Here’s a Crispy Fish Tacos with Cilantro Lime Slaw recipe that’s packed with flavor, texture, and freshness. It’s a great dish for weeknights or casual gatherings.
🌮 Crispy Fish Tacos with Cilantro Lime Slaw
Ingredients
For the Fish:
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1 lb white fish (cod, tilapia, or haddock), cut into strips
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1 cup all-purpose flour
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1 tsp garlic powder
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1 tsp paprika
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½ tsp cayenne pepper (optional)
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Salt and pepper, to taste
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1 egg
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¾ cup beer or sparkling water (for a light batter)
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Oil, for frying (vegetable or canola)
For the Cilantro Lime Slaw:
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2 cups shredded green cabbage (or a mix of green and purple)
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½ cup shredded carrots
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¼ cup chopped fresh cilantro
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Juice of 1–2 limes
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2 tbsp mayo (or Greek yogurt for lighter version)
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1 tsp honey or sugar
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Salt and pepper to taste
For Serving:
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Small corn or flour tortillas, warmed
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Lime wedges
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Sliced jalapeños (optional)
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Avocado slices (optional)
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Hot sauce or chipotle mayo
🧑🍳 Instructions
1. Make the Slaw:
In a medium bowl, whisk together lime juice, mayo, honey, salt, and pepper. Add the shredded cabbage, carrots, and cilantro. Toss well and refrigerate to let the flavors meld.
2. Prepare the Fish:
In one bowl, mix flour, garlic powder, paprika, cayenne, salt, and pepper. In another bowl, whisk the egg with the beer or sparkling water until smooth. Combine the wet and dry ingredients to make a batter.
3. Fry the Fish:
Heat oil (about 1 inch deep) in a pan over medium-high heat. Dip the fish pieces in the batter, let excess drip off, and fry in batches until golden and crispy (2–3 minutes per side). Drain on paper towels.
4. Assemble the Tacos:
Place a few pieces of crispy fish on a warm tortilla. Top with cilantro lime slaw, and add optional toppings like avocado or hot sauce.
🥑 Tips & Variations
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Air fryer option: Spray battered fish with oil and air fry at 400°F (200°C) for 8–10 mins, flipping halfway.
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Make it spicy: Add chipotle powder to the slaw dressing or serve with sriracha.
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Grill instead: Marinate fish with lime, cumin, and chili powder, then grill for a healthier version.