Zesty Crispy Fish Tacos with Cilantro Lime Slaw Recipe

My weekend cooking adventures always spark something magical, like these crispy fish tacos with cilantro lime slaw that dance between crunchy and zesty.

Fresh cod transforms into a spectacular meal that breaks free from ordinary dinner routines.

Mediterranean sea salt and panko crumbs create an irresistible golden exterior for delicate fish fillets.

Bright lime brings sharp, tangy notes that complement the creamy slaw perfectly.

Crunchy cabbage adds textural contrast against the delicate fish, making each bite an unexpected delight.

Quick to assemble and bursting with vibrant flavors, this recipe promises to become your new favorite weeknight dinner.

You’ll want to roll up your sleeves and dive right into this mouthwatering culinary experience.

Why Fish Tacos with Cilantro Lime Slaw Are a Hit

• Crispy golden fish meets crunchy slaw, creating an incredible contrast that transforms ordinary dinner into a flavor-packed experience every time.
• Swap proteins, adjust spice levels, or add extra toppings like avocado or salsa, making these tacos a versatile canvas for personal culinary creativity.
• Kids and adults alike will devour these tacos, with simple ingredients and bold flavors that guarantee clean plates and happy faces around the dinner table.

What Goes Into These Fish Tacos

• Cod or Tilapia Fillets: Mild white fish with flaky texture, perfect for crispy coating.
• All-Purpose Flour: Creates a light, crispy exterior for the fish.
• Garlic Powder: Adds subtle, savory flavor to the coating.
• Paprika: Provides warm, slightly sweet undertone and beautiful color.
• Cayenne Pepper: Brings a gentle heat to the fish coating.
• Salt and Black Pepper: Essential seasonings for enhancing overall flavor.
• Buttermilk: Helps coating stick and tenderizes the fish.

• Vegetable Oil: Ideal for achieving golden, crispy fish exterior.

• Cabbage, Shredded: Provides crunchy base for the slaw.
• Cilantro, Chopped: Adds fresh, bright herb flavor.
• Lime Juice: Brings tangy, citrusy brightness to the slaw.
• Mayonnaise: Creates creamy texture for the slaw.
• Honey: Balances acidity with subtle sweetness.

• Corn or Flour Tortillas: Soft wrapper for holding crispy fish and slaw.
• Lime Wedges: Optional fresh citrus garnish for extra zest.

Step-by-Step to Assembling the Best Fish Tacos

Step 1: Coat the Fish

• Flour
• Garlic powder
• Paprika
• Cayenne pepper
• Salt
• Black pepper

Pour buttermilk into another bowl. Dunk each fish fillet into buttermilk, letting excess drip off, then roll in the seasoned flour mixture until fully covered.

Step 2: Fry to Golden Perfection

Heat vegetable oil in a large skillet over medium heat. When oil is sizzling hot, carefully slide in the fish fillets. Cook for 3-4 minutes on each side until they turn a beautiful golden brown and become wonderfully crispy. Move cooked fish to a paper towel-lined plate to absorb extra oil.

Step 3: Whip Up Zesty Slaw

• Shredded cabbage
• Fresh chopped cilantro
• Lime juice
• Mayonnaise
• Honey
• Salt
• Black pepper

Mix everything until ingredients are evenly distributed and flavors are dancing together.

Step 4: Build Mouthwatering Tacos

Warm up your tortillas. Place a crispy fish piece in each tortilla. Top generously with the tangy cilantro lime slaw. Add any extra toppings that make your taste buds sing.

Step 5: Serve and Savor

Plate your tacos with fresh lime wedges on the side. Squeeze lime over top for an extra citrusy kick. Dig in while everything is hot and crispy!

Tips for Tacos and Fresh Slaw

• Drain Fish Thoroughly: Pat fish fillets completely dry before coating to ensure maximum crispiness and prevent oil splattering during frying.
• Adjust Spice Level: Modify cayenne pepper amount to suit personal heat tolerance, adding more for extra kick or reducing for milder flavor.
• Select Fresh Fish: Choose firm white fish like cod, halibut, or tilapia that holds up well during frying and provides delicate, flaky texture.
• Warm Tortillas Perfectly: Briefly heat tortillas on a skillet or directly over gas flame for 10-15 seconds to enhance flavor and prevent cracking when folding.
• Customize Slaw Consistency: Control slaw's moisture by draining cabbage or adding extra mayonnaise depending on preferred texture and personal taste preferences.

How to Keep Fish Tacos Crisp When Stored

• Store leftover fish and slaw separately in airtight containers within 2 hours of cooking. Keep them in the refrigerator for up to 3 days.
• Warm crispy fish in a preheated oven at 350°F for 5-7 minutes. Avoid using the microwave to maintain crispiness.
• Add a splash of fresh lime juice and toss the slaw before serving to revive its zesty flavor and crispness.
• Eat refrigerated leftovers within 1-2 days for the best taste and texture, as fried fish tends to lose its crispiness over time.

