Crispy Fish Tacos with Cilantro Lime Slaw

If you’re a fan of vibrant, flavorful tacos, these Crispy Fish Tacos with Cilantro Lime Slaw will be your new favorite! Perfectly seasoned and fried fish combined with a refreshing slaw and drizzled with a zesty lime crema, these tacos are packed with texture and flavor. Whether you’re making a quick weeknight dinner or serving a crowd, this recipe is guaranteed to be a hit. Plus, it’s easy to customize with your favorite toppings! Let’s dive into this irresistible fusion of crispy, creamy, and fresh flavors.

Ingredients:

For the Crispy Fish:

• 1.5 lb white fish fillets (such as cod, tilapia, or halibut)
• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 large eggs
• Vegetable oil, for frying
• Corn or flour tortillas, for serving

For the Cilantro Lime Slaw:

• 3 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 carrot, julienned
• ¼ cup fresh cilantro, chopped
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream or Greek yogurt
• Juice of 2 limes
• 1 teaspoon honey
• Salt and pepper to taste

For the Lime Crema:

• ½ cup sour cream or Greek yogurt
• Juice of 1 lime
• Zest of 1 lime
• 1 tablespoon mayonnaise
• Salt and pepper to taste

Optional Toppings:

• Sliced avocado
• Pickled red onions
• Jalapeño slices
• Hot sauce
• Fresh cilantro leaves

Preparation:

Step 1: Prepare the Fish

• • Pat the fish fillets dry with paper towels, and cut them into strips (about 1-inch wide). Set aside.
  • In one shallow bowl, combine the flour, smoked paprika, garlic powder, chili powder, cumin, salt, and pepper.
  • In another shallow bowl, whisk the eggs.
  • In a third bowl, add the panko breadcrumbs.

Step 2: Bread the Fish

• • Coat each fish strip first in the seasoned flour, then dip into the egg, and finally coat in the panko breadcrumbs.
  • Place the breaded fish strips on a plate and let them rest for about 5 minutes to set the coating.

Step 3: Fry the Fish

• • Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until the oil reaches 350°F (175°C).
  • Fry the fish strips in batches, cooking each side for about 2-3 minutes or until golden and crispy.
  • Remove the fish and drain on a paper towel-lined plate. Season with a pinch of salt while hot.

Step 4: Make the Cilantro Lime Slaw

• • In a large bowl, combine the shredded green and purple cabbage, julienned carrot, and chopped cilantro.
  • In a separate small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, honey, salt, and pepper.
  • Pour the dressing over the cabbage mixture and toss until evenly coated. Adjust seasoning to taste.

Step 5: Prepare the Lime Crema

• • In a small bowl, whisk together the sour cream, lime juice, lime zest, mayonnaise, salt, and pepper.
  • Taste and adjust the lime or seasoning as needed. This tangy crema will add a zesty kick to your tacos!

Step 6: Assemble the Tacos

• • Warm the tortillas on a skillet or grill until they are soft and pliable.
  • Place a few crispy fish strips onto each tortilla, top with a generous portion of the cilantro lime slaw, and drizzle with lime crema.
  • Add your favorite toppings like avocado, pickled red onions, or fresh cilantro for an extra burst of flavor!

Variations:

• • Grilled Fish Option: For a lighter version, grill the fish instead of frying. Simply season the fish with the same spices and cook on the grill for 3-4 minutes per side.
  • Fish Alternatives: If you prefer, you can use shrimp, scallops, or even chicken as a protein alternative.
  • Taco Shells: For extra crunch, use crispy taco shells instead of soft tortillas.
  • Vegetarian Version: Swap the fish for crispy tofu or grilled portobello mushrooms.

Cooking Notes:

• Panko Breadcrumbs: Panko gives the fish an extra crispy texture. If you don’t have panko, you can use regular breadcrumbs, but panko will result in a lighter, crunchier coating.
• Oil Temperature: Make sure the oil is hot enough before frying the fish to ensure a crispy crust. A kitchen thermometer is helpful here.
• Lime Crema: If you like extra heat, add a little sriracha or hot sauce to the lime crema for a spicy twist.

Serving Suggestions:

• Side Dish Ideas: Serve the tacos with a side of Mexican street corn, black beans, or a refreshing cucumber salad for a complete meal.
• Taco Bar: Create a DIY taco bar for a fun dinner party. Set out the crispy fish, slaw, lime crema, and a variety of toppings so everyone can customize their tacos.
• Pairing: These tacos pair beautifully with a cold margarita, a light Mexican beer, or a glass of crisp white wine.

Tips:

• Prep Ahead: You can make the slaw and lime crema in advance and store them in the fridge until ready to serve. The fish is best when fried just before serving.
• Tortilla Tip: For the best texture, quickly heat your tortillas in a dry skillet or directly over a gas flame until they are lightly charred and warmed through.
• Leftover Fish: Store any leftover fish in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain crispiness.

Prep Time:

• 15 minutes

Cook Time:

• 20 minutes

Total Time:

• 35 minutes

Nutritional Information (per serving):

• Calories: 575 kcal
• Protein: 30 g
• Sodium: 680 mg

FAQs:

1. Can I bake the fish instead of frying?
Yes, you can bake the fish for a healthier option. Preheat your oven to 400°F (200°C) and bake the breaded fish on a parchment-lined baking sheet for 12-15 minutes, flipping halfway through.

2. How can I make this recipe gluten-free?
To make this recipe gluten-free, use gluten-free breadcrumbs and corn tortillas. Ensure that any other ingredients (such as the mayonnaise or sour cream) are also certified gluten-free.

3. Can I make the slaw ahead of time?
Yes, you can prepare the cilantro lime slaw up to 1 day in advance. Store it in the fridge, but wait to add the dressing until just before serving to keep the slaw crisp.

4. What type of fish is best for fish tacos?
Mild, flaky white fish like cod, tilapia, halibut, or mahi-mahi works best for fish tacos. They hold up well to frying and have a light flavor that pairs beautifully with the slaw and crema.

5. How do I keep the fish crispy after frying?
To keep the fish crispy, place the fried fish on a wire rack instead of paper towels. This allows air to circulate around the fish, preventing it from becoming soggy.

Conclusion:

These Crispy Fish Tacos with Cilantro Lime Slaw are an absolute crowd-pleaser, offering a perfect balance of textures and flavors. The crispy fried fish paired with the tangy, creamy slaw and lime crema creates a taco experience that’s fresh, vibrant, and satisfying. Whether you’re hosting a taco night or making a quick weeknight meal, these tacos are sure to be a hit with everyone at the table. Make them your own with a variety of toppings, and enjoy a taco feast in no time!

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