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Crispy Fish Tacos with Cilantro Lime Slaw: A Flavor-Packed Recipe for Taco Night

Crispy Fish Tacos with Cilantro Lime Slaw
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These Crispy Fish Tacos are a delightful combination of crunchy, seasoned fish and a zesty cilantro lime slaw. Perfect for a quick weeknight dinner or a fun taco night, this recipe is easy to follow and packed with flavor. The slaw adds a refreshing tanginess that balances the crispy fish beautifully. Serve with lime wedges and your favorite toppings for a complete meal!

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

Instructions

1. Prepare the Fish:

  • In a shallow bowl, mix together the flour, garlic powder, paprika, cayenne pepper, salt, and pepper.
  • Pour the buttermilk into a separate bowl. Dip each fish fillet into the buttermilk, allowing any excess to drip off, then dredge in the seasoned flour mixture until well coated.

2. Cook the Fish:

  • Heat a generous amount of vegetable oil in a large skillet over medium heat. Once hot, add the fish fillets and fry for 3-4 minutes on each side, or until golden and crispy. Transfer the cooked fish to a paper towel-lined plate to drain excess oil.

3. Make the Cilantro Lime Slaw:

  • In a large bowl, combine the shredded cabbage, chopped cilantro, lime juice, mayonnaise, honey, salt, and pepper. Toss until evenly mixed and set aside.

4. Assemble the Tacos:

  • Place a piece of crispy fish in each warm tortilla. Top with a generous scoop of cilantro lime slaw and any additional toppings you like.

5. Serve:

  • Serve the tacos with lime wedges for an extra burst of citrus and enjoy immediately!

Notes

  1. Fish Selection: Use firm white fish like cod, tilapia, or halibut for the best texture.
  2. Crispy Coating: Ensure the oil is hot enough before frying (around 350°F/175°C) to achieve a golden, crispy crust.
  3. Slaw Variations: Add shredded carrots or jalapeños to the slaw for extra crunch and flavor.
  4. Tortillas: Warm your tortillas in a dry skillet or microwave wrapped in a damp towel for maximum flexibility.
  5. Make It Healthier: Bake the fish at 400°F (200°C) for 15-20 minutes instead of frying for a lighter option.

Nutrition

Find it online: http://recipes.swedishinarabic.net/crispy-fish-tacos-with-cilantro-lime-slaw-a-flavor-packed-recipe-for-taco-night/