Crispy Fish Tacos with Cilantro Lime Slaw
Crispy Fish Tacos with Cilantro Lime Slaw are a delicious and fun meal perfect for any occasion, combining fresh flavors with a crunchy texture.
Ingredients
For the crispy fish
- 1 lb white fish fillets (like cod or tilapia)
- 1/2 cup flour
- 2 pieces eggs, beaten
- 1 cup breadcrumbs or panko For extra crunch, panko breadcrumbs are recommended.
- to taste Salt, pepper, paprika
For the cilantro lime slaw
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- 1/4 cup chopped cilantro
- 1/4 cup mayo
- 1 piece Juice of 1 lime
- 1 tsp honey
- to taste Salt & pepper
For serving
- 6-8 pieces small flour or corn tortillas
- Lime wedges For an extra zesty touch.
- Extra chopped cilantro
Instructions
Preparation
- Coat the fish fillets in flour, dip them in beaten eggs, and then coat with breadcrumbs.
- In a frying pan, heat oil and fry the coated fish until golden and crispy.
- In a separate bowl, mix 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 soft.
Assembly
- On a plate, place a tortilla, add crispy fish, top with slaw, and sprinkle with extra cilantro.
Notes
These tacos are best served fresh. Set up a taco station for everyone to build their own tacos. You can store leftovers separately in airtight containers in the fridge for up to 2 days.