Get ready to elevate your taco game with these mouthwatering Crispy Fish Tacos topped with a fresh and tangy Cilantro Lime Slaw. This recipe combines flaky fish coated in a perfectly seasoned crispy crust, topped with a creamy and zesty slaw, all wrapped in warm tortillas. It’s a delightful blend of textures and flavors that’s sure to become a household favorite. Whether it’s a casual weeknight dinner or a festive gathering, these tacos are a guaranteed crowd-pleaser.
Ingredients:
For the Crispy Fish:
- 1 lb (450g) white fish fillets (like cod, tilapia, or halibut)
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional, for extra spice)
- Salt and pepper, to taste
- Vegetable oil, for frying
For the Cilantro Lime Slaw:
- 2 cups shredded cabbage (green or red, or a mix)
- 1/2 cup grated carrots
- 1/4 cup chopped fresh cilantro
- 1/3 cup mayonnaise
- 2 tbsp sour cream or Greek yogurt
- Juice of 1 lime
- 1 tsp honey
- 1/4 tsp cumin
- Salt and pepper, to taste
For Assembling the Tacos:
- 8 small corn or flour tortillas, warmed
- Sliced avocado (optional)
- Lime wedges, for serving
- Sliced jalapeños, for garnish (optional)
- Extra cilantro, for garnish
Instructions:
- Prepare the Fish:
- Pat the fish fillets dry with a paper towel and cut them into bite-sized strips.
- In three separate bowls, set up a dredging station: one with flour (seasoned with a pinch of salt and pepper), one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, paprika, cayenne pepper, salt, and pepper.
- Coat each fish strip in the flour, then dip it in the beaten eggs, and finally coat it with the seasoned panko breadcrumbs. Press the breadcrumbs lightly to ensure they stick.
- Fry the Fish:
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. To check if the oil is ready, drop in a breadcrumb—if it sizzles, it’s good to go.
- Fry the fish pieces in batches until golden brown and crispy, about 2-3 minutes per side. Remove and place them on a paper towel-lined plate to drain excess oil.
- Make the Cilantro Lime Slaw:
- In a large bowl, combine shredded cabbage, grated carrots, and chopped cilantro.
- In a separate small bowl, whisk together mayonnaise, sour cream or Greek yogurt, lime juice, honey, cumin, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss to combine. Adjust seasoning with additional salt, pepper, or lime juice, if needed.
- Assemble the Tacos:
- Warm the tortillas in a skillet or microwave.
- Place a few pieces of crispy fish in each tortilla. Top with a generous spoonful of Cilantro Lime Slaw.
- Add sliced avocado, jalapeños, and a sprinkle of extra cilantro, if desired.
- Serve with lime wedges on the side for an extra burst of citrusy flavor.