Description
These Crispy Fish Tacos with Cilantro Lime Slaw are a quick and delicious meal perfect for any day of the week. Golden, crunchy battered fish strips are paired with a refreshing and tangy slaw made with cabbage, carrots, fresh cilantro, and lime juice. Served on warm corn or flour tortillas, these tacos offer a vibrant blend of textures and flavors, combining the crispiness of fried fish with the zesty, creamy slaw for a crowd-pleasing dish ready in just 30 minutes.
Ingredients
Scale
For the Fish:
- 1 lb white fish fillets (such as cod or tilapia), cut into strips
- 1 cup all-purpose flour
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cold sparkling water or beer
- Vegetable oil, for frying
- 8 small corn or flour tortillas
For the Cilantro Lime Slaw:
- 2 cups shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp mayonnaise or Greek yogurt
- Salt and pepper, to taste
Instructions
- Prepare the batter: In a bowl, whisk together the all-purpose flour, paprika, garlic powder, salt, and black pepper until combined.
- Add the liquid: Gradually whisk in the cold sparkling water or beer until the batter is smooth and thick enough to coat the fish strips evenly.
- Heat the oil: Pour vegetable oil into a deep skillet or pot to a depth of about 2 inches. Heat the oil to 350°F (175°C), ensuring it is hot enough for frying.
- Batter and fry the fish: Dip each fish strip into the batter, allowing any excess to drip off. Carefully place the battered strips into the hot oil in batches, frying until golden brown and crispy, about 3-4 minutes per side.
- Drain excess oil: Remove the fried fish strips with a slotted spoon and drain on paper towels to remove excess oil.
- Make the slaw: In a mixing bowl, combine shredded cabbage, shredded carrots, chopped cilantro, lime juice, mayonnaise or Greek yogurt, and season with salt and pepper to taste. Mix well until all ingredients are evenly combined.
- Warm the tortillas: Heat the tortillas in a dry skillet over medium heat or microwave them until warm and pliable.
- Assemble the tacos: Place several pieces of the crispy fried fish on each warm tortilla, then top generously with the cilantro lime slaw.
- Serve: Serve the tacos immediately, optionally with lime wedges on the side for an extra burst of citrus flavor.
Notes
- Use sparkling water for a lighter batter or beer for extra flavor and crispiness.
- Ensure oil temperature stays around 350°F to avoid greasy fish.
- For gluten-free alternatives, substitute all-purpose flour with a gluten-free flour blend.
- You can swap mayonnaise for Greek yogurt in the slaw for a tangier, lighter option.
- Warm tortillas just before serving to keep them soft and flexible.
- Add sliced avocado or a drizzle of hot sauce for extra flavor.
