
Sugar: 3g
Sodium: 800mg
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 4g
Protein: 20g
Cholesterol: 45mg