– **Title**: Crispy Fish Tacos With Cilantro Lime Slaw
– **Ingredients**:
– **For the Fish**:
– 1 lb white fish fillets (such as tilapia, cod, or mahi-mahi)
– 1 cup all-purpose flour
– 1 cup cornmeal
– 1 tsp paprika
– 1 tsp garlic powder
– 1/2 tsp cayenne pepper (optional, for heat)
– Salt and pepper, to taste
– 2 eggs, beaten
– 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 1 lime
– 2 tbsp mayonnaise
– 1 tbsp honey
– Salt and pepper, to taste
– **For Assembly**:
– 8-10 corn or flour tortillas
– Lime wedges, for serving
– Avocado slices (optional)
– Hot sauce (optional)
– **Instructions**:
1. **Prepare the Slaw**: In a large bowl, combine the shredded green cabbage, red cabbage, carrots, and cilantro. In a small bowl, whisk together lime juice, mayonnaise, honey, salt, and pepper. Pour the dressing over the cabbage mixture and toss until well combined. Refrigerate for at least 30 minutes to allow the flavors to meld.
2. **Prepare the Fish**: In a shallow bowl, mix the flour, cornmeal, paprika, garlic powder, cayenne pepper, salt, and pepper. In another bowl, beat the eggs.
3. **Coat the Fish**: Dip each fish fillet in the egg, allowing any excess to drip off, then dredge it in the flour mixture, pressing gently to adhere. Repeat with all fish fillets.
4. **Fry the Fish**: In a large skillet, heat about 1/2 inch of oil over medium-high heat. Once hot, carefully add the fish fillets in batches, being careful not to overcrowd the pan. Fry for about 3-4 minutes per side, or until golden brown and cooked through. Transfer the cooked fish to a paper towel-lined plate to drain excess oil.
5. **Warm the Tortillas**: In a dry skillet, warm the tortillas over medium heat for about 30 seconds on each side or until pliable.
6. **Assemble the Tacos**: Place a few pieces of crispy fish on each tortilla, top with cilantro lime slaw, and add avocado slices and hot sauce if desired.
7. **Serve**: Serve the fish tacos with lime wedges on the side for squeezing over the top. Enjoy your Crispy Fish Tacos with a fresh and zesty twist!
Key Ingredients & Substitutions
White Fish Fillets: Cod and tilapia work well here for their mild flavor and flaky texture. If you want a sustainable option, look for farmed barramundi, or you could use shrimp or chicken for a twist.
All-Purpose Flour: This helps give the fish that crispy coating. If you’re gluten-free, consider using a gluten-free flour blend or cornstarch. Both can give you that crunchy bite.
Buttermilk: It not only tenderizes the fish but also helps the flour coating stick. If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar and let it sit for 5 minutes. It works like a charm!
Cabbage: Both green and red cabbages add color and crunch to the slaw. If you’re not a fan, you can substitute with shredded Brussels sprouts or even sliced bell peppers for a different flavor profile.
How Do I Fry Fish Without It Getting Soggy?
Frying fish can be tricky, but with the right techniques, your fish will come out crispy. Follow these steps for success!
- Temperature Matters: Make sure your oil is hot enough (about 350°F) before adding the fish. If it’s too cool, the fish will soak up the oil and turn soggy.
- Don’t Crowd the Pan: Fry in batches to avoid lowering the oil temperature. Give each piece space to cook evenly.
- Drain Well: After frying, let the fish drain on paper towels to remove excess oil. This helps keep it crispy.
How to Make Crispy Fish Tacos With Cilantro Lime Slaw
Ingredients You’ll Need:
For the Fish:
- 1 pound white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 1 cup buttermilk
- Oil, for frying
For the Cilantro Lime Slaw:
- 2 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1/2 cup carrots, grated
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons mayonnaise
- Salt and pepper, to taste
For Assembling:
- 8 small corn or flour tortillas
- Avocado slices
- Sliced jalapeños (optional)
- Lime wedges, for serving
How Much Time Will You Need?
This tasty recipe takes about 30 minutes to prepare and cook. You’ll spend some time prepping the slaw and fish, frying the fish to golden perfection, and warming the tortillas. A quick but delicious meal for taco night!
Step-by-Step Instructions:
1. Prepare the Slaw:
Start by grabbing a large bowl. Combine the shredded green cabbage, red cabbage, grated carrots, and chopped cilantro. In a separate small bowl, whisk together the lime juice, mayonnaise, salt, and pepper. Once mixed, pour this dressing over your cabbage mix and toss everything together well to combine. Set the slaw aside for now to let those flavors meld beautifully.
2. Prepare the Fish:
Next, you’ll get the fish ready. In a shallow dish, mix the flour with paprika, cumin, garlic powder, chili powder, salt, and pepper. Take each fish fillet, dip it into the buttermilk, letting any excess drip off, and then dredge it in the seasoned flour mixture. Make sure to press lightly so the coating sticks nicely to the fish!
3. Fry the Fish:
Heat some oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully add in your coated fish fillets. Fry them for about 3-4 minutes on each side or until they turn golden brown and crispy. When they look perfect, remove them from the skillet and let them drain on paper towels to get rid of any extra oil.
4. Warm the Tortillas:
While your fish is draining, grab another dry skillet and warm the tortillas. Heat them for about 30 seconds on each side until they are pliable and ready to hold all that delicious filling!
5. Assemble the Tacos:
It’s time to build your tacos! Start by placing a few pieces of crispy fish on each warmed tortilla. Top them with a generous portion of the cilantro lime slaw, then add some avocado slices and jalapeños if you’re feeling adventurous.
6. Serve:
Lastly, serve your tacos with lime wedges on the side for a bit of extra zest. Enjoy every tasty bite of your crispy fish tacos with cilantro lime slaw!
Can I Use Frozen Fish for This Recipe?
Yes, you can definitely use frozen fish! Just make sure to thaw it completely first. The best way to thaw fish is to leave it in the fridge overnight or to submerge it in cold water for about an hour. Pat the fillets dry with paper towels before proceeding with the recipe to ensure a crispy finish.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, you can easily make a substitute using milk and lemon juice or vinegar. Just add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for about 5 minutes. This will give you a similar tangy flavor and acidity needed for the batter.
How to Store Leftover Fish Tacos?
Leftover fish tacos are best stored in separate containers. Keep the fish in an airtight container in the fridge for up to 2 days, and store the slaw in another container. To reheat, warm the fish in a skillet to maintain its crispiness, and assemble fresh tacos right before serving!
Can I Make the Slaw Ahead of Time?
Absolutely! You can prepare the cilantro lime slaw a few hours or even a day in advance. Just store it in an airtight container in the fridge. The flavors will actually deepen as it sits. Just give it a good toss before serving!
