Crispy Fish Tacos with Cilantro Lime Slaw

why make this recipe

Crispy Fish Tacos with Cilantro Lime Slaw are a fun and delicious meal perfect for any occasion. They are quick to prepare and offer a wonderful mix of flavors and textures. The crispy fish paired with the fresh and tangy slaw creates a delightful contrast that will please your taste buds. Whether you’re hosting a casual gathering or just looking for a tasty dinner option, these tacos are sure to impress.

how to make Crispy Fish Tacos with Cilantro Lime Slaw

Ingredients :

• 1 lb white fish fillets (like cod or tilapia)
• 1⁄2 cup flour
• 2 eggs, beaten
• 1 cup breadcrumbs or panko
• Salt, pepper, paprika to taste
• Oil for frying
• 1 cup shredded red cabbage
• 1 cup shredded green cabbage
• 1⁄4 cup chopped cilantro
• 1⁄4 cup mayo
• Juice of 1 lime
• 1 tsp honey
• Salt & pepper to taste
• 6–8 small flour or corn tortillas
• Lime wedges
• Extra chopped cilantro

Directions :

1. Coat the fish in flour, dip it in the beaten egg, and then coat it with breadcrumbs.
2. Fry the coated fish in hot oil until golden and crisp.
3. In a bowl, mix together the shredded red cabbage, green cabbage, chopped cilantro, mayo, lime juice, honey, salt, and pepper. Let the slaw chill in the refrigerator.
4. Warm the tortillas in a dry skillet over medium heat.
5. Assemble your tacos by placing a piece of crispy fish on a tortilla, topping it with the cilantro lime slaw, and adding extra cilantro if desired.
6. Serve the tacos with lime wedges on the side for an extra burst of flavor.

how to serve Crispy Fish Tacos with Cilantro Lime Slaw

Serve the Crispy Fish Tacos warm, straight from the skillet. Pair them with fresh lime wedges to drizzle over the tacos. You can also add salsa, avocado, or hot sauce for extra flavor. These tacos are great for gatherings, casual dinners, or even a picnic!

how to store Crispy Fish Tacos with Cilantro Lime Slaw

If you have leftovers, store the components separately. Keep the crispy fish in an airtight container in the fridge for up to 2 days. The slaw can also be stored in its own container. To reheat the fish, place it in a hot oven to retain its crispiness. Assemble the tacos fresh when ready to eat.

tips to make Crispy Fish Tacos with Cilantro Lime Slaw

• Make sure the oil is hot before frying the fish to achieve the perfect crispy texture.
• You can add other ingredients to the slaw, like diced bell peppers or shredded carrots, for more crunch and flavor.
• Experiment with different types of fish based on your preference and availability, such as salmon or mahi-mahi for variety.

variation

For a healthier option, you can bake the fish instead of frying. Simply place the coated fish on a baking sheet, spray lightly with cooking oil, and bake in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until cooked through and crispy.

FAQs

Can I use frozen fish fillets?
Yes, you can use frozen fish fillets. Just make sure to thaw them completely before coating and frying.

What type of fish is best for these tacos?
White fish like cod, tilapia, or haddock works best for crispy fish tacos, but feel free to try other fish according to your taste.

Can I make the slaw ahead of time?
Yes, you can make the slaw a few hours ahead of time and keep it in the fridge until you are ready to serve. This allows the flavors to meld beautifully!