Crispy Fish Tacos Cilantro (Printable Version)
Crispy fish tacos with tangy cilantro lime slaw for a fast, flavorful bite.
# What You'll Need:
→ Fish Preparation
01 -
1 lb white fish fillets (such as cod or tilapia)
02 -
1 cup all-purpose flour
03 -
1/2 tsp garlic powder
04 -
1/2 tsp paprika
05 -
1/4 tsp cayenne pepper (optional)
06 -
Salt and pepper, to taste
07 -
1 cup buttermilk
08 -
Vegetable oil for frying
→ Cilantro Lime Slaw
09 -
2 cups shredded cabbage (green or purple)
10 -
1/4 cup fresh cilantro, chopped
11 -
2 tbsp lime juice
12 -
2 tbsp mayonnaise
13 -
1/2 tsp honey
14 -
Salt and pepper, to taste
→ For Assembly
15 -
8 small corn or flour tortillas, warmed
16 -
Lime wedges, for serving
17 -
Optional toppings: sliced avocado, diced tomatoes, or Cotija cheese
# Steps to Follow:
01 -
In a shallow bowl, mix together the flour, garlic powder, paprika, cayenne pepper, salt, and pepper. Pour the buttermilk into a separate bowl. Dip each fish fillet into the buttermilk, allowing any excess to drip off, then dredge in the seasoned flour mixture until well coated.
02 -
Heat a generous amount of vegetable oil in a large skillet over medium heat. Once hot, add the fish fillets and fry for 3-4 minutes on each side, or until golden and crispy. Transfer the cooked fish to a paper towel-lined plate to drain excess oil.
03 -
In a large bowl, combine the shredded cabbage, chopped cilantro, lime juice, mayonnaise, honey, salt, and pepper. Toss until evenly mixed and set aside.
04 -
Place a piece of crispy fish in each warm tortilla. Top with a generous scoop of cilantro lime slaw and any additional toppings you like.
05 -
Serve the tacos with lime wedges for an extra burst of citrus and enjoy immediately.
# Additional Notes:
01 -
For a lighter option, bake the breaded fish at 400°F for 10-12 minutes, flipping halfway through, until crispy.
02 -
Using an air fryer? Preheat to 390°F and cook the fish for 8-10 minutes, turning halfway for even crispiness.