These crispy fish tacos are a fun and tasty treat! They are packed with crunchy fish and topped with a zesty cilantro lime slaw that gives a fresh kick. Yum!
It’s hard not to smile when you bite into these little beauties. I love how easy they are to whip up for a family dinner or to impress friends. Plus, who doesn’t love tacos?
Key Ingredients & Substitutions
White Fish: Cod, tilapia, or mahi-mahi are great choices. If you’re looking for a budget-friendly option, try using frozen fish; just make sure it’s thawed before cooking. You can also use shrimp or even tofu for a vegetarian version.
Flour: All-purpose flour gives a nice crisp. If you want a gluten-free option, substitute with almond flour or a store-bought gluten-free flour mix. They can still create a delicious coating for your fish.
Cornmeal: This is key for that crispy texture. If you don’t have cornmeal, you can use panko breadcrumbs instead. They’ll still provide a nice crunch, but the flavor will slightly change.
Cilantro: Fresh cilantro adds brightness to the slaw. If you’re not a fan, parsley or green onions can work as substitutes, maintaining a fresh flavor.
How Do I Get My Fish Extra Crispy?
Getting that perfect crispy coating on your fish can feel tricky, but with the right steps, it’s easy! Make sure your oil is hot enough before frying; it should shimmer but not smoke. Here’s how to get it just right:
- Heat your oil to medium-high until it’s shimmering. Test it with a small piece of fish – if it bubbles up right away, you’re good to go!
- Coat the fish thoroughly: Dust with the flour mix, then dip in the egg, and finally, press it into the cornmeal well.
- Don’t overcrowd the skillet! Fry in batches to keep the temperature consistent and ensure each piece gets that beautiful golden brown.
How to Make Crispy Fish Tacos With Cilantro Lime Slaw
Ingredients You’ll Need:
For the Fish:
- 1 lb white fish fillets (such as cod, tilapia, or mahi-mahi)
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup cornmeal (for batter)
- 2 large eggs
- 1/4 cup milk
- Vegetable oil (for frying)
- 8 small corn tortillas
For the Cilantro Lime Slaw:
- 2 cups shredded cabbage (red and green mix)
- 1/2 cup carrots, shredded
- 1/4 cup fresh cilantro, chopped
- 1/4 cup mayonnaise
- 1 lime (juiced)
- Salt and pepper to taste
For Serving:
- Avocado slices
- Lime wedges
- Jalapeño slices
- Optional: Hot sauce
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and cook. You’ll spend about 10 minutes making the slaw while the rest of the prep focuses on the fish and frying. Everything comes together quickly for a delicious meal!
Step-by-Step Instructions:
1. Prepare the Slaw:
In a large bowl, combine the shredded cabbage, shredded carrots, and chopped cilantro. In a separate small bowl, whisk together the mayonnaise, fresh lime juice, and a sprinkle of salt and pepper. Pour this dressing over the cabbage mixture and toss well until everything is nicely coated. Set this bowl aside in the refrigerator to chill while you cook the fish.
2. Prepare the Fish:
In a shallow bowl, mix together the all-purpose flour, paprika, garlic powder, cumin, salt, and black pepper. In another bowl, whisk together the eggs and milk until smooth and combined. This is your breading station for the fish.
3. Coat the Fish:
Take each fish fillet and dip it first into the flour mixture, ensuring it’s fully coated. Next, dip it into the egg mixture, letting the excess drip off. Finally, coat it thoroughly with cornmeal, pressing gently to make sure the cornmeal sticks well. Set the coated fillets aside on a plate.
4. Fry the Fish:
In a large skillet, heat about half an inch of vegetable oil over medium-high heat until it’s shimmering. Carefully place the coated fish fillets in the skillet, frying them in batches to avoid crowding. Cook each side for about 3-4 minutes, or until they turn golden brown and crispy. Once cooked, transfer the fish to a plate lined with paper towels to drain any excess oil.
5. Warm the Tortillas:
While the fish is frying, take another skillet and warm each corn tortilla for about 30 seconds on each side until they are warm and easy to fold. This will make assembly easier!
6. Assemble the Tacos:
On each warm tortilla, place a piece of the crispy fish. Top it generously with the cilantro lime slaw, then add a few slices of avocado and any additional toppings you like, such as jalapeño slices or a drizzle of hot sauce.
7. Serve:
Serve the tacos immediately, with lime wedges on the side for an extra zing. Enjoy your delicious, flavorful crispy fish tacos!
Can I Use a Different Type of Fish?
Absolutely! Feel free to substitute the white fish with other varieties like salmon, snapper, or even shrimp. Just keep in mind that cooking times may vary slightly depending on the thickness of the fish or seafood you’re using.
How Do I Keep Leftover Tacos Fresh?
To keep leftover tacos fresh, store the components separately. Place any extra fish, slaw, and tortillas in airtight containers in the fridge. The fish is best eaten within 1-2 days, while the slaw can last for about 3 days. Just reheat the fish gently in the oven or a skillet before serving!
Can I Make the Cilantro Lime Slaw Ahead of Time?
Yes, you can! The slaw actually benefits from sitting in the fridge for a while as the flavors meld together. You can make it up to a day in advance. Just give it a good stir before serving to redistribute the dressing.
How Can I Make This Recipe Gluten-Free?
If you’re looking to make these tacos gluten-free, simply replace the all-purpose flour with a gluten-free flour blend and use cornmeal that is certified gluten-free. Many corn tortillas are naturally gluten-free, but always check the packaging to be sure!
