Description
Savor Mexican-inspired Golden Crispy Fish Tacos with zesty cilantro lime slaw, a culinary journey blending crisp textures and bold flavors. Fresh fish meets tangy slaw in this irresistible recipe that delivers a perfect balance of crunch and brightness you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 pound (1 lb) white fish fillets (such as cod, tilapia, or halibut)
- 8 small soft corn tortillas
Batter and Seasoning Ingredients:
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 egg, beaten
- 1/2 cup cold water
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper (optional, for spice)
- Salt and pepper, to taste
- Vegetable oil, for frying
Slaw Ingredients:
- 2 cups shredded cabbage (mix of green and purple cabbage)
- 1/2 cup shredded carrots
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon lime juice
- 1 teaspoon honey
- Salt and pepper, to taste
Garnish:
- Lime wedges, for serving
- Fresh cilantro, for garnish
Instructions
- Craft a vibrant slaw by combining shredded cabbage, carrots, and chopped cilantro in a mixing bowl. Whisk together mayonnaise, sour cream, lime juice, honey, salt, and pepper in a separate container to create a tangy dressing.
- Thoroughly coat the cabbage mixture with the prepared dressing, ensuring even distribution. Refrigerate the slaw to allow flavors to meld and crisp vegetables to chill.
- Create a seasoned coating by blending flour, garlic powder, paprika, cayenne pepper, salt, and black pepper in a shallow dish. Prepare a light batter by whisking egg with cold water in a separate container.
- Delicately dunk each fish fillet into the liquid batter, then generously coat with the seasoned flour mixture, ensuring complete coverage.
- Warm a large skillet with vegetable oil over medium-high heat until shimmering and hot. Carefully lower the battered fish into the oil, frying each side for 3-4 minutes until achieving a golden, crispy exterior.
- Transfer the fried fish to a paper towel-lined plate to drain excess oil and maintain crispiness.
- Gently warm tortillas in a dry skillet or microwave to enhance flexibility and flavor.
- Assemble tacos by layering crispy fish onto tortillas, topping with a generous serving of chilled slaw, and garnishing with fresh cilantro leaves.
- Finish by squeezing fresh lime juice over the tacos and serve immediately to preserve optimal texture and temperature.
Notes
- Ensure fish is patted completely dry before battering to achieve maximum crispiness and prevent soggy coating.
- Use cornmeal or panko breadcrumbs instead of flour for extra crunch and gluten-free alternative.
- Control oil temperature around 350-375°F for perfect golden exterior without burning or undercooking fish.
- Experiment with different white fish like cod, halibut, or tilapia based on availability and personal preference.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 470
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 60 mg