Why Make This Recipe
Crispy fish tacos with cilantro lime slaw are a fantastic dish for many reasons. They are not only delicious but also easy to prepare. The combination of crispy fish and refreshing slaw wrapped in soft tortillas makes for a satisfying meal. Plus, this recipe is perfect for both casual family dinners and fun gatherings with friends. The zesty flavors of lime and cilantro brighten the dish, making it a hit with seafood lovers and taco enthusiasts alike.
How to Make Crispy Fish Tacos with Cilantro Lime Slaw
Ingredients:
- 1 lb white fish fillets (like cod or tilapia)
- 1/2 cup flour
- 2 eggs, beaten
- 1 cup breadcrumbs or panko
- Salt, pepper, paprika to taste
- Oil for frying
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- 1/4 cup chopped cilantro
- 1/4 cup mayo
- Juice of 1 lime
- 1 tsp honey
- Salt & pepper to taste
- 6–8 small flour or corn tortillas
- Lime wedges
- Extra chopped cilantro
Directions:
- Coat the fish fillets in flour, making sure they are fully covered.
- Dip the floured fish in beaten eggs, allowing any excess to drip off.
- Coat the fish with breadcrumbs or panko until they are well covered and look crispy.
- Heat oil in a frying pan over medium heat and fry the fish until golden and crispy on both sides. This should take about 3-4 minutes per side. Once cooked, remove from the pan and let drain on paper towels.
- In a mixing bowl, combine the shredded red cabbage, green cabbage, chopped cilantro, mayo, lime juice, honey, salt, and pepper. Mix well. Chill in the fridge for a few minutes while the fish finishes cooking.
- Warm the tortillas in a dry skillet for about 30 seconds on each side until they are soft and pliable.
- Assemble the tacos by placing a tortilla on a plate. Add a piece of crispy fish and top it with the cilantro lime slaw. Finish with extra chopped cilantro.
- Serve with lime wedges on the side for an extra burst of freshness.
How to Serve Crispy Fish Tacos with Cilantro Lime Slaw
These tacos are best served warm and freshly assembled. Arrange them on a large platter, allowing everyone to build their own. The lime wedges add a nice touch, so keep them nearby for a squeeze of fresh flavor.
How to Store Crispy Fish Tacos with Cilantro Lime Slaw
If you have leftovers, it’s best to store the components separately to maintain crunchiness. Place the crispy fish in an airtight container. Store the slaw in a different container in the refrigerator. Keep the tortillas wrapped in foil or plastic wrap. When you’re ready to eat again, reheat the fish in an oven for crispiness, and warm the tortillas again before assembling.
Tips to Make Crispy Fish Tacos with Cilantro Lime Slaw
- Ensure the oil is hot enough before frying to get a crunchy texture.
- Don’t overcrowd the pan when frying the fish; this helps maintain the oil’s temperature.
- Mix the slaw ingredients a little ahead of time to allow the flavors to meld together.
- Add avocado or diced tomatoes for a twist!
Variations
For a spicy kick, try adding sliced jalapeños to the tacos. You can also use different types of fish like salmon or even shrimp. If you’re looking for a lighter option, consider grilling the fish instead of frying.
FAQs
Can I use frozen fish fillets?
Yes, just thaw them completely before cooking for the best results.
Can I make the slaw ahead of time?
Absolutely! The slaw can be prepared a few hours in advance and kept in the fridge until you’re ready to serve.
What other toppings can I use?
Feel free to add sliced radishes, avocado, or a drizzle of hot sauce to customize your tacos!
Crispy Fish Tacos with Cilantro Lime Slaw
Ingredients
For the fish
- 1 lb white fish fillets (like cod or tilapia)
- 1/2 cup flour for coating the fish
- 2 pieces eggs, beaten
- 1 cup breadcrumbs or panko
- Salt, pepper, paprika to taste
- Oil for frying Use enough to coat the bottom of the frying pan
For the cilantro lime slaw
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- 1/4 cup chopped cilantro
- 1/4 cup mayo
- 1 piece Juice of 1 lime freshly squeezed
- 1 tsp honey
- Salt & pepper to taste
For assembly
- 6–8 pieces small flour or corn tortillas
- Lime wedges for serving
- Extra chopped cilantro for garnish
Instructions
Preparation
- Coat the fish fillets in flour, making sure they are fully covered.
- Dip the floured fish in beaten eggs, allowing any excess to drip off.
- Coat the fish with breadcrumbs or panko until they are well covered and look crispy.
- Heat oil in a frying pan over medium heat and fry the fish until golden and crispy on both sides, about 3-4 minutes per side.
Making the slaw
- In a mixing bowl, combine the shredded red cabbage, green cabbage, chopped cilantro, mayo, lime juice, honey, salt, and pepper. Mix well.
- Chill the slaw in the fridge for a few minutes while the fish finishes cooking.
Assembly
- Warm the tortillas in a dry skillet for about 30 seconds on each side until they are soft and pliable.
- Assemble the tacos by placing a tortilla on a plate. Add a piece of crispy fish and top it with the cilantro lime slaw.
- Finish with extra chopped cilantro and serve with lime wedges on the side.