Description
Delicious crispy fish tacos topped with a refreshing cilantro lime slaw, perfect for any occasion.
Ingredients
Scale
- 1 pound White fish fillets (such as cod or tilapia)
- 1 cup All-purpose flour
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Paprika
- 1/4 teaspoon Cayenne pepper (optional)
- To taste Salt and pepper
- 1 cup Buttermilk
- As needed Vegetable oil
- 2 cups Shredded cabbage (green or purple)
- 1/4 cup Fresh cilantro
- 2 tablespoons Lime juice
- 2 tablespoons Mayonnaise
- 1/2 teaspoon Honey
- To taste Salt and pepper
- 8 small Corn or flour tortillas
- As desired Lime wedges
- As desired Optional toppings (sliced avocado, diced tomatoes, or Cotija cheese)
Instructions
- Prepare the coating: In a shallow bowl, combine the flour, garlic powder, paprika, cayenne pepper, and a generous pinch of salt and pepper.
- Dip the fish: Pour the buttermilk into a separate shallow bowl. Dip each fish fillet into the buttermilk, then dredge in the seasoned flour mixture.
- Heat the oil: In a wide skillet, heat vegetable oil over medium heat until shimmering.
- Fry the fish: Carefully place the coated fish fillets in the skillet. Fry for about 3-4 minutes on each side until golden brown.
- Drain excess oil: Transfer the fish onto a plate lined with paper towels.
- Prepare the slaw: In a mixing bowl, combine shredded cabbage, chopped cilantro, lime juice, mayonnaise, honey, and a sprinkle of salt and pepper.
- Assemble your tacos: Warm the tortillas, place a piece of fried fish, top with slaw, and add any additional toppings.
- Serve with lime wedges and enjoy immediately.
Notes
Make-ahead: Slaw can be prepared a few hours in advance. Use an air fryer for less oil if preferred.
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 30mg