Crispy Fish Tacos with Cilantro Lime Slaw
These Crispy Fish Tacos with Cilantro Lime Slaw feature perfectly fried fish, fresh slaw, and zesty sauce wrapped in warm tortillas for a delightful meal.
Servings: 4 servings
Calories: 375kcal
Ingredients
For the Fish
- 1 lb white fish fillets (like cod or tilapia) tender and flaky, perfect for frying.
- 1/2 cup all-purpose flour for the initial coating, giving the fish a delightful crunch.
- 1/2 tsp garlic powder adds aromatic depth to the batter.
- 1/2 cup cornstarch guarantees extra crispiness when frying.
- 3/4 cup cold sparkling water lightens the batter for a delicate texture.
- 1 tsp paprika a hint of smoky warmth for added flavor.
- 1/2 tsp black pepper a mild kick to balance the flavors.
- 1/2 tsp salt elevates all the tastes in the dish.
- Vegetable oil, for frying necessary for achieving that perfect golden brown.
For the Slaw
- 2 cups shredded green cabbage fresh and crunchy base for your slaw.
- 1/4 cup chopped fresh cilantro brightens the slaw with its fresh herbal notes.
- 1 cup shredded purple cabbage adds a lovely color and crunch.
- 2 tbsp mayonnaise gives creaminess to the slaw.
- 1 tbsp honey a touch of sweetness to balance the tanginess.
- 1 juice of lime the essential zesty flavor that ties it all together.
- Salt and pepper, to taste for final seasoning.
For the Sauce
- 1/2 cup sour cream creamy base for the sauce that complements everything.
- 2 tbsp mayonnaise extra creaminess for the sauce.
- 1 tbsp lime juice adds zing that brightens up the sauce.
- 1/2 tsp garlic powder enhances the flavor profile of the sauce.
- 1/4 tsp cumin offers a warm, earthy note.
- Salt, to taste fine-tune the sauce’s flavor balance.
For Assembly
- 8 small corn or flour tortillas vessel that holds all the delicious fillings.
- Lime wedges for squeezing on top, elevating the flavors.
- Extra chopped cilantro for garnish.
- Optional: avocado slices, pickled red onions, hot sauce personal touches that add flavor and personality.
Instructions
Make the Slaw
- In a mixing bowl, add the shredded green cabbage, purple cabbage, chopped cilantro, mayonnaise, honey, lime juice, salt, and pepper.
- Toss everything together until well combined.
- Chill the slaw in the refrigerator while you prepare the fish; this allows the flavors to meld beautifully.
Mix the Sauce
- In a separate bowl, whisk together the sour cream, mayonnaise, lime juice, garlic powder, cumin, and salt until smooth.
- Adjust seasoning to your preference. Set aside for garnishing the tacos later.
Prepare the Fish Batter
- In a mixing bowl, whisk together flour, cornstarch, paprika, garlic powder, salt, and black pepper.
- Gradually add the cold sparkling water while mixing, creating a smooth batter that should coat the back of a spoon.
Fry the Fish
- Heat vegetable oil in a deep pan over medium heat; make sure it's hot enough that a drop of batter sizzles when added.
- Dip each piece of fish into the batter, coating it evenly.
- Carefully place the battered fish into the hot oil and fry until golden and crispy, around 3-4 minutes per side.
- Use a slotted spoon to drain the fish on paper towels.
Assemble Tacos
- Warm the tortillas on a skillet or in the microwave until pliable.
- Start layering each tortilla with a generous amount of the chilled slaw, followed by the crispy fish.
- Drizzle with the prepared sauce and top with any additional ingredients like avocado, pickled red onions, or hot sauce as desired.
Serve
- Sprinkle tacos with extra chopped cilantro, and serve immediately with lime wedges on the side for an added zesty kick.
Notes
To ensure that your fish remains crispy during the assembly of the tacos, keep any wait time to a minimum. Experiment with additional spices in your batter for a gourmet twist. Consider setting up a DIY taco bar for gatherings.