These crispy fish tacos are a fun and tasty treat! They feature perfectly fried fish, wrapped in warm tortillas, and topped with zesty cilantro lime slaw. Yum!
I always look forward to taco night, and these fish tacos never disappoint! They’re crunchy, fresh, and just the right amount of tangy. Perfect for sharing—or not! 😄
Making these tacos is super easy; just fry the fish, whip up the slaw, and assemble. I love adding a squeeze of extra lime just before eating. So refreshing!
Key Ingredients & Substitutions
White Fish Fillets: Cod and tilapia are great choices for this recipe due to their mild flavor and flaky texture. If you can’t find these, try using haddock or even a firm fish like mahi-mahi.
Flour & Cornmeal: The combo gives a nice crunch. If you want a gluten-free option, use almond flour or a gluten-free all-purpose blend for the flour, and keep the cornmeal.
Cilantro: Fresh cilantro is key in the slaw for that bright flavor. If you’re not a fan, try parsley or even mint for a different twist.
Tortillas: Corn tortillas are traditional and add a nice flavor, but flour tortillas are softer. It really comes down to your preference – both work well!
How Do I Get My Fish Perfectly Crispy?
Getting that crispy coating on your fish is all about the frying process. Ensure your oil is hot enough before adding the fish. If it’s too cool, the fish will soak up the oil and become greasy.
- Heat the oil to about 350°F (175°C). A drop of the egg mixture should sizzle immediately.
- Fry the fish without crowding the skillet. This helps maintain the oil temperature.
- Cook for just 3-4 minutes on each side until golden brown; timing is key!
Remember to let the fried fish drain on paper towels to remove excess oil – this keeps your tacos light and crunchy. Enjoy the process!
How to Make Crispy Fish Tacos With Cilantro Lime Slaw
Ingredients You’ll Need:
For the Fish:
- 1 lb white fish fillets (such as cod or tilapia)
- 1 cup flour
- 1/2 cup cornmeal
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg
- 1/4 cup milk
- Vegetable oil for frying
For the Cilantro Lime Slaw:
- 2 cups red cabbage, thinly sliced
- 1 cup green cabbage, thinly sliced
- 1/2 cup carrots, shredded
- 1/4 cup cilantro, chopped
- Juice of 2 limes
- 2 tbsp mayonnaise
- Salt and pepper to taste
For Serving:
- Corn or flour tortillas
- Avocado, sliced
- Lime wedges
- Sliced jalapeños (optional)
- Creamy sauce (optional, for drizzling)
How Much Time Will You Need?
This tasty recipe takes about 30 minutes to prepare and cook. You’ll spend around 15 minutes getting everything ready and about another 15 minutes frying the fish and assembling the tacos. A fun and easy meal!
Step-by-Step Instructions:
1. Prepare the Fish:
Start by mixing together the flour, cornmeal, paprika, cumin, garlic powder, salt, and black pepper in a medium bowl. In another bowl, whisk the egg and milk together until they are well combined. These will be your coating mixtures for the fish!
2. Coat the Fish:
Take each fish fillet and dip it first into the egg mixture, coating it well. Then, place it into the flour mixture, pressing lightly to make sure it sticks. Set the coated fillets aside on a plate while you heat the oil.
3. Fry the Fish:
In a large skillet, pour in enough vegetable oil to cover the bottom by about 1/4 inch. Heat the oil over medium-high heat until it’s hot. Carefully add the coated fish fillets to the hot oil and fry them until they are golden brown and crispy, about 3-4 minutes on each side. Remove the fish from the skillet and place them on paper towels to drain off any excess oil.
4. Make the Cilantro Lime Slaw:
In a large bowl, mix together the red cabbage, green cabbage, shredded carrots, and chopped cilantro. In a smaller bowl, whisk together the lime juice, mayonnaise, and a little salt and pepper. Pour this dressing over the cabbage mixture and toss everything until it’s well-coated and colorful!
5. Assemble the Tacos:
Warm your tortillas in a dry skillet or microwave until they’re soft. Then, place a piece of crispy fish in each tortilla and top it with a generous scoop of cilantro lime slaw, slices of avocado, and sliced jalapeños if you like a little spice!
6. Serve:
Drizzle your choice of creamy sauce over the top if you want, and serve the tacos with lime wedges on the side for some extra zing. Enjoy your delicious Crispy Fish Tacos with that refreshing Cilantro Lime Slaw!
Can I Use Frozen Fish for This Recipe?
Absolutely! You can use frozen fish fillets, just make sure they are completely thawed before cooking. To thaw quickly, place them in a sealed plastic bag and submerge in cold water for about 30 minutes, or leave them in the fridge overnight for best results.
How to Make This Recipe Gluten-Free?
You can easily make these fish tacos gluten-free by substituting the flour with a gluten-free all-purpose flour blend and the cornmeal with a gluten-free alternative. Ensure that your tortillas are also gluten-free. The taste and texture will still be delicious!
What’s the Best Way to Store Leftover Fish Tacos?
Store any leftover fish and slaw in separate airtight containers in the fridge. The fish can be kept for up to 2 days, while the slaw stays fresh for about 3 days. Simply reheat the fish in a skillet before assembling your tacos again!
Can I Make the Cilantro Lime Slaw in Advance?
Definitely! You can make the slaw a day in advance. Just keep it covered in the refrigerator. This actually allows the flavors to meld even more, making it even tastier when you assemble the tacos!
