Description
These Golden Crispy Fish Tacos are a perfect combination of crispy, golden-coated fish and a zesty, refreshing cilantro lime slaw. The contrast of crunchy fish and tangy slaw creates a delicious bite every time, making these tacos an ideal choice for a flavorful and satisfying meal.
Ingredients
Units
Scale
For the Fish:
- 1 lb white fish fillets (such as cod, tilapia, or halibut)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper (optional, for spice)
- Salt and pepper, to taste
- 1 egg, beaten
- 1/2 cup cold water
- 1/2 cup cornmeal
- Vegetable oil, for frying
For the Cilantro Lime Slaw:
- 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
For the Tacos:
- 8 small soft corn tortillas
- Lime wedges, for serving
- Fresh cilantro, for garnish
Instructions
- Make the Slaw: In a large bowl, combine the shredded cabbage, carrots, and cilantro. In a separate smaller bowl, whisk together mayonnaise, sour cream, lime juice, honey, salt, and pepper. Toss the cabbage mixture with the dressing until well coated. Set aside in the fridge to chill.
- Prepare the Fish: In a shallow dish, mix the flour, garlic powder, paprika, cayenne pepper, salt, and pepper. In another dish, whisk together the beaten egg and cold water to create a batter.
- Dip each fish fillet into the batter, then coat it with the seasoned flour mixture.
- Heat vegetable oil in a large pan over medium-high heat. Once the oil is hot, carefully fry the fish fillets for 3-4 minutes per side, until golden brown and crispy. Remove the fish and drain on paper towels.
- Warm the tortillas in a dry pan or microwave.
- Assemble the Tacos: Place a few pieces of fried fish on each tortilla, top with a generous spoonful of cilantro lime slaw, and garnish with fresh cilantro and a squeeze of lime juice.
- Serve immediately and enjoy!
Notes
- If you prefer a lighter version, you can bake the fish fillets in the oven at 400°F (200°C) for 10-12 minutes instead of frying.
- For extra flavor, add a drizzle of creamy chipotle sauce or avocado slices on top of the tacos.
- The slaw can be made in advance and stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 40mg