Crispy Fish Tacos with Cilantro Lime Slaw
If you love tacos and enjoy crispy textures, you’re in for a treat! Crispy Fish Tacos with Cilantro Lime Slaw are a delicious option for a quick weeknight dinner or a fun weekend meal. The combination of crunchy fried fish and refreshing slaw creates a satisfying dish that’s perfect to share with family and friends.
Why Make This Recipe
Crispy Fish Tacos are not just flavorful, but they’re also simple to make. You get to enjoy the contrast of crispy, savory fish paired with a tangy, refreshing slaw. Plus, you can customize them to your liking by adding hot sauce or avocado! These tacos are a great way to bring some excitement to your dinner table.
How to Make Crispy Fish Tacos
Follow these simple steps to create your own Crispy Fish Tacos with Cilantro Lime Slaw.
Ingredients:
- 1 lb white fish fillets (cod, tilapia, or haddock)
- 1/2 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- 2 eggs, beaten
- Oil, for frying
- 2 cups shredded cabbage
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- 2 tablespoons mayonnaise
- 1 teaspoon honey
- 8 small corn or flour tortillas
- Lime wedges
- Hot sauce or avocado slices (optional)
Directions:
- To make the slaw, mix together the shredded cabbage, chopped cilantro, lime juice, mayonnaise, honey, salt, and pepper in a bowl. Chill the mixture in the fridge while you prepare the fish.
- Cut the fish into bite-sized strips.
- Set up your dredging station with three bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, smoked paprika, garlic powder, salt, and pepper.
- Coat each piece of fish in flour, dip it in the beaten eggs, and then press into the panko mixture until well coated.
- Heat oil in a skillet over medium-high heat. Fry the coated fish pieces for 2–3 minutes per side, or until they are golden brown and cooked through. Drain on paper towels.
- Warm the tortillas, then fill each one with crispy fish and a spoonful of slaw. Squeeze lime juice on top and add hot sauce or avocado slices if desired.
How to Serve Crispy Fish Tacos
Serve your Crispy Fish Tacos on a large platter with lime wedges on the side. You can also offer extra toppings like hot sauce or avocado for guests to customize their tacos. Enjoy with a refreshing drink!
How to Store Crispy Fish Tacos
If you have leftovers, store the fried fish and slaw separately in airtight containers in the refrigerator. The fish is best enjoyed fresh but can be kept for up to two days. Reheat the fish in the oven to keep it crispy before serving again.
Tips to Make Crispy Fish Tacos
- Use a thermometer to check the oil temperature for frying. It should be around 350°F for the best results.
- For extra crunch, try adding crushed tortilla chips to the panko mixture.
- Don’t overcrowd the pan while frying; fry the fish in batches to ensure even cooking.
Variation
You can switch up the fish by using salmon or shrimp if you prefer. You can also try adding different toppings, such as mango salsa or pickled onions, for a unique twist.
FAQs
Q: Can I bake the fish instead of frying it?
A: Yes! You can bake the breaded fish at 400°F for about 15-20 minutes until crispy, flipping halfway through.
Q: How can I make the slaw spicier?
A: Add some diced jalapeño or a pinch of cayenne pepper to the slaw to give it a spicy kick.
Q: How do I know the fish is fully cooked?
A: The fish should be opaque and flake easily with a fork. It should have an internal temperature of 145°F.
Enjoy making and eating your Crispy Fish Tacos with Cilantro Lime Slaw! They’re sure to become a new favorite.
