Crispy Fish Tacos with Cilantro Lime Slaw
Delight in these crispy fish tacos with a refreshing cilantro lime slaw, perfect for quick dinners or gatherings. Easy to prepare, they burst with flavor and appeal to all ages.
Servings: 4 servings
Calories: 400kcal
Ingredients
For the Fish
- 1 lb white fish fillets (such as cod or tilapia) Fresh, flaky fish is key to achieving the right texture.
- 1/2 cup all-purpose flour This gives the batter a nice body.
- 1/2 tsp garlic powder Adds a faint but delightful depth of flavor.
- 1/2 cup cornstarch Helps to create that coveted crispy coating.
- 3/4 cup cold sparkling water Ensures the batter is light and airy.
- 1 tsp paprika Introduces a hint of smokiness and color.
- 1/2 tsp black pepper For warmth and additional flavor.
- 1/2 tsp salt Essential for elevating all the flavors.
- Vegetable oil (for frying) Provides the crispiness we all crave.
For the Cilantro Lime Slaw
- 2 cups shredded green cabbage A crunchy base for the slaw.
- 1/4 cup chopped fresh cilantro Adds freshness and vibrant color.
- 1 cup shredded purple cabbage Beautiful and sweet, adding visual appeal.
- 2 tbsp mayonnaise Provides creaminess to the slaw.
- 1 tbsp honey A touch of natural sweetness balances the tang.
- 1 Juice of 1 lime Brings a zesty punch to the slaw.
- Salt and pepper (to taste) Essential for seasoning balance.
For the Sauce
- 1/2 cup sour cream Adds a delightful tartness.
- 2 tbsp mayonnaise Enhances the creaminess.
- 1 tbsp lime juice Brightens the sauce.
- 1/2 tsp garlic powder For extra flavor.
- 1/4 tsp cumin Introduces warmth and earthiness.
- Salt (to taste) For seasoning.
For Assembly
- 8 small corn or flour tortillas The perfect vessel for your delicious fillings.
- Lime wedges For extra zest when serving.
- Extra chopped cilantro For garnish.
- Optional: avocado slices, pickled red onions, hot sauce Elevate the dish with these tasty extras.
Instructions
Make the Slaw
- Begin by tossing 2 cups of shredded green cabbage, 1 cup of shredded purple cabbage, 1/4 cup of chopped fresh cilantro, 2 tablespoons of mayonnaise, 1 tablespoon of honey, the juice of 1 lime, and salt and pepper in a bowl.
- Mix well to combine, then chill it in the refrigerator while you prepare the fish.
Mix the Sauce
- In a separate bowl, whisk together 1/2 cup of sour cream, 2 tablespoons of mayonnaise, 1 tablespoon of lime juice, 1/2 teaspoon of garlic powder, 1/4 teaspoon of cumin, and salt until smooth.
- Set aside.
Prepare the Fish Batter
- In a mixing bowl, combine 1/2 cup of all-purpose flour, 1/2 cup of cornstarch, 1 teaspoon of paprika, and 1/2 teaspoon each of garlic powder, salt, and black pepper.
- Gradually add 3/4 cup of cold sparkling water, whisking until the batter is smooth and slightly thick.
Fry the Fish
- Heat vegetable oil in a deep pan over medium-high heat.
- Dip the fish fillets in the prepared batter, ensuring they are well-coated.
- Fry the fish in batches until it is golden brown and crispy, typically about 3-4 minutes on each side.
- Use a slotted spoon to remove the fish, placing it on paper towels to drain excess oil.
Assemble Tacos
- Warm the tortillas in a dry skillet for about 30 seconds on each side.
- Layer them with a generous serving of slaw, followed by the crispy fish, and drizzle over the creamy sauce.
- Add any optional toppings like avocado slices, pickled red onions, or a drizzle of hot sauce for an extra kick.
Serve
- Sprinkle extra chopped cilantro over the tacos and serve them with lime wedges on the side for those who want a fresh squeeze of lime juice.
- Enjoy your homemade crispy fish tacos!
Notes
To elevate your cooking game, consider adding a touch of panko breadcrumbs to your fish batter for extra crunch. Marinating the fish fillets in lime juice, garlic powder, and cumin for about 30 minutes before cooking adds more flavor. Explore different slaw ingredients, like jalapeños or radishes, for more zing, and try swapping the fish type for a delicious twist.