These crispy fish tacos are a fun and tasty treat! They feature crunchy fish, fresh cilantro, and zesty lime slaw that gives a burst of flavor in every bite.
Who knew tacos could be this exciting? The crispy fish makes them a hit, and the slaw adds a refreshing touch. I love topping mine with a squeeze of extra lime for that zing!
Key Ingredients & Substitutions
Fish: Firm white fish like cod or tilapia works best here. If you’re looking for alternatives, consider using haddock or even shrimp for a twist. I love how shrimp adds a nice flavor and is super easy to work with too!
Flour: All-purpose flour is used for coating, but you can opt for cornstarch for an even crispier finish. If you need a gluten-free option, try a gluten-free flour blend or rice flour which holds up well during frying.
Buttermilk: If you don’t have buttermilk, mixing regular milk with a tablespoon of lemon juice or vinegar is a great substitute. I often use unsweetened almond milk for a healthier twist and it still gives that nice tang.
Cabbage: The slaw combines both green and purple cabbage for color and crunch. If that’s not available, you can use just one type or even swap in coleslaw mix. I enjoy adding a bit of shredded carrots for sweetness and extra texture.
How Do You Fry Fish to Make It Crispy?
Frying fish can be tricky, but with a few tips, you can achieve that perfect crispiness. The secret lies in the oil temperature and frying technique.
- Use enough oil: Heat about 1/2 inch of oil in a skillet until it shimmers. This indicates it’s hot enough for frying.
- Don’t overcrowd the pan: Cook the fish in batches to maintain oil temperature. Frying a few pieces at a time helps ensure even cooking.
- Check for doneness: Fish should be golden brown after about 3-4 minutes per side. A thermometer can help; fish is done at 145°F (63°C).
- Drain properly: Placing fried fish on paper towels helps remove excess oil, keeping them crispy for longer!
How to Make Crispy Fish Tacos With Cilantro Lime Slaw?
Ingredients You’ll Need:
For the Fish:
- 1 lb firm white fish (like cod or tilapia), cut into strips
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup buttermilk (or regular milk with 1 tablespoon lemon juice)
- Vegetable oil for frying
For the Cilantro Lime Slaw:
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1/4 cup fresh cilantro, chopped
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon honey
- Salt and pepper to taste
For Assembling:
- 8 small corn tortillas
- 1 avocado, sliced
- Lime wedges for serving
- Sliced jalapeños for garnish (optional)
How Much Time Will You Need?
This delicious dish takes about 30 minutes to prepare. You’ll spend around 15 minutes on the fish and slaw, plus another 15 minutes to fry the fish and assemble everything. It’s perfect for a quick and tasty dinner!
Step-by-Step Instructions:
1. Prepare the Fish:
Start by gathering a shallow dish. In it, mix together the flour, paprika, garlic powder, chili powder, salt, and black pepper. Take each fish strip, dip it into the buttermilk, letting any excess drip off, then dredge it in the flour mixture. Make sure it’s well-coated!
2. Fry the Fish:
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot (you can test it by dropping a little batter to see if it bubbles), carefully add the fish pieces in batches. Fry each batch for about 3-4 minutes on each side or until they turn golden brown and crispy. When done, place the fish on a plate lined with paper towels to absorb extra oil.
3. Make the Cilantro Lime Slaw:
In a large bowl, combine the shredded green cabbage, purple cabbage, and chopped cilantro. In a separate smaller bowl, whisk together the mayonnaise, lime juice, honey, salt, and pepper until smooth. Pour the dressing over the cabbage mixture and toss everything well to coat.
4. Warm the Tortillas:
Grab a dry skillet and place it over medium heat. Warm the corn tortillas for about 30 seconds on each side or until they’re pliable. This makes rolling and filling them easier!
5. Assemble the Tacos:
Now it’s time for the fun part! Take each warm tortilla and place a few pieces of the crispy fish in the center. Top it with the cilantro lime slaw and add some slices of avocado on top. If you like a little spice, feel free to garnish with some sliced jalapeños!
6. Serve:
Serve your delicious tacos immediately on a plate with lime wedges on the side for extra zesty flavor. Enjoy your tasty crispy fish tacos with creamy cilantro lime slaw!
Can I Use Different Types of Fish for This Recipe?
Absolutely! While cod and tilapia are great choices, you can also use halibut, haddock, or even salmon for a richer flavor. Just ensure the fish is firm enough to hold its shape during frying.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for about 5 minutes before using it to achieve a similar tangy flavor.
How Should I Store Leftover Tacos?
Store any leftover fish and slaw separately in airtight containers in the fridge. The fish is best eaten within 2 days while the slaw can keep for about 3 days. To reheat the fish, you can bake it in the oven for a few minutes to regain its crispiness.
Can I Make the Cilantro Lime Slaw Ahead of Time?
Yes, you can prep the cilantro lime slaw ahead of time! Just keep it covered in the refrigerator. It’s best to add the dressing right before serving to maintain the crunch of the cabbage. If you make it too early, it might get soggy!
