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Crispy Fish Tacos with Cilantro Lime Slaw: A Crunchy, Zesty Delight

Crispy Fish Tacos with Cilantro Lime Slaw: A Flavor Bomb

Crispy Fish Tacos with Cilantro Lime Slaw: A Crunchy, Zesty Delight that offers a satisfying fusion of flavors.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 tacos
Course: Lunch
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 1 pound White fish fillets use cod or tilapia for a mild flavor
  • 1 cup Buttermilk substitute with milk or dairy-free alternative
  • 1 cup All-purpose flour try gluten-free flour if desired
  • 1/2 teaspoon Garlic powder adds an aromatic kick
  • 1/2 teaspoon Paprika brings color and subtle warmth
  • 1/4 teaspoon Cayenne pepper optional, for added heat
  • Salt and pepper to taste
For the Slaw
  • 2 cups Shredded cabbage mix green and purple for visual appeal
  • 1/4 cup Fresh cilantro chopped
  • 2 tablespoons Lime juice fresh juice is best
  • 2 tablespoons Mayonnaise Greek yogurt is a lighter substitute
  • 1/2 teaspoon Honey adds sweetness
  • Salt and pepper to taste
For Serving
  • 8 small Corn or flour tortillas warmed
  • Lime wedges served as desired
  • Optional toppings sliced avocado, diced tomatoes, or Cotija cheese

Equipment

  • large skillet
  • shallow bowl
  • mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Prepare the Coating: In a shallow bowl, whisk together all-purpose flour, garlic powder, paprika, cayenne pepper, and salt and pepper to taste.
  2. Set Up the Buttermilk Dip: In a separate bowl, pour in the buttermilk and dip each fish fillet, letting excess drip off.
  3. Dredge the Fish: Coat each fish fillet in the seasoned flour mixture and set aside on a plate.
  4. Heat the Oil: In a large skillet, heat enough vegetable oil over medium heat, about 350°F (175°C) for frying.
  5. Fry the Fish: Fry the fish fillets for 3-4 minutes on each side until golden brown and crispy, then drain on paper towels.
  6. Make the Cilantro Lime Slaw: In a bowl, combine shredded cabbage, cilantro, lime juice, mayonnaise, honey, and season with salt and pepper.
  7. Warm the Tortillas: Warm tortillas in a skillet over low heat or microwave them wrapped in a damp paper towel.
  8. Assemble the Tacos: Place crispy fish in a warm tortilla, topped with cilantro lime slaw and desired toppings.
  9. Serve and Savor: Serve with lime wedges for an extra splash of citrus.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 500mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Customize the slaw with ingredients like bell peppers or carrots for added flavor and color. Always serve with lime wedges for best flavor enhancement.

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