Description
Mexican-inspired Crispy Fish Tacos with Cilantro Lime Slaw deliver a perfect balance of crunchy fish and zesty slaw. Coastal flavors blend seamlessly, inviting you to savor each delightful bite of this fresh, satisfying meal.
Ingredients
- 1 lb (453 grams) white fish fillets (such as cod or tilapia)
- 1 cup (120 grams) all-purpose flour
- 1 cup (240 milliliters) buttermilk
- 2 tablespoons lime juice
- 2 tablespoons mayonnaise
- 2 cups (200 grams) shredded cabbage (green or purple)
- ¼ cup (15 grams) fresh cilantro, chopped
- 8 small corn or flour tortillas, warmed
- Vegetable oil for frying
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional for a little heat)
- ½ teaspoon honey
- Salt, to taste
- Black pepper, to taste
- Lime wedges, for serving
- Sliced avocado (optional)
- Diced tomatoes (optional)
- Cotija cheese (optional)
Instructions
- Prepare Seasoning: Blend flour, garlic powder, paprika, cayenne pepper, salt, and pepper in a shallow dish, creating a complex and flavorful coating mixture.
- Coat Fish: Dip fish fillets in buttermilk, ensuring complete coverage, then carefully dredge through seasoned flour, pressing gently to create an even, crisp layer.
- Fry to Perfection: Heat vegetable oil in a skillet over medium heat until shimmering, then gently lower seasoned fish fillets, cooking 3-4 minutes per side until achieving a rich golden-brown crust.
- Drain and Rest: Transfer crispy fish to a paper towel-lined plate to eliminate excess oil while maintaining optimal crunchiness.
- Craft Slaw: Whisk together shredded cabbage, cilantro, lime juice, mayonnaise, honey, salt, and pepper in a mixing bowl, tossing ingredients until thoroughly combined and developing a vibrant, tangy flavor profile.
- Assemble Tacos: Warm tortillas briefly, then layer with crispy fish fillets and generously top with zesty cilantro lime slaw.
- Finish and Serve: Garnish with fresh lime wedges, presenting the tacos immediately to preserve their textural integrity and maximize flavor potential.
Notes
Maintain Oil Temperature: Keep the oil consistently around 350-375°F to ensure a perfectly crispy exterior without burning the fish, using a kitchen thermometer for precision.
Prevent Soggy Coating: Pat fish fillets completely dry before buttermilk bath to help the seasoned flour adhere better and create a crunchier texture that won’t become soggy quickly.
Gluten-Free Adaptation: Replace wheat flour with cornmeal or gluten-free flour blend to make the recipe suitable for those with gluten sensitivities, maintaining the same crispy coating technique.
Enhance Flavor Depth: Add a pinch of smoked paprika or cayenne to the flour mixture for an extra kick of flavor that complements the delicate fish and adds complexity to the overall taste profile.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 420
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 60 mg