These crispy fish tacos are a treat! They feature flaky fish tucked inside soft tortillas, topped with a zesty cilantro lime slaw that adds a refreshing crunch. Yum!
I love how the slaw gives the tacos a bright flavor. It’s the perfect match for the crispy fish, and you’ll find yourself wanting extra lime on top. Trust me, it’s hard to eat just one!
Key Ingredients & Substitutions
White Fish: Cod and tilapia are great choices for their mild flavor and flaky texture. If you prefer a stronger taste, try salmon or larger shrimp. For a veggie option, use eggplant slices or tofu instead.
Cornmeal: This gives the fish a perfect crunch! If you don’t have cornmeal, use breadcrumbs for a similar texture. Alternatively, ground oats can work in a pinch.
Spices: The paprika, cumin, and chili powder add warmth and depth to the fish. If you want it spicier, add cayenne pepper. No cumin? Try coriander as a mild substitute.
Mayonnaise: For a lighter option, substitute Greek yogurt for the mayo in the slaw. It’s creamy and adds protein. If you’re dairy-free, opt for a vegan mayo.
How Do I Fry the Fish Without Making a Mess?
Frying can be tricky, but with some tips, you can keep it clean and make perfect crispy fish! Start by using a pan that allows enough space between fillets. Here’s how:
- Heat the oil until it’s shimmering but not smoking.
- Carefully add fish fillets, avoiding overcrowding.
- Use long-handled tongs or a slotted spoon to flip them gently.
- Let excess oil drain on paper towels for a crispy finish.
- Consider a splatter guard to keep your stove tidy.
How to Make Crispy Fish Tacos With Cilantro Lime Slaw
Ingredients You’ll Need:
For the Fish:
- 1 lb white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 egg
- 1/2 cup milk
- Oil for frying
For the Slaw:
- 2 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 carrot, grated
- 1/4 cup cilantro, chopped
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1 tsp honey
- Salt and pepper to taste
For Assembly:
- Corn or flour tortillas
- Avocado slices
- Jalapeño, sliced (optional)
- Lime wedges, for serving
How Much Time Will You Need?
This delicious recipe takes about 30 minutes to prepare and cook. You’ll spend roughly 15 minutes on the slaw and fish prep, and another 15 minutes frying the fish and assembling the tacos. Enjoy the crunch and flavors!
Step-by-Step Instructions:
1. Prepare the Slaw:
In a large bowl, mix together the shredded green cabbage, red cabbage, grated carrot, and chopped cilantro. In a smaller bowl, take the mayonnaise, lime juice, honey, and add salt and pepper. Whisk these ingredients together until smooth. Then, pour the dressing over the cabbage mixture and toss everything together. Set this aside so the flavors can mingle.
2. Prepare the Fish:
Take two shallow dishes. In one, whisk together the egg and milk. In the second dish, combine the flour, cornmeal, paprika, cumin, chili powder, garlic powder, and season it with salt and pepper. Take each piece of fish, dip it first into the egg mixture, and then coat it well with the flour mixture. Press lightly to make sure it sticks.
3. Fry the Fish:
Heat up some oil in a large skillet over medium-high heat. When the oil is hot, carefully place the coated fish fillets in the skillet. Cook each side for about 3-4 minutes, or until they’re deliciously golden brown and fully cooked. Once done, remove the fillets from the skillet and let them drain on paper towels to get rid of any extra oil.
4. Assemble the Tacos:
Warm the tortillas either on a dry skillet or in the microwave. To put your tacos together, start with a warm tortilla, place some crispy fish on top, add a good heap of the cilantro lime slaw, and top it off with avocado slices. If you like a kick, throw on some jalapeño slices too!
5. Serve:
The tacos are best served right away! Present them with lime wedges on the side so everyone can squeeze some fresh lime juice over their tacos. Extra slaw is a great side too! Enjoy your tasty crispy fish tacos!
Feel free to adjust toppings to suit your taste. Happy cooking!
Can I Use Another Type of Fish?
Absolutely! While cod and tilapia are great choices, you can substitute with any firm white fish like haddock or catfish. Just ensure the fish fillets are not too thick, as cooking times may vary.
How Can I Make This Recipe Gluten-Free?
To make gluten-free fish tacos, simply replace the all-purpose flour with a gluten-free flour blend and the cornmeal with ground corn tortillas or gluten-free breadcrumbs. Ensure your fish is seasoned well, as the flavor will be key!
What’s the Best Way to Store Leftovers?
Store any leftover fish separately from the slaw and tortillas in airtight containers in the refrigerator. The fish will keep for up to 2 days, while the slaw should be consumed within 3 days for the best flavor. To reheat the fish, warm it in an oven to maintain its crispiness!
Can I Add Other Toppings to the Tacos?
Definitely! Feel free to add other toppings like diced tomatoes, cheese, or a squeeze of sriracha for more heat. You can also swap in different herbs like parsley or switch mayo for Greek yogurt if you prefer a lighter slaw!
