why make this recipe
Crispy Fish Tacos with Cilantro Lime Slaw are a fun and delicious dish for any meal. The fish is crispy, and the slaw adds a fresh and zesty crunch. This recipe is simple and fast, perfect for a weeknight dinner or casual gatherings. Plus, you can customize it with your favorite toppings!
how to make Crispy Fish Tacos with Cilantro Lime Slaw
Ingredients:
- 1 lb white fish fillets (cod, tilapia, or haddock)
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1 cup Panko breadcrumbs
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt & pepper, to taste
- Oil, for frying
- 2 cups shredded green & purple cabbage
- 1/4 cup chopped cilantro
- 2 green onions, sliced
- 1/3 cup mayo
- 1 tbsp lime juice
- 1 tsp honey
- 6 small flour tortillas
- Lime wedges
- Extra cilantro for garnish
Directions:
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Prep Slaw: In a bowl, mix together mayo, lime juice, honey, salt, and pepper. Add in the shredded cabbage, chopped cilantro, and sliced green onions. Toss everything together and chill in the refrigerator.
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Bread the Fish: Pat the fish fillets dry with a paper towel. First, dredge each piece in flour, then dip in the beaten egg, and finally coat with Panko breadcrumbs that are mixed with paprika and garlic powder.
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Cook: Heat oil in a frying pan over medium heat. Fry the breaded fish for 2–3 minutes on each side until it is golden and crispy. Once cooked, remove the fish and let it drain on paper towels.
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Warm Tortillas: Lightly toast the flour tortillas in a dry skillet until they are warm.
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Assemble Tacos: Place crispy fish pieces onto the warm tortillas. Top with the cilantro lime slaw. Garnish with fresh lime wedges and extra cilantro.
how to serve Crispy Fish Tacos with Cilantro Lime Slaw
Serve the tacos immediately while the fish is still hot. You can present them with lime wedges on the side for extra flavor. For a complete meal, consider serving with rice or beans.
how to store Crispy Fish Tacos with Cilantro Lime Slaw
If you have leftovers, store the crispy fish and slaw separately in airtight containers. The fish can be kept in the refrigerator for up to two days, while the slaw will stay fresh for about three days. Reheat the fish in an oven or air fryer to keep it crispy.
tips to make Crispy Fish Tacos with Cilantro Lime Slaw
- Make sure the oil is hot enough before frying to get the fish nice and crispy.
- Experiment with different fish types to find your favorite.
- Add avocado or salsa for extra flavor and texture.
variation
You can easily change this recipe by using different types of fish or by adding toppings like avocado, salsa, or jalapeños. You might also try using corn tortillas instead of flour for a different taste.
FAQs
1. Can I bake the fish instead of frying it?
Yes! You can bake the breaded fish in a preheated oven at 400°F for about 15-20 minutes until crispy.
2. What kind of fish works best for this recipe?
White fish like cod, tilapia, or haddock work best due to their mild flavor and flaky texture.
3. Can I make the cilantro lime slaw in advance?
Absolutely! The slaw can be made a day ahead and stored in the refrigerator until you’re ready to assemble the tacos.
Crispy Fish Tacos with Cilantro Lime Slaw
Ingredients
For the Fish
- 1 lb white fish fillets (cod, tilapia, or haddock)
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1 cup Panko breadcrumbs
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt & pepper, to taste
- Oil, for frying Ensure the oil is hot enough for frying
For the Slaw
- 2 cups shredded green & purple cabbage
- 1/4 cup chopped cilantro
- 2 pieces green onions, sliced
- 1/3 cup mayo
- 1 tbsp lime juice
- 1 tsp honey
For Assembling
- 6 small flour tortillas
- Lime wedges For serving
- Extra cilantro for garnish
Instructions
Prepare the Slaw
- In a bowl, mix together mayo, lime juice, honey, salt, and pepper. Add in the shredded cabbage, chopped cilantro, and sliced green onions. Toss everything together and chill in the refrigerator.
Bread the Fish
- Pat the fish fillets dry with a paper towel. First, dredge each piece in flour, then dip in the beaten egg, and finally coat with Panko breadcrumbs mixed with paprika and garlic powder.
Cook the Fish
- Heat oil in a frying pan over medium heat. Fry the breaded fish for 2–3 minutes on each side until golden and crispy. Once cooked, remove the fish and let it drain on paper towels.
Warm the Tortillas
- Lightly toast the flour tortillas in a dry skillet until warm.
Assemble the Tacos
- Place crispy fish pieces onto the warm tortillas. Top with the cilantro lime slaw. Garnish with fresh lime wedges and extra cilantro.