Crispy Fish Tacos with Cilantro Lime Slaw
Ingredients
- 1 1/2 lbs white fish fillets (cod, tilapia, or mahi-mahi)
- 3/4 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs, beaten
- 1/2 cup vegetable oil
- 2 cups green cabbage, shredded
- 1/2 cup red cabbage, shredded
- 1/4 cup fresh cilantro, roughly chopped
- 2 tbsp mayonnaise
- 1 tbsp sour cream
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- 1 tsp honey
- Salt to taste
- 8 small flour or corn tortillas
- 1 avocado, sliced
- Hot sauce and lime wedges for serving
Instructions
- Make the slaw first. Combine green cabbage, red cabbage, and cilantro in a bowl. Whisk together mayo, sour cream, lime juice, lime zest, honey, and salt in a small bowl. Pour over cabbage, toss well, and refrigerate while you prepare the fish.
- Pat fish fillets completely dry with paper towels. Cut into strips about 3 to 4 inches long.
- Set up two shallow bowls — one with flour mixed with garlic powder, smoked paprika, cumin, salt, and pepper. The other with beaten eggs.
- Coat each fish strip in the flour mixture, shake off excess, dip in egg, then back into the flour mixture for a second coat.
- Heat vegetable oil in a heavy skillet over medium-high heat until shimmering. Test with a pinch of flour — it should sizzle immediately.
- Fry fish in batches without crowding the pan, about 3 minutes per side until deep golden and crispy. Transfer to a paper towel-lined plate.
- Warm tortillas in a dry skillet for 30 seconds per side or wrap in a damp paper towel and microwave for 45 seconds.
- Build tacos with fish first, then a generous scoop of cold cilantro lime slaw, then avocado slices. Add hot sauce and a squeeze of fresh lime right before eating.
Notes
Always pat the fish completely dry before coating — excess moisture is the number one reason the crust won't crisp up properly. And never crowd the pan; fry in batches even if it takes longer.