These crispy fish tacos are a fun and tasty treat! The fish is perfectly fried until golden and paired with a fresh cilantro lime slaw that adds a zesty crunch.
Who knew tacos could be this exciting? I love how they’re light yet satisfying! Top them with some extra lime juice, and you’re in for a tasty adventure. 🌮
Making these tacos is so simple! Just fry the fish, toss together the slaw, and enjoy. Perfect for a casual dinner or sharing with friends. You can’t go wrong!
Key Ingredients & Substitutions
Fish: Fresh white fish like cod or tilapia works best for crispy tacos. If you’re looking for a substitute, you can use shrimp or even tofu for a vegetarian option, which also crisps up nicely when fried.
Tortillas: Corn tortillas add authentic flavor and texture. If you’re gluten-free, check the label for GF corn tortillas. Flour tortillas are also an option but will give a different taste.
Cilantro: Fresh cilantro adds a great flavor to your slaw. If you’re not a fan, parsley is a good swap, though it won’t have the same zest. You can skip it if you’re allergic or simply dislike it!
Lime: Fresh lime juice is key for balance in the slaw and tacos. Bottled lime juice can work in a pinch, but fresh really brightens the flavor. If limes aren’t available, lemon juice can be used as a substitute.
How Do You Achieve the Perfect Crispy Texture on Fish?
Getting that crunchy exterior on your fish is all about the frying technique. Start by patting the fish dry to remove excess moisture, which can prevent it from crisping up. Then, use a light coating of batter or breadcrumbs for texture.
- Heat oil in a pan until it’s hot but not smoking. Test it by dropping in a small piece of bread; it should sizzle immediately.
- Carefully place the fish in the oil and avoid overcrowding the pan – this helps keep the temperature consistent!
- Cook for a few minutes on each side until golden and crispy.
- Drain the fish on paper towels to remove excess oil before serving.
How to Make Crispy Fish Tacos with Cilantro Lime Slaw
Ingredients You’ll Need:
For the Fish Tacos:
- 1 pound white fish fillets (like cod or tilapia)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup breadcrumbs (panko for extra crispiness)
- 2 large eggs
- Vegetable oil for frying
- 8 small corn or flour tortillas
For the Cilantro Lime Slaw:
- 2 cups green cabbage, shredded
- 1 cup carrots, shredded
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 tablespoon honey (optional)
- Salt and pepper to taste
How Much Time Will You Need?
You’ll need about 30 minutes to prepare this dish. This includes 10 minutes for prepping the ingredients and making the slaw, and about 20 minutes for frying the fish and warming the tortillas. It’s a quick and easy dinner option that’s full of flavor!
Step-by-Step Instructions:
1. Make the Cilantro Lime Slaw:
In a large mixing bowl, combine the shredded cabbage, shredded carrots, and chopped cilantro. In a small bowl, whisk together the lime juice, olive oil, honey (if using), and a pinch of salt and pepper. Pour this dressing over the cabbage mixture and toss everything together until well-coated. Set aside to let the flavors meld while you prepare the fish.
2. Prepare the Fish:
In a shallow dish, mix the flour, paprika, garlic powder, cumin, salt, and pepper. In another bowl, beat the eggs. Place the breadcrumbs in a third bowl. Take each fish fillet, coat it with the seasoned flour, dip it in the beaten eggs, then roll it in the breadcrumbs until fully covered. This will give your tacos that crispy crunch!
3. Fry the Fish:
In a large skillet, heat about ½ inch of vegetable oil over medium heat. Once hot, carefully add the breaded fish fillets to the skillet in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. Use a slotted spatula to transfer the fish to a paper towel-lined plate to drain excess oil.
4. Warm the Tortillas:
While the fish is frying, warm the tortillas in a separate skillet or directly over an open flame, just until they are soft and pliable. You can keep them warm in a clean kitchen towel as you finish frying the fish.
5. Assemble the Tacos:
To assemble your tacos, place a few pieces of crispy fish on each tortilla. Top with the cilantro lime slaw, and add any extra toppings you like, such as lime wedges, sour cream, or hot sauce.
6. Serve:
Serve the tacos with lime wedges on the side for squeezing over the top, and any additional toppings such as sour cream or hot sauce, if preferred. Enjoy your Crispy Fish Tacos with Cilantro Lime Slaw!
Can I Use a Different Type of Fish for Tacos?
Absolutely! You can substitute the fish with other types like shrimp, tilapia, or even grilled chicken. Just make sure to adjust your cooking time accordingly; shrimp cooks much faster than white fish!
How Can I Make the Slaw Ahead of Time?
You can prepare the cilantro lime slaw a day in advance. Just store it in an airtight container in the fridge. It might soften a bit, but the flavors will meld nicely. Give it a good toss before serving to refresh it!
What is the Best Way to Store Leftover Tacos?
To store leftover tacos, separate the fish and slaw from the tortillas. Place the fish and slaw in airtight containers in the fridge for up to 2 days. For the tortillas, wrap them in foil or plastic wrap. Reheat the fish in the oven or a skillet for best results!
Can I Use Corn Tortillas Instead of Flour?
Yes, you can definitely use corn tortillas! They add a nice flavor and texture, plus they’re gluten-free. Just warm them on a skillet for a few seconds on each side to make them more pliable before assembling your tacos.
