Take your taste buds on a vibrant journey with these Crispy Fish Tacos! Each taco is filled with perfectly crispy, golden fish fillets, nestled in a soft, warm tortilla. The magic happens when you add the zesty, fresh cilantro lime slaw—a crunchy mix of cabbage, cilantro, and a burst of tangy lime, bringing a refreshing, bright twist to every bite. Whether you’re hosting a casual get-together or enjoying a cozy dinner at home, these tacos are sure to become a favorite. Serve with lime wedges and a drizzle of your favorite salsa for an extra kick! 🌿🔥🍻
📝 Ingredients:
For the Fish 🐟:
1 lb white fish fillets (e.g., cod, tilapia)
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp salt 🧂
1/2 tsp black pepper 🌶️
1/2 tsp garlic powder 🧄
1/4 tsp paprika 🌶️
1 large egg, beaten 🥚
1/2 cup panko bread crumbs 🍞
Vegetable oil for frying 🫒
For the Cilantro Lime Slaw 🥬:
1 small head of green cabbage, shredded 🥬
1 large carrot, shredded 🥕
1/2 cup chopped cilantro 🌿
1/4 cup mayonnaise 🥄
2 tbsp lime juice 🍋
1 tbsp honey 🍯
1/2 tsp salt 🧂
1/4 tsp black pepper 🌶️
For Serving 🌮:
Warm corn tortillas 🌽
Lime wedges 🍋
Optional toppings: salsa, avocado 🥑, hot sauce 🌶️
🍳 Instructions:
- Prepare the Fish 🐟:
- In a shallow dish, mix flour, cornstarch, salt, pepper, garlic powder, and paprika.
- In a separate dish, beat the egg.
- Dredge the fish fillets in the flour mixture, dip in the egg, and coat with panko bread crumbs.
- Cook the Fish 🍳:
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry the coated fish fillets for 3-4 minutes per side until golden brown.
- Remove and drain on paper towels.
- Make the Slaw 🥗:
- In a bowl, combine shredded cabbage, carrot, cilantro, mayonnaise, lime juice, honey, salt, and pepper. Toss well.
- Assemble the Tacos 🌮:
- Warm the corn tortillas.
- Place a piece of crispy fish on each tortilla.
- Top with cilantro lime slaw and add any desired toppings.
- Serve immediately with lime wedges.
Enjoy your deliciously crispy and zesty fish tacos! 🎉🌿