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Crispy Fish Tacos with Cilantro Lime Slaw

These Crispy Fish Tacos with Cilantro Lime Slaw are a flavorful, healthy twist on a classic dish, combining crunchy fish and a refreshing slaw in warm tortillas.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Dinner, Main Course
Cuisine: Healthy, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Fish
  • 1 pound White fish fillets (Such as cod or tilapia)
  • 1 cup All-purpose flour (For coating the fish)
  • 1/2 teaspoon Garlic powder (For flavor)
  • 1/2 teaspoon Paprika (For flavor and color)
  • 1/4 teaspoon Cayenne pepper (Optional, for heat)
  • to taste none Salt and pepper (For seasoning the fish)
  • 1 cup Buttermilk (For dipping the fish)
  • as needed none Vegetable oil (For frying)
For the Slaw
  • 2 cups Shredded cabbage (Green or purple)
  • 1/4 cup Fresh cilantro (Chopped)
  • 2 tablespoons Lime juice (For flavor)
  • 2 tablespoons Mayonnaise (For creaminess)
  • 1/2 teaspoon Honey (For a touch of sweetness)
  • to taste none Salt and pepper (For seasoning the slaw)
For Serving
  • 8 small Corn or flour tortillas (Warmed)
  • as desired none Lime wedges (For serving)
  • as desired none Optional toppings (Sliced avocado, diced tomatoes, or Cotija cheese)

Method
 

Preparation
  1. In a shallow bowl, combine the flour, garlic powder, paprika, cayenne pepper, salt, and pepper.
  2. In a separate bowl, pour the buttermilk.
  3. Dip each fish fillet into the buttermilk, allowing excess to drip off, then dredge in the seasoned flour mixture until well coated.
Cooking
  1. Heat a generous amount of vegetable oil in a large skillet over medium heat.
  2. Once hot, add the fish fillets and fry for 3-4 minutes on each side, or until golden and crispy.
  3. Transfer the cooked fish to a paper towel-lined plate to drain excess oil.
Making the Slaw
  1. In a large bowl, mix together the shredded cabbage, chopped cilantro, lime juice, mayonnaise, honey, salt, and pepper.
  2. Toss until evenly combined and set aside.
Assembly
  1. Place a piece of crispy fish in each warm tortilla.
  2. Top with a generous scoop of cilantro lime slaw and add any additional toppings you prefer.
Serving
  1. Serve the tacos with lime wedges for an extra burst of citrus and enjoy immediately.

Notes

Store fish and slaw separately in the fridge for best quality. Cooked fish will keep for 2 days; the slaw will keep for 3–4 days. Avoid storing assembled tacos as they become soggy.