Go Back
Fish tacos have taken the culinary world by storm, becoming a beloved dish across various cuisines, particularly in coastal regions. These delightful tacos marry the freshness of seafood with vibrant flavors, making them a staple in many households and restaurants alike. From the bustling streets of Baja California to trendy eateries in the United States, fish tacos are celebrated for their versatility and satisfying taste.

Crispy Fish Tacos with Cilantro Lime Slaw

Discover the joy of cooking with this easy Zesty Crispy Fish Tacos recipe! These mouthwatering tacos combine perfectly crispy fish fillets with a vibrant cilantro lime slaw for a delightful crunch and fresh flavors. Perfect for casual gatherings, family dinners, or simply indulging on a weeknight, this dish is all about quality ingredients and the right cooking techniques. Get ready to impress your loved ones with this fun and versatile meal that’s sure to become a favorite in your kitchen.
Print Recipe Pin Recipe

Ingredients
  

For the Fish:

1 lb white fish fillets (cod, tilapia, or haddock)

1 cup all-purpose flour

1 cup cornmeal

1 tsp paprika

1 tsp garlic powder

1/2 tsp cayenne pepper (adjust for spice preference)

Salt and pepper to taste

2 large eggs

1/2 cup buttermilk

Vegetable oil for frying

For the Cilantro Lime Slaw:

2 cups cabbage (green or purple, shredded)

1 cup carrots (shredded)

1/2 cup fresh cilantro (chopped)

Juice of 2 limes

2 tbsp olive oil

1 tbsp honey (optional)

Salt and pepper to taste

For Assembling:

8 small corn or flour tortillas

Lime wedges for serving

Avocado slices (optional)

Hot sauce (optional)

Instructions
 

Prepare the Slaw: In a large mixing bowl, combine shredded cabbage, shredded carrots, and chopped cilantro. In a separate bowl, whisk together lime juice, olive oil, honey (if using), salt, and pepper. Pour the dressing over the cabbage mixture and toss until evenly coated. Place in the refrigerator to chill while you prepare the fish.

    Prepare the Fish: Pat the fish fillets dry with paper towels. In a shallow dish, whisk together the eggs and buttermilk. In another dish, mix flour, cornmeal, paprika, garlic powder, cayenne, salt, and pepper.

      Coat the Fish: Dip each fish fillet first into the egg mixture, allowing any excess to drip off, then dredge it in the flour-cornmeal mixture, pressing gently to ensure an even coating.

        Fry the Fish: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once hot (a drop of batter should sizzle), carefully add the coated fish fillets in batches (don't overcrowd the pan). Fry for about 3-4 minutes on each side, or until golden brown and crispy. Using a slotted spoon, transfer the fish to a paper towel-lined plate to drain excess oil. Season lightly with salt immediately.

          Warm the Tortillas: In a dry skillet or over an open flame, warm the tortillas for about 30 seconds on each side until pliable.

            Assemble the Tacos: On each tortilla, place a piece of crispy fish, followed by a generous scoop of cilantro lime slaw. Add slices of avocado, if desired, and a drizzle of hot sauce for extra flavor.

              Serve: Serve immediately with lime wedges on the side for squeezing over the tacos.

                Prep Time, Total Time, Servings: 20 min | 40 min | 4 servings