Crispy Fish Tacos with Cilantro Lime Slaw

Why You’ll Love This Recipe

• Burst of Flavors: These tacos feature a perfect balance of crispy fish, tangy slaw, and the freshness of cilantro and lime.
• Easy to Prepare: With simple, accessible ingredients, this recipe is quick to whip up.
• Healthy and Fresh: A lighter, healthier alternative to heavy taco fillings, full of fresh vegetables and lean fish.

Ingredients

For the Crispy Fish:

• 1 lb white fish fillets (like cod or tilapia), cut into strips
• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 2 eggs, beaten
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• Vegetable oil for frying

For the Cilantro Lime Slaw:

• 2 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 large carrot, shredded
• 1/2 cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tbsp mayonnaise
• Salt and pepper to taste

For Serving:

• 8 small corn tortillas
• Fresh lime wedges
• Optional toppings: avocado slices, salsa, jalapeño slices, or hot sauce

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Fish: Season the fish fillets with garlic powder, paprika, salt, and pepper. Coat the fish in flour, dip in beaten egg, and then coat with panko breadcrumbs. Fry the fish in hot oil until golden and crispy, about 3-4 minutes per side. Drain on paper towels.
2. Make the Cilantro Lime Slaw: Combine shredded cabbages, carrot, and cilantro. Whisk together lime juice, mayonnaise, salt, and pepper in a separate bowl, then toss with the slaw mixture.
3. Assemble the Tacos: Warm the tortillas and fill each with crispy fish and cilantro lime slaw. Add optional toppings and serve with lime wedges.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 10-15 minutes
• Total Time: 30 minutes

Variations

• Spicy Tacos: Add cayenne pepper to the breading mix or garnish with fresh jalapeños for a spicy kick.
• Different Proteins: Swap the fish for shrimp or chicken for a variation on the recipe.

Storage/Reheating

• Fish: Store in an airtight container for up to 2 days. Reheat in the oven at 375°F (190°C) for about 10 minutes to restore crispiness.
• Slaw: Store in the fridge for up to 2-3 days. The flavors improve after a few hours.
• Tortillas: Store at room temperature for 1-2 days, or refrigerate for up to a week.

FAQs

1. Can I use frozen fish for this recipe?

Yes, frozen fish works well—just make sure to thaw it completely before cooking.

2. How do I keep the fish crispy when reheating?

Reheat the fish in the oven to maintain its crispiness.

3. Can I use a different type of fish?

Yes, tilapia, halibut, or even catfish would work well in this recipe.

4. How do I make the slaw spicier?

Add a pinch of cayenne pepper to the slaw dressing or top with spicy jalapeños.

5. Can I prepare this recipe ahead of time?

You can prep the slaw and fish separately, but it’s best to assemble the tacos just before serving to keep the fish crispy.

6. Can I use flour tortillas instead of corn tortillas?

Yes, flour tortillas will work, but corn tortillas are recommended for the best texture.

7. What is the best fish to use for tacos?

White fish fillets like cod or tilapia work best due to their mild flavor and firm texture.

8. How do I make this recipe dairy-free?

Replace the mayonnaise in the slaw with a dairy-free alternative like vegan mayo.

9. How do I keep the tortillas from getting soggy?

Warm the tortillas just before serving and avoid overloading them with toppings to prevent sogginess.

10. How can I make this recipe gluten-free?

Use gluten-free breadcrumbs and flour to make the recipe gluten-free.

Conclusion

These Crispy Fish Tacos with Cilantro Lime Slaw are a flavorful, healthy meal that is quick to prepare and perfect for any occasion. With a balance of crispy fish, fresh slaw, and optional toppings, it’s a dish that will satisfy everyone at the table. Whether you’re hosting a gathering or enjoying a simple weeknight dinner, this recipe is sure to become a favorite.

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