– **Title**: Crispy Fish Tacos With Cilantro Lime Slaw
– **Ingredients**:
– **For the Fish**:
– 1 pound white fish fillets (such as cod or tilapia)
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon cayenne pepper (optional)
– Salt and pepper, to taste
– 1 cup buttermilk (or regular milk)
– 1 cup breadcrumbs (panko or regular)
– Vegetable oil, for frying
– **For the Slaw**:
– 2 cups green cabbage, finely shredded
– 1 cup red cabbage, finely shredded
– 1/2 cup cilantro, chopped
– 1/4 cup mayonnaise
– 2 tablespoons lime juice
– 1 teaspoon honey
– Salt and pepper, to taste
– **For Assembly**:
– 8 small corn or flour tortillas
– Lime wedges, for serving
– Extra cilantro, for garnish (optional)
– **Instructions**:
1. **Prepare the Slaw**:
– In a large mixing bowl, combine the green cabbage, red cabbage, and chopped cilantro.
– In a separate bowl, whisk together the mayonnaise, lime juice, honey, salt, and pepper.
– Pour the dressing over the cabbage mixture and toss until well combined. Set aside to let the flavors meld.
2. **Prepare the Fish**:
– Pat the fish fillets dry with paper towels and season with salt and pepper.
– In a shallow dish, mix together the flour, paprika, garlic powder, cayenne pepper, salt, and pepper.
– Dip each fish fillet into the buttermilk, allowing the excess to drip off, then dredge in the flour mixture, shaking off any excess.
– After coating, dip the fillet back in the buttermilk and then coat with breadcrumbs, pressing gently to adhere.
3. **Fry the Fish**:
– In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until shimmering.
– Working in batches, carefully add the breaded fish fillets to the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
4. **Warm the Tortillas**:
– In a separate skillet, warm the tortillas over medium heat for about 30 seconds on each side or until pliable.
5. **Assemble the Tacos**:
– Place a few pieces of crispy fish onto each tortilla. Top with a generous serving of cilantro lime slaw.
– Garnish with additional cilantro and serve with lime wedges on the side.
6. **Serve and Enjoy**:
– Enjoy your crispy fish tacos with cilantro lime slaw immediately for the best flavor and texture!
Key Ingredients & Substitutions
White Fish (Cod or Tilapia): These are mild and flaky, perfect for frying. If you can’t find them, try using haddock or even pollock. For a healthier option, you could grill or bake the fish instead of frying.
All-Purpose Flour: This helps create a nice crust. If you’re looking for gluten-free options, use almond flour or a gluten-free all-purpose blend. Just keep in mind that the texture might vary a bit.
Buttermilk: This adds flavor and helps the coating stick. If you don’t have buttermilk, you can make your own by mixing regular milk with a splash of vinegar or lemon juice, letting it sit for 5-10 minutes.
Cabbage: Both green and red cabbage lend crunch and color. If you’re out of red cabbage, you can use extra green or even napa cabbage. Don’t forget you could substitute with pre-made coleslaw mix if you’re short on time.
How Do You Get Perfectly Crispy Fried Fish?
Achieving that crispy texture is key to great fish tacos! Start with the right oil temperature—should be hot enough to sizzle when you add fish. This keeps the fish from soaking up too much oil.
- Use a thermometer to check the oil, aiming for around 350°F (175°C).
- Don’t overcrowd the skillet; fry in batches if necessary.
- Let the fish rest on paper towels after frying to remove excess oil, keeping them crispy.
How to Make Crispy Fish Tacos With Cilantro Lime Slaw
Ingredients You’ll Need:
For the Fish:
- 1 lb white fish fillets (like cod or tilapia)
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup buttermilk
- Vegetable oil for frying
For the Cilantro Lime Slaw:
- 2 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1/2 cup carrots, shredded
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tbsp mayonnaise
- Salt and pepper to taste
For Assembly:
- 8 small corn tortillas
- Avocado slices
- Thinly sliced jalapeños (optional)
- Lime wedges for serving
How Much Time Will You Need?
This delightful recipe will take about 30 minutes from start to finish. You’ll spend around 10 minutes preparing the slaw, 10 minutes frying the fish, and the rest of the time assembling and warming everything up. Perfect for a quick, tasty meal!
Step-by-Step Instructions:
1. Prepare the Slaw:
Grab a large bowl and toss together the shredded green cabbage, red cabbage, carrots, and chopped cilantro. In a separate small bowl, mix the lime juice, mayonnaise, salt, and pepper until smooth. Drizzle this dressing over your cabbage mix and gently toss everything until it’s well combined. Let it sit for a few minutes so the flavors can meld while you work on the fish.
2. Prepare the Fish:
In a shallow dish, combine the flour, paprika, garlic powder, chili powder, salt, and black pepper. Take each fish fillet and dip it into the buttermilk, letting any excess drip off. Then, dredge the fillet in the flour mixture, ensuring each piece is nice and coated.
3. Fry the Fish:
Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Once it’s hot (you can test this by dropping a small bit of batter in; it should sizzle), carefully add the coated fish fillets to the pan. Fry them for about 3-4 minutes on each side until they turn a beautiful golden brown and crispy. When done, transfer the fish to a plate lined with paper towels to absorb any extra oil.
4. Warm the Tortillas:
In a dry skillet or right over the flame of a gas stove, warm your corn tortillas for about 20-30 seconds on each side. You want them to be soft and pliable, so they’ll wrap around your tacos nicely.
5. Assemble the Tacos:
Now it’s time to build your tacos! Start by placing a few pieces of your crispy fish onto each warm tortilla. Next, spoon a good amount of the cilantro lime slaw on top. If you like, add some avocado slices and jalapeños for an extra kick!
6. Serve:
Plate your tacos and serve them with lime wedges on the side for that perfect zesty squeeze. Enjoy your crunchy, flavorful crispy fish tacos!
Can I Use Frozen Fish Instead of Fresh?
Yes, you can use frozen fish fillets! Just make sure to thaw them completely before using, ideally overnight in the refrigerator. If you’re short on time, you can place the sealed fish in cold water for about 30 minutes to thaw. Pat them dry with paper towels before coating them to ensure they stay crispy when fried.
Is There a Gluten-Free Option for the Batter?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend or cornstarch for the batter. Just make sure the rest of your ingredients, like the buttermilk and seasonings, are also gluten-free to keep the dish free from gluten.
How to Store Leftover Tacos?
If you have leftover fish or slaw, it’s best to store them separately in airtight containers in the fridge. The fish will stay good for about 2 days, while the slaw can last up to 3 days. To reheat the fish, you can use the oven at 350°F (175°C) for about 10 minutes to regain some crispiness!
Can I Make the Slaw in Advance?
Yes, the cilantro lime slaw can be made a day in advance! Just prepare the dressing and combine it with the slaw mixture, then store it in the fridge. This will allow the flavors to meld together beautifully. Just give it a toss before serving!
