Description
Crispy Fish Tacos made with seasoned fried white fish, creamy lime slaw, and warm tortillas. Quick, crunchy, and bursting with flavor.
Ingredients
1 lb white fish fillets (cod or tilapia)
1 cup all-purpose flour
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp cayenne pepper (optional)
Salt and pepper to taste
1 cup buttermilk
Vegetable oil for frying
2 cups shredded cabbage
1/4 cup chopped fresh cilantro
2 tbsp lime juice
2 tbsp mayonnaise
1/2 tsp honey
Salt and pepper to taste
8 small corn or flour tortillas
Lime wedges, avocado, Cotija cheese (optional)
Instructions
1. In a bowl, mix flour, garlic powder, paprika, cayenne, salt, and pepper.
2. Pour buttermilk into a separate bowl.
3. Dip fish in buttermilk, then dredge in flour mixture.
4. Heat oil in a skillet; fry fish 3–4 minutes per side until golden and crispy.
5. Drain fish on paper towels.
6. In a bowl, combine cabbage, cilantro, lime juice, mayo, honey, salt, and pepper to make slaw.
7. Warm tortillas.
8. Assemble tacos with fish, slaw, and toppings.
9. Serve immediately with lime wedges.
Notes
Let slaw sit 10–15 minutes for best flavor.
Use double tortillas for extra sturdiness.
Air fry or bake fish for a lighter version.