Looking for a quick, fresh, and flavorful seafood meal? These Crispy Fish Tacos with Cilantro Lime Slaw are perfect for a light weeknight dinner or a festive get-together. Crispy, golden fish paired with a tangy, zesty slaw makes every bite a satisfying crunch of textures and flavors.
Why You’ll Love This Recipe:
- Delicious Flavor Combo: Crispy, seasoned fish balanced with a bright cilantro lime slaw.
- Easy to Make: Simple ingredients and straightforward steps.
- Healthy and Fresh: Loaded with fresh veggies and lean white fish.
Ingredients
For the Fish:
- 1 lb white fish fillets (cod, tilapia, or halibut), cut into strips
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- Vegetable oil, for frying
For the Cilantro Lime Slaw:
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 large carrot, shredded
- 1/2 cup chopped fresh cilantro
- Juice of 1 lime
- 2 tbsp mayonnaise
- Salt and pepper to taste
To Serve:
- 8 small corn tortillas
- Fresh lime wedges
- Optional: avocado slices, salsa, jalapeños, hot sauce
Instructions
- Prepare the Fish:
Season fish strips with garlic powder, paprika, salt, and pepper. Set up three bowls: flour, beaten eggs, and panko breadcrumbs. Dip each fish strip first in flour, then egg, then breadcrumbs until well coated. - Fry the Fish:
Heat vegetable oil in a skillet over medium-high heat. Fry fish in batches for 3–4 minutes per side, until golden and crispy. Drain on paper towels. - Make the Slaw:
In a large bowl, combine green and purple cabbage, shredded carrot, and cilantro. Whisk lime juice, mayonnaise, salt, and pepper in a small bowl, then toss with the veggies until coated. - Assemble Tacos:
Warm tortillas until soft. Fill each tortilla with crispy fish and a generous scoop of cilantro lime slaw. Add optional toppings as desired. - Serve:
Garnish with lime wedges and serve immediately for the best crunch and freshness.
Tips for Best Results:
- Use fresh white fish for flaky, tender bites.
- Serve tacos immediately to keep fish crispy.
- Add heat with cayenne in the breading or sliced jalapeños.
- For a lighter option, bake or air fry the breaded fish.
Storage
Store leftover fish in the fridge (up to 1-2 days) and reheat in the oven to regain crispiness. Slaw keeps 2-3 days refrigerated. Keep tortillas separate to avoid sogginess.
These Crispy Fish Tacos with Cilantro Lime Slaw are sure to be a crowd-pleaser with their vibrant flavors and satisfying textures. Perfect for any occasion—give them a try and enjoy a fresh, flavorful seafood meal in no time!