why make this recipe

Crispy Fish Tacos with Cilantro Lime Slaw are a delicious and fun meal perfect for any occasion. They are easy to make and bring fresh flavors together. The crispy fish pairs perfectly with the cool, creamy slaw, making every bite a treat. Whether it’s a casual family dinner or a gathering with friends, these tacos will surely be a hit!

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:

Start by coating the fish fillets in flour, then dipping them in beaten eggs, and finally coating them with breadcrumbs.
Heat oil in a frying pan and fry the coated fish until they are golden and crispy.
In a separate bowl, mix the slaw ingredients – combine red cabbage, green cabbage, chopped cilantro, mayo, lime juice, honey, and season with salt and pepper. Chill the mixture in the refrigerator.
Warm the tortillas in a dry skillet until they are soft.
Assemble your tacos by placing a tortilla on a plate, adding crispy fish, topping with slaw, and sprinkling a bit of extra cilantro.
Serve the tacos with lime wedges on the side for an extra zesty touch.

how to serve Crispy Fish Tacos with Cilantro Lime Slaw

These tacos are best served fresh! You can set up a taco station where everyone can build their own tacos. Lay out the warm tortillas, crispy fish, slaw, and extra cilantro. Don’t forget the lime wedges for squeezing on top!

how to store Crispy Fish Tacos with Cilantro Lime Slaw

If you have leftovers, store the fish and slaw separately. Keep the fish in an airtight container in the fridge for up to 2 days. The slaw can also be stored in a separate container for about 2 days. To reheat the fish, just warm it in the oven to keep it crispy.

tips to make Crispy Fish Tacos with Cilantro Lime Slaw

For extra crunch, try using panko breadcrumbs instead of regular breadcrumbs.
Make the slaw ahead of time. Letting it chill in the fridge helps the flavors meld together nicely.
If you like heat, add some diced jalapeños to the slaw or serve with a spicy sauce.

variation

Feel free to experiment! You can use grilled fish instead of fried for a healthier option. Adding avocado or mango to the slaw can give it a different flavor and texture. If you want to go meatier, consider using shrimp or even chicken!

FAQs

1. Can I use frozen fish?
Yes, frozen fish works well for this recipe. Just make sure to thaw it completely before cooking.

2. Can I make the slaw in advance?
Absolutely! You can make the slaw a day ahead and keep it in the fridge until you are ready to use it.

3. What kind of tortillas should I use?
You can use either flour or corn tortillas based on your preference. Both work well with the fish and slaw.