Description

Experience a fiesta of flavors with these Crispy Fish Tacos topped with zesty Cilantro Lime Slaw. Perfectly fried white fish tucked into warm tortillas creates a delightful crunch, while the refreshing slaw adds brightness to every bite. Whether it’s Taco Tuesday or a casual dinner, these tacos transform any meal into a celebration.

Ingredients

Scale

1 lb white fish (cod or tilapia)
8 small corn or flour tortillas
1 tsp ground cumin
2 cups shredded cabbage (mix of green and purple)
½ cup chopped fresh cilantro
2 tbsp lime juice (freshly squeezed)
¼ cup mayonnaise
Salt and pepper to taste
½ cup all-purpose flour (for dredging)
Vegetable oil (for frying)
½ cup sour cream (for sauce)

Instructions

Pat the white fish fillets dry and cut into strips about 1 inch wide. Season with salt, pepper, cumin, and lime juice.
In a bowl, combine shredded cabbage and cilantro. In another bowl, mix mayonnaise, lime juice, salt, and pepper; pour over cabbage mixture and toss.
Heat vegetable oil in a skillet over medium-high heat. Dredge fish strips in flour before frying.
Once the oil is hot, fry each piece of fish for about 3 minutes on each side until golden brown. Drain on paper towels.
Warm tortillas in a skillet or over an open flame. Assemble by layering crispy fish and slaw on each tortilla.
Serve immediately with sour cream on top.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main
Method: Frying
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos (200g)
Calories: 490
Sugar: 1g
Sodium: 680mg
Fat: 29g
Saturated Fat: 5g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 4g
Protein: 20g
Cholesterol: 60mg

Keywords: For variations, substitute white fish with shrimp or chicken, and add diced avocados or sliced jalapeños for extra flavor. Store leftovers in an airtight container in the fridge for up to two days; reheat briefly in a skillet to maintain crispiness.