These crispy fish tacos are a tasty treat topped with a fresh cilantro lime slaw! The crunchy fish pairs perfectly with the zesty crunch of the slaw, making each bite feel like a fiesta.
Honestly, who can resist that satisfying crunch? I love piling on the slaw and feeling right at home! 🍴 These tacos are perfect for a quick dinner or a fun weekend meal with friends!
Key Ingredients & Substitutions
White Fish: I recommend using cod or tilapia because they’re mild and easy to fry. If fresh fish isn’t available, feel free to use frozen or canned fish like salmon or even shrimp for a different twist.
Cornmeal: This is what makes the fish crispy. If you don’t have cornmeal, breadcrumbs can be a good substitute, or try panko for extra crunch!
Cabbage: Red and green cabbage give color and crunch to the slaw. If you prefer a softer texture, you can use coleslaw mix instead. It’s available in most grocery stores and can save prep time!
Lime Juice: Fresh lime juice brightens the flavors of your slaw and tacos. If lime isn’t available, lemon juice works as a nice alternative.
How Do I Make Crispy Fish Without It Falling Apart?
Coating and frying fish can be tricky, but here’s how you can achieve that golden, crispy texture. Follow these steps for best results:
- Pat Dry: Always pat your fish fillets dry with paper towels before seasoning. This removes excess moisture and helps the coating stick better.
- Breading Station: Set up a three-step breading station: flour mixture, egg wash, then cornmeal. This layering is key for a thick, crispy crust!
- Heat the Oil: Make sure your oil is hot enough before adding the fish. It should sizzle when the fish hits the pan. This helps create a crispy outer layer.
- Don’t Crowd the Pan: Frying too many fillets at once can lower the oil temperature, causing soggy fish. Fry in batches for the best results.
Crispy Fish Tacos With Cilantro Lime Slaw
Ingredients You’ll Need:
For the Fish Tacos:
- 1 lb white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper (optional)
- Salt and pepper to taste
- 1 cup cornmeal (for coating)
- 2 eggs, beaten
- 8 small corn tortillas
- 1 avocado, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
For the Cilantro Lime Slaw:
- 2 cups red cabbage, thinly sliced
- 1 cup green cabbage, thinly sliced
- 1/4 cup cilantro, chopped
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon honey (or agave)
- Salt and pepper to taste
How Much Time Will You Need?
This delicious recipe will take about 20 minutes to prepare and another 15 minutes to cook, making it a quick yet satisfying meal! You’ll spend some time mixing up the slaw, breading the fish, and then frying it to crispy perfection.
Step-by-Step Instructions:
1. Prepare the Cilantro Lime Slaw:
Start by grabbing a large bowl. Combine the thinly sliced red cabbage, green cabbage, chopped cilantro, mayonnaise, lime juice, honey, and a sprinkle of salt and pepper. Mix everything together thoroughly. Once mixed, cover the bowl and pop it in the fridge to chill until you’re ready to assemble your tacos.
2. Prepare the Fish:
Take your fish fillets and pat them dry with a paper towel. This will help the breading stick better. Season both sides of the fish with salt and pepper to enhance the flavor.
3. Set Up the Breading Station:
In a shallow dish, mix together the flour, paprika, cumin, garlic powder, cayenne pepper, and a little bit of salt and pepper. In a second shallow dish, pour in the beaten eggs. And in a third shallow dish, place the cornmeal. This setup will make it easy to coat the fish.
4. Coat the Fish:
Now it’s time to coat the fish! Take each fillet, dredge it in the flour mixture, shaking off any extra flour. Next, dip it into the beaten eggs, making sure it’s fully coated. Finally, roll it in the cornmeal until it’s all covered in that crispy goodness.
5. Fry the Fish:
Heat a skillet over medium-high heat and add enough oil to cover the bottom of the pan. Once the oil is hot (you can test by dropping a small piece of bread to see if it sizzles), carefully add the breaded fish fillets. Fry them for about 4-5 minutes on each side, or until they are golden brown and crispy. Once cooked, transfer the fish to a plate lined with paper towels to soak up any extra oil.
6. Warm the Tortillas:
In another pan (or the same one if you prefer!), warm the corn tortillas for about 30 seconds on each side until they are nice and pliable. You can keep them wrapped in a clean dish towel to stay warm.
7. Assemble the Tacos:
Time to put it all together! Take a warm tortilla and place a few slices of avocado in the center. Then add a piece of crispy fish on top. Spoon on some cilantro lime slaw, garnish with fresh cilantro, and don’t forget the lime wedges on the side for squeezing!
8. Enjoy:
Your Crispy Fish Tacos are ready to enjoy! Serve them up immediately while the fish is still warm and crispy. Each bite will be packed with flavor and freshness. Enjoy your meal!
Can I Use a Different Type of Fish?
Absolutely! While cod and tilapia are excellent choices, you can also use other flaky white fish like haddock, catfish, or even snapper. Just ensure the fish is fresh and cooked until flaky!
How Can I Make These Tacos Gluten-Free?
For gluten-free tacos, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free cornmeal. Check that your tortillas are labeled gluten-free, and you’ll have a deliciously safe option!
Can I Prepare the Slaw in Advance?
Yes, you can! The cilantro lime slaw can be made up to a day ahead. Just store it in an airtight container in the fridge. This will allow the flavors to meld beautifully; just give it a good stir before serving!
What’s the Best Way to Store Leftover Tacos?
If you have leftovers, store the fish and slaw separately in airtight containers. The fish will keep in the fridge for about 2 days, while the slaw can last for up to 3 days. Reheat the fish in the oven to help retain its crispiness, and enjoy fresh tacos again!
