Crispy Fish Tacos Cilantro

This crispy fish taco recipe transforms simple ingredients into a restaurant-worthy meal that's become my go-to for impressing dinner guests without spending hours in the kitchen. The combination of crunchy fish and tangy slaw creates that perfect balance of textures and flavors that makes fish tacos so irresistible.

I first made these tacos during a summer gathering when I needed something quick yet impressive. The empty plates and requests for the recipe told me everything I needed to know these have now become my signature dish when friends come over.

Ingredients

• For the Fish
• White fish fillets: Such as cod or tilapia; fresh is best but thawed frozen works well too
• All purpose flour: Creates the perfect crispy coating
• Garlic powder: Adds depth of flavor without overpowering
• Paprika: Brings a subtle smokiness and beautiful color
• Cayenne pepper: Optional but adds a pleasant warmth
• Buttermilk: Tenderizes the fish and helps the coating adhere
• Vegetable oil: For frying; choose one with a high smoke point

• For the Cilantro Lime Slaw
• Shredded cabbage: Green or purple; both work great for crunch and color
• Fresh cilantro: Brightens the entire dish with its distinctive flavor
• Lime juice: Provides essential acidity that cuts through the richness
• Mayonnaise: Creates a creamy base without making the slaw too heavy
• Honey: Balances the acidity with just a touch of sweetness
• Salt and pepper: Essential for bringing all flavors together

• For Assembly
• Corn or flour tortillas: Corn provides authenticity while flour is kid friendly
• Lime wedges: A must for that final squeeze of brightness
• Optional toppings: Such as avocado, tomatoes, or Cotija cheese for customization

Step-by-Step Instructions

Prepare the Fish Coating:

Mix the flour and seasonings thoroughly in a shallow bowl ensuring even distribution of spices. The seasoned flour is what gives our fish that perfect flavor so take time to ensure it's well combined. Pour buttermilk into a separate bowl this creates our two station dredging system.

Coat the Fish:

Pat fish fillets dry with paper towels first to help coating adhere better. Dip each fillet completely in buttermilk allowing excess to drip off. Press firmly into the seasoned flour mixture coating all sides. For extra crispiness let the coated fish rest for 5 minutes before frying.

Fry to Perfection:

Heat oil in a large skillet to 350°F for optimal crispiness. Test readiness by sprinkling a bit of flour in the oil it should sizzle immediately. Place fish carefully into hot oil leaving space between pieces. Fry for exactly 3 minutes on first side then gently flip and cook 2 3 minutes more until golden brown and crispy. The internal temperature should reach 145°F.

Create the Slaw:

Combine all slaw ingredients in a bowl tossing gently but thoroughly. The lime juice will begin to slightly wilt the cabbage which is exactly what we want. Make this at least 10 minutes before serving to allow flavors to meld but not so early that it becomes too soggy.

Warm the Tortillas:

Heat tortillas in a dry skillet for 20 30 seconds per side until pliable and slightly charred in spots. Alternatively wrap stack in damp paper towels and microwave for 30 seconds. Keep warm wrapped in a clean kitchen towel until serving.

Assemble and Serve:

Break the crispy fish into chunks rather than using whole pieces for easier eating. Place a generous portion of fish in each tortilla leaving room for toppings. Top with a heaping spoonful of slaw and any additional toppings. Serve immediately with lime wedges on the side.

Pin

The lime in this recipe is truly the secret ingredient that ties everything together. I learned to zest the limes before juicing them to add an extra layer of citrus flavor to the slaw. My family now requests these tacos for almost every celebration we have because they feel special yet come together so easily.

Make Ahead Options

The slaw actually benefits from being made a few hours ahead of time. The flavors meld beautifully when given some time to get acquainted in the refrigerator. Just keep it covered and give it a quick toss before serving. However do not dress your cabbage more than 4 hours ahead or it will become too soggy.

For the fish component prepare the seasoned flour mixture up to a day ahead and store in an airtight container at room temperature. The buttermilk can be measured and refrigerated several hours before cooking. When you're ready to eat simply dredge and fry the fish for that essential fresh crispiness that makes these tacos shine.

Perfect Pairings

These fish tacos pair wonderfully with Mexican street corn topped with cotija cheese and chili powder. A simple black bean and corn salad dressed with lime vinaigrette makes another excellent side dish that complements without competing with the tacos.

For beverages nothing beats an ice cold Mexican beer with a lime wedge or a classic margarita. For non alcoholic options try a watermelon agua fresca or sparkling water with fresh lime which echoes the citrus notes in the tacos.

Temperature Tips

The oil temperature is crucial for perfectly crispy fish. Too hot and the coating burns before the fish cooks too cool and the fish absorbs oil becoming greasy. If you don't have a thermometer test the oil by dropping in a small piece of bread it should bubble vigorously and brown in about 60 seconds at the ideal temperature.

When frying multiple batches maintain consistent heat by allowing the oil to return to temperature between batches. Adding too much fish at once drastically lowers the oil temperature resulting in soggy coating. Patience here results in perfectly crispy fish every time.

Pin

Recipe Questions & Answers

→ What type of fish works best for these tacos?

White fish like cod or tilapia is ideal due to its mild flavor and tender texture, perfect for frying.

→ Can I bake the fish instead of frying?

Yes, bake the breaded fish at 400°F for 10-12 minutes, flipping halfway through until crispy.

→ How do I make the cilantro lime slaw?

Mix shredded cabbage, chopped cilantro, lime juice, mayonnaise, honey, salt, and pepper until evenly combined.

→ What are some optional toppings for these tacos?

You can add sliced avocado, diced tomatoes, or Cotija cheese for added flavor and texture.

→ How should I serve the tacos?

Serve the tacos with warm tortillas, lime wedges, and any toppings of your choice for additional customization.