Crispy Fish Tacos with Cilantro Lime Slaw
Delicious crispy fish tacos topped with a refreshing cilantro lime slaw, perfect for family dinners and gatherings.
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.
Notes
These tacos are best served warm and freshly assembled. It’s recommended to store the components separately to maintain crunchiness.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 24gFat: 15gSaturated Fat: 2gSodium: 600mgFiber: 3gSugar: 1g
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