– **Title**: Crispy Fish Tacos With Cilantro Lime Slaw
– **Ingredients**:
– **For the Fish**:
– 1 lb white fish fillets (such as cod or tilapia)
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– 1 teaspoon cumin
– 1/2 teaspoon cayenne pepper (optional for heat)
– Salt and pepper to taste
– 1 cup buttermilk
– 1 cup panko breadcrumbs
– Oil for frying
– **For the Cilantro Lime Slaw**:
– 2 cups green cabbage, thinly sliced
– 1 cup red cabbage, thinly sliced
– 1 carrot, julienned
– 1/4 cup fresh cilantro, chopped
– Juice of 2 limes
– 2 tablespoons mayonnaise
– 1 teaspoon honey (optional)
– Salt and pepper to taste
– **For Assembly**:
– Corn or flour tortillas
– Lime wedges
– Avocado slices (optional)
– Hot sauce (optional)
– **Instructions**:
1. **Prepare the Cilantro Lime Slaw**:
– In a large bowl, combine the green and red cabbage, carrot, and cilantro.
– In a separate small bowl, whisk together lime juice, mayonnaise, honey, salt, and pepper.
– Pour the dressing over the cabbage mixture and toss to combine. Set aside to marinate while preparing the fish.
2. **Prepare the Fish**:
– Pat the fish fillets dry with paper towels and slice them into strips or bite-sized pieces.
– In a shallow dish, mix the flour, paprika, garlic powder, cumin, cayenne (if using), salt, and pepper.
– In another shallow dish, pour the buttermilk.
– Place the panko breadcrumbs in a third shallow dish.
3. **Breading the Fish**:
– Dip each piece of fish in the flour mixture, shaking off excess, then in the buttermilk, and finally coat with panko breadcrumbs. Press the breadcrumbs onto the fish for a good coating.
4. **Fry the Fish**:
– In a large skillet, heat oil over medium-high heat.
– Once the oil is hot (around 350°F), carefully add the breaded fish pieces.
– Fry for about 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
5. **Assemble the Tacos**:
– Warm the tortillas in a skillet or microwave.
– Place a few pieces of crispy fish in each tortilla, top with cilantro lime slaw, and add avocado slices and hot sauce if desired.
– Serve with lime wedges on the side for squeezing over the tacos.
Enjoy your deliciously crispy fish tacos with refreshing cilantro lime slaw!
Key Ingredients & Substitutions
White Fish: Cod and tilapia are great choices because they cook quickly and are mild in flavor. If those are not available, try haddock or even shrimp for a fun twist.
Flour: All-purpose flour gives a nice crispy texture. For gluten-free options, you can use rice flour or a gluten-free all-purpose blend, which works well for frying.
Spices: Paprika and cumin add a lovely depth of flavor. If you want a bit more heat, consider adding chili powder or cayenne pepper. You might enjoy experimenting with smoked paprika for an extra kick.
Buttermilk: It helps create a tender coating for the fish. If you don’t have buttermilk, a quick substitute is mixing regular milk with a tablespoon of vinegar or lemon juice and letting it sit for a few minutes.
Cabbage: A mix of red and green cabbage is visually appealing. If you want a different texture or flavor, shredded carrots or broccoli slaw could also work nicely.
How Can I Achieve Perfectly Crispy Fried Fish?
Frying can be tricky, but with some patience, you’ll get that perfect crispy fish. Start with the coating: dip the fish fillets in buttermilk first, allowing excess to drip off. Then dredge in the seasoned flour mixture, making sure to cover every inch for crunch.
- Heat oil in a skillet to about 350°F (medium-high), which ensures a good sizzle when you add the fish.
- Fry the fillets for about 4-5 minutes on each side or until golden brown. Don’t overcrowd the skillet to keep the oil temperature steady.
- Let the fried fish rest on paper towels after cooking to absorb any excess oil—this helps maintain that crispiness.
How to Make Crispy Fish Tacos With Cilantro Lime Slaw
Ingredients You’ll Need:
For the Fish:
- 1 pound white fish fillets (like cod or tilapia)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup buttermilk
- Oil for frying
For the Cilantro Lime Slaw:
- 2 cups shredded cabbage (red and green mix)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon honey
- Salt and pepper to taste
For Assembling:
- 8 small corn or flour tortillas
- 1 avocado, sliced
- Lime wedges for serving
- Fresh jalapeños, sliced (optional)
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prep and another 15-20 minutes to cook, so you will need around 40 minutes in total. It’s a fun and quick meal to whip up, perfect for a busy weeknight or a weekend gathering!
Step-by-Step Instructions:
1. Prepare the Fish:
Start by preparing the fish. In a shallow bowl, mix together the flour, paprika, garlic powder, cumin, salt, and pepper. In another bowl, pour in the buttermilk. Take each fish fillet and first dip it into the buttermilk, letting any excess drip off, then coat it well in the flour mixture. Heat some oil in a large skillet over medium-high heat. Fry the fish for about 4-5 minutes on each side or until it’s golden brown and crispy. Once cooked, remove the fish from the pan and place it on a paper towel-lined plate to soak up extra oil.
2. Make the Cilantro Lime Slaw:
Next, let’s whip up the slaw! In a mixing bowl, combine the shredded cabbage and chopped cilantro. In a small bowl, whisk together the mayonnaise, lime juice, honey, salt, and pepper until smooth. Pour this delicious dressing over your cabbage mixture and toss everything together until it’s nicely combined. Set the slaw aside to let the flavors mingle.
3. Assemble the Tacos:
Now, it’s time to put it all together! Warm the tortillas up in a dry skillet or pop them in the microwave for a few seconds until they’re flexible. On each tortilla, place a piece of the crispy fish, then add a generous amount of the cilantro lime slaw, and top it off with slices of avocado. If you like a bit of spice, feel free to add some sliced jalapeños!
4. Serve:
It’s finally time to enjoy your creation! Serve the tacos with lime wedges on the side for drizzling. Dig in immediately and savor the crispy fish paired with refreshing slaw. Enjoy your meal!
Can I Use a Different Type of Fish?
Absolutely! While cod or tilapia are great choices, you can substitute with other white fish like halibut or catfish. Just be sure the fish you choose is firm enough to hold up during frying for the best texture.
How Can I Make This Recipe Gluten-Free?
To make these tacos gluten-free, use a gluten-free all-purpose flour blend instead of regular flour for breading the fish. Make sure your tortillas are also gluten-free, as many corn tortillas are a safe choice!
What’s the Best Way to Store Leftovers?
Store any leftover fish and slaw separately in airtight containers in the fridge. The fish is best eaten within 1-2 days for optimal crispiness, while the slaw can last about 3-4 days. To reheat the fish, try warming it in an oven to keep it crispy!
Can I Prepare the Slaw Ahead of Time?
Yes, you can make the cilantro lime slaw a few hours in advance! Just mix all the ingredients and store them in the fridge. This allows the flavors to meld, but don’t add the dressing until you’re ready to serve to keep the cabbage crunchy!
