Description

These Crispy Fish Tacos feature tender, golden fried white fish fillets topped with a zesty cilantro lime slaw. Perfectly seasoned and quick to prepare, these tacos offer a crunchy, flavorful bite suitable for a casual meal or taco night.

Ingredients

Scale

For the Fish:

1 lb white fish fillets (such as cod or tilapia)
1 cup all-purpose flour
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp cayenne pepper (optional for a little heat)
Salt and pepper, to taste
1 cup buttermilk
Vegetable oil for frying

For the Cilantro Lime Slaw:

2 cups shredded cabbage (green or purple)
1/4 cup fresh cilantro, chopped
2 tbsp lime juice
2 tbsp mayonnaise
1/2 tsp honey
Salt and pepper, to taste

For Assembly:

8 small corn or flour tortillas, warmed
Lime wedges, for serving
Optional toppings: sliced avocado, diced tomatoes, or Cotija cheese

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Instructions

Prepare the Fish: In a shallow bowl, combine the flour, garlic powder, paprika, cayenne pepper, salt, and pepper. Pour the buttermilk into a separate bowl. Dip each white fish fillet into the buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour mixture, coating the fish evenly.
Cook the Fish: Heat a generous amount of vegetable oil in a large skillet over medium heat. Once the oil is hot, add the coated fish fillets carefully. Fry each side for 3-4 minutes until the exterior is golden brown and crispy, and the fish is cooked through. Remove the fish and place it on a paper towel-lined plate to absorb excess oil.
Make the Cilantro Lime Slaw: In a large bowl, combine shredded cabbage, chopped cilantro, lime juice, mayonnaise, honey, salt, and pepper. Toss all ingredients together thoroughly until well mixed and set the slaw aside to develop flavors.
Assemble the Tacos: Warm the tortillas, then place a piece of crispy fish onto each tortilla. Top generously with cilantro lime slaw and add any optional toppings like sliced avocado, diced tomatoes, or Cotija cheese as desired.
Serve: Serve the fish tacos immediately with lime wedges on the side for an extra fresh citrus zing.

Notes

For a lighter alternative, bake the breaded fish at 400°F (200°C) for 10-12 minutes, flipping halfway through until crispy and cooked through.
You can air fry the breaded fish by placing them in a preheated air fryer at 390°F (199°C) for 8-10 minutes, turning halfway for even crispiness.
Use either corn or flour tortillas based on preference.
Adjust cayenne pepper amount based on your heat tolerance.