Crispy Fish Tacos with Fresh Lime Slaw
Crispy fish tacos filled with golden pan-fried white fish, crunchy lime cabbage slaw, creamy lime crema, and fresh toppings. These bright and flavorful tacos deliver the perfect balance of crispy, fresh, and tangy flavors for an easy dinner or casual gathering.
Equipment
- mixing bowl for preparing the slaw
- small bowl for the lime crema
- large skillet for frying the fish
- tongs or spatula to turn the fish while frying
- knife and cutting board for slicing fish and avocado
- paper towels for draining fried fish
Ingredients
- 1 lb white fish fillets such as cod, tilapia, or halibut
- 1/2 cup all purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 cup milk
- 1/2 cup vegetable oil for frying
- 2 cups shredded green cabbage
- 1/2 cup shredded red cabbage
- 1/4 cup chopped cilantro
- 1 tbsp lime juice
- 1 tbsp olive oil
- 1/4 tsp salt for slaw
- 1/4 tsp black pepper for slaw
- 1/2 cup sour cream
- 1 tbsp lime juice for crema
- 1 tsp lime zest
- 1/4 tsp salt for crema
- 8 small corn or flour tortillas
- 1 avocado sliced
- 2 lime wedges for serving
- 2 tbsp fresh cilantro for garnish
Instructions
- In a medium bowl combine the shredded green cabbage, red cabbage, and cilantro. Add lime juice, olive oil, salt, and pepper and toss gently until evenly coated. Set aside to allow the flavors to develop.
- In a small bowl stir together the sour cream, lime juice, lime zest, and salt until smooth. Refrigerate until ready to use.
- Pat the fish fillets dry and cut them into strips about 1 inch wide. In a shallow bowl mix the flour, salt, pepper, paprika, garlic powder, and chili powder. Place the milk in a separate bowl. Dip each fish piece into the milk, then coat lightly in the seasoned flour mixture.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Fry the coated fish pieces for about 3 to 4 minutes per side until golden brown and cooked through. Transfer to a paper towel lined plate to drain.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or wrap them in foil and heat briefly in the oven.
- Place a few pieces of crispy fish in each tortilla. Top with cabbage slaw, avocado slices, and a drizzle of lime crema. Finish with fresh cilantro and a squeeze of lime juice before serving.
Notes
For a lighter option, grill the seasoned fish instead of frying. Add cayenne pepper to the flour mixture for extra heat or mix hot sauce into the lime crema. You can also add diced mango to the slaw for a sweet twist. If preparing ahead, keep the fish warm in a low oven while frying the remaining batches and store leftover slaw in the refrigerator for up to 2 days.