Drinks and Sides That Pair with Fish Tacos

• Craft a bright, citrusy margarita with fresh lime juice and top-shelf tequila to complement the fish's crispy texture and tangy slaw.
• Choose a light Mexican lager like Corona or Modelo Especial, whose crisp and clean profile will cut through the rich, fried fish and balance the spicy undertones.
• Select a vibrant sauvignon blanc with high acidity and herbal notes that will mirror the cilantro and lime flavors while creating a refreshing counterpoint to the crunchy fish.
• Prepare a homemade agua fresca with cucumber and mint, offering a cool, hydrating drink that echoes the taco's fresh ingredients and provides a palate-cleansing experience.

Flavor Twists for Cilantro Lime Slaw Tacos

• Gluten-Free Fish Tacos: Swap wheat flour with almond flour or cornmeal for a crispy, gluten-free coating. Use gluten-free tortillas to accommodate those with wheat sensitivities.
• Vegan Fish Alternative: Replace fish with crispy tofu or jackfruit. Coat plant-based protein in seasoned cornstarch and pan-fry until golden. Use vegan mayo in the slaw for a dairy-free option.
• Low-Carb Lettuce Wrap Version: Skip tortillas and use large lettuce leaves as wraps. Serve crispy fish and slaw inside butter lettuce or romaine for a lighter, carb-conscious meal.
• Spicy Caribbean Variation: Add jerk seasoning to the flour mixture for a Caribbean-inspired flavor. Mix some diced mango into the slaw for a sweet and spicy tropical profile.

Crispy Fish Tacos With Cilantro Lime Slaw Recipe

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4.5 from 11 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Crispy fish tacos with cilantro lime slaw bring coastal Mexican flavors right to your kitchen table. Crunchy beer-battered fish nestles perfectly in warm tortillas, topped with zesty slaw that promises a refreshing crunch with each delightful bite.

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Ingredients

Scale 1x2x3x

Fish:

• 1 lb (453 grams) white fish fillets (such as cod or tilapia)
• 1 cup (120 grams) all-purpose flour
• 1 cup (240 milliliters) buttermilk

Seasoning:

• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper (optional for a little heat)
• Salt, to taste
• Black pepper, to taste

Frying:

• Vegetable oil for frying

Slaw:

• 2 cups (200 grams) shredded cabbage (green or purple)
• ¼ cup (15 grams) fresh cilantro, chopped
• 2 tablespoons lime juice
• 2 tablespoons mayonnaise
• ½ teaspoon honey
• Salt, to taste
• Black pepper, to taste

Assembly:

• 8 small corn or flour tortillas, warmed
• Lime wedges, for serving

Optional Toppings:

• Sliced avocado
• Diced tomatoes
• Cotija cheese

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Instructions

1. Craft a seasoned flour mixture by blending dry ingredients including flour, garlic powder, paprika, cayenne pepper, salt, and pepper in a shallow vessel.
2. Create a separate buttermilk bath and meticulously coat each fish fillet, ensuring complete coverage and allowing excess liquid to drip away.
3. Thoroughly dredge the buttermilk-coated fillets in the seasoned flour, pressing gently to create an even, comprehensive coating.
4. Warm a skillet with vegetable oil over medium heat until the surface shimmers with a consistent temperature.
5. Carefully place the flour-encrusted fish into the hot oil, allowing each side to transform into a golden, crisp exterior for approximately 3-4 minutes per side.
6. Transfer the expertly fried fish to a paper towel-lined surface to absorb excess oil and maintain its crunchy texture.
7. Construct the vibrant slaw by combining shredded cabbage, freshly chopped cilantro, zesty lime juice, creamy mayonnaise, sweet honey, and a balanced blend of salt and pepper.
8. Gently toss the slaw ingredients until thoroughly integrated, creating a harmonious flavor profile.
9. Warm the tortillas briefly to enhance their pliability and aromatic qualities.
10. Assemble each taco by nestling a crispy fish fillet into a soft tortilla and crowning it with a generous portion of the cilantro lime slaw.
11. Garnish with additional lime wedges to provide a bright, citrusy accent and serve immediately for optimal taste and texture.

Notes

• Choose fish with firm, white flesh like cod, halibut, or tilapia for the best crispy texture and flavor absorption.
• Pat fish fillets completely dry before dredging to ensure a golden, crunchy coating that doesn’t become soggy.
• Control oil temperature around 350°F to prevent burning and achieve perfect golden-brown crispy fish without greasiness.
• Swap buttermilk with dairy-free alternatives like coconut milk for lactose-intolerant or vegan diets, maintaining similar coating consistency.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner
• Method: Frying
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 5 g
• Protein: 18 g
• Cholesterol: 50 mg