These crispy fish tacos are a tasty treat! With crunchy fish and a zesty cilantro lime slaw, they’re perfect for any day of the week. Plus, they’re easy to make, which is a bonus!
I love loading these tacos with extra slaw—it adds a fun crunch! You’ll want to gather your friends and enjoy these together, maybe with some salsa on the side. Yum!
Key Ingredients & Substitutions
White Fish: Cod and tilapia are my favorites for these tacos due to their mild flavor and flaky texture. If you can’t find these, try using haddock or snapper, which also work well.
Cornmeal: This gives the fish a nice crispy coating. If you’re gluten-free, opt for gluten-free flour in place of regular all-purpose flour. Almond flour can also be a good choice.
Cilantro: Fresh cilantro brightens the slaw! If you’re not a fan of cilantro, you can replace it with parsley for a different but fresh flavor.
Tortillas: I love using corn tortillas for their authentic taste, but feel free to use flour tortillas if you prefer a soft and chewy texture.
How Do You Get Crispy Fish?
The secret to crispy fish lies in the coating and frying technique. Here’s a simple guide to nail it:
- Mix the dry ingredients well to create an even coating. Dredging in the egg-milk mix keeps the coating on.
- Ensure the oil is hot enough before adding the fish. A good test is dropping a small bit of the batter into the oil; it should sizzle right away.
- Don’t overcrowd the pan! Fry in batches to maintain the oil temperature and achieve that perfect crispness.
Let the fried fish rest on a paper towel to absorb excess oil, keeping them crispy and delicious!
How to Make Crispy Fish Tacos With Cilantro Lime Slaw
Ingredients You’ll Need:
For the Fish:
- 1 pound white fish fillets (cod or tilapia)
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional for extra heat)
- 2 eggs
- 1/4 cup milk
- Oil for frying (vegetable or canola oil)
For the Cilantro Lime Slaw:
- 2 cups green cabbage, shredded
- 1 cup purple cabbage, shredded
- 1 carrot, grated
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tbsp mayonnaise
- Salt and pepper to taste
For Serving:
- Corn or flour tortillas
- Avocado slices
- Lime wedges
- Sliced jalapeños (optional)
- Additional chopped cilantro for garnish
How Much Time Will You Need?
This delicious recipe takes about 20 minutes to prepare, and you’ll need another 15 minutes for cooking. Overall, you can look at roughly 35 minutes from start to finish. Quick and tasty!
Step-by-Step Instructions:
1. Prepare the Slaw:
Start by grabbing a large bowl. Add the shredded green cabbage, purple cabbage, grated carrot, and chopped cilantro. In a smaller bowl, whisk together the lime juice, mayonnaise, salt, and pepper until smooth. Pour this dressing over your cabbage mixture and toss everything together well. Set the slaw aside to marinate while you work on the fish.
2. Prepare the Fish:
Now, take a shallow dish and mix the flour, cornmeal, paprika, garlic powder, salt, pepper, and cayenne pepper (if you’re using it). In a separate bowl, whisk together the eggs and milk until nicely combined.
3. Coat the Fish:
Time to coat the fish! Take each fish fillet and first dip it into the egg mixture, letting the excess drip off. Then, coat the fish in the flour-cornmeal mixture, pressing lightly to make sure it sticks on well.
4. Fry the Fish:
Heat some oil in a large skillet over medium-high heat. Once the oil is nice and hot, carefully add the coated fish fillets. Cook them for about 3-4 minutes on each side or until they turn golden brown and crispy. When done, remove the fish from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
5. Assemble the Tacos:
Warm your tortillas in a dry skillet or microwave until soft. For each taco, place a few pieces of crispy fish on the tortilla, top with a generous scoop of cilantro lime slaw, and add some avocado slices. Feel free to garnish with lime wedges, sliced jalapeños, and more chopped cilantro as you like!
6. Serve:
Dig in and enjoy your crispy fish tacos! Serve with some extra lime wedges and any other toppings you love on the side. Happy eating!
Can I Use a Different Type of Fish?
Absolutely! While cod and tilapia are great choices, you can also use other white fish like haddock, halibut, or even catfish. Just ensure the fish fillets are firm enough to hold up during frying.
What if I Don’t Have Cornmeal?
No worries! If you don’t have cornmeal, you can substitute it with more all-purpose flour or crushed tortilla chips for a similar texture. The flavor will be slightly different, but it’ll still be delicious!
Can I Make the Slaw Ahead of Time?
Yes, you can prepare the cilantro lime slaw a few hours in advance or even the day before. Just keep it covered in the fridge until you’re ready to use it. This will allow the flavors to meld together even more!
How Should I Store Leftover Tacos?
Store any leftover fish and slaw separately in airtight containers in the fridge for up to 2 days. To reheat, warm the fish in the oven or a skillet to maintain its crispiness, and assemble fresh tacos when you’re ready to eat!
