Name: Crispy Fish Tacos with Cilantro Lime Slaw Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 lb white fish fillets (cod or tilapia recommended); 1 cup all-purpose flour; ½ teaspoon garlic powder; ½ teaspoon paprika; ¼ teaspoon cayenne pepper (optional for heat); Salt and pepper, to taste; 1 cup buttermilk; Vegetable oil, for frying; 2 cups shredded cabbage (green or purple); ¼ cup fresh cilantro, chopped; 2 tablespoons lime juice; 2 tablespoons mayonnaise; ½ teaspoon honey; Salt and pepper, to taste; 8 small corn or flour tortillas, warmed; Lime wedges, for serving; Optional toppings: sliced avocado, diced tomatoes, or Cotija cheese

Jump to Recipe·Print Recipe

Picture this: You bite into a crispy piece of perfectly seasoned fish, wrapped in a soft tortilla, topped with a zesty cilantro lime slaw. It’s bright, fresh, and full of flavor. These Crispy Fish Tacos are everything you want in a taco—crunchy, tangy, and just the right balance of flavors. Trust me, this recipe is a game-changer. Whether you’re throwing together a casual weeknight dinner or planning a fun taco night with friends, these tacos are sure to be the star of the show. Ready to give them a try?

Why You’ll Love Crispy Fish Tacos with Cilantro Lime Slaw

This recipe is all about bright, bold flavors and crispy textures—plus, it’s easy enough to whip up on a busy night yet impressive enough for guests. Here’s why it’s a favorite:

Versatile: Perfect for a quick dinner or a party centerpiece. These tacos are great whether you’re craving something light and fresh or serving a crowd.
Budget-Friendly: Made with simple ingredients, this recipe won’t break the bank. You don’t need fancy fish or complicated ingredients to make something special.
Quick and Easy: The prep is simple, and cooking time is short, making this recipe perfect for those times you need dinner on the table fast but still want something tasty.
Customizable: You can tweak the toppings to suit your tastes. Want more heat? Add some sliced jalapeños. Looking for extra crunch? A few tortilla chips on top would be perfect.
Crowd-Pleasing: Kids and adults alike will love this recipe. The crispy fish, paired with the creamy, tangy slaw, is a combination that’s bound to please everyone.

Ingredients

Here’s what makes these tacos so irresistible:

White Fish (Cod, Tilapia, or any Mild Fish):
The fish is the star here—light, flaky, and perfectly crispy on the outside. It absorbs the flavors of the spices beautifully and gives you that satisfying crunch with each bite.

Flour or Corn Tortillas:
Soft, chewy tortillas are the perfect vehicle for all that crispy fish and vibrant slaw. You can use flour or corn, depending on your preference.

Cornstarch & Flour (for the batter):
A mix of cornstarch and flour creates a light, crispy coating that turns golden and crunchy when fried. The cornstarch is key to achieving that crispy texture that makes these tacos so addictive.

Spices (Paprika, Garlic Powder, Cumin, Salt, Pepper):
A simple but flavorful spice mix that gives the fish a warm, smoky kick without overpowering the delicate flavor of the fish. It’s balanced perfectly to complement the slaw.

Cabbage (for the slaw):
The cabbage gives the slaw its crunch and freshness, making a perfect contrast to the crispy fish. It’s the perfect base for the slaw’s tangy dressing.

Cilantro & Lime (for the slaw):
Fresh cilantro and zesty lime are what make this slaw pop! The citrusy dressing with the cilantro really adds a refreshing, vibrant flavor that cuts through the richness of the fish.

Sour Cream & Mayo (for the slaw dressing):
This creamy base adds just the right amount of richness to the slaw, making it cool and creamy to balance out the crispy fish.

Hot Sauce (Optional):
For those who love a little extra spice, a drizzle of hot sauce adds the perfect kick to the tacos.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Now let’s dive into the steps to make these crispy fish tacos with cilantro lime slaw:

Preheat Your Oil:
Start by heating a good amount of oil in a pan or skillet over medium-high heat. You’ll want enough oil to fry the fish and get it crispy, so don’t skimp on this step.

Prepare the Fish:
Cut the fish into bite-sized pieces, then season it with a bit of salt and pepper. In a bowl, mix the flour, cornstarch, paprika, garlic powder, cumin, and a pinch of salt and pepper. Coat the fish pieces in the dry mixture, making sure each piece is evenly coated.

Fry the Fish:
Once the oil is hot (you can test it by dropping a small bit of batter into the oil—if it sizzles, you’re ready), fry the fish pieces in batches. Cook for 2-3 minutes per side, until golden brown and crispy. Set the fried fish on a paper towel to drain any excess oil.

Make the Slaw:
While the fish is frying, toss the shredded cabbage and cilantro in a large bowl. In a separate small bowl, mix together the sour cream, mayonnaise, lime juice, salt, and pepper. Pour the dressing over the cabbage and cilantro, then toss everything together until evenly coated. Adjust seasoning to taste, adding more lime or salt if needed.

Assemble the Tacos:
Warm the tortillas in a dry skillet or microwave for a few seconds. Then, place a few pieces of crispy fish on each tortilla, followed by a generous spoonful of cilantro lime slaw.

Serve and Enjoy:
Serve these tacos with a side of lime wedges, hot sauce, or any additional toppings you love. Then, dig in and enjoy the crispy, tangy, and absolutely delicious tacos!

Nutrition Facts

Servings: 4
Calories per serving: 350

Preparation Time

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

How to Serve Crispy Fish Tacos

These tacos are fantastic on their own, but here are a few ideas to elevate the experience:

Fresh Salsas: Pair them with a zesty salsa like mango salsa, pineapple salsa, or a simple tomato and onion mix.
Mexican Rice: A side of cilantro-lime rice or Spanish rice is a great way to round out the meal.
Refried Beans: Creamy refried beans add an extra layer of comfort to this taco meal.
Grilled Vegetables: Try serving them with grilled veggies like bell peppers and onions for a little extra flavor and color.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

Fish Alternatives: While cod and tilapia are great options, you can use other mild white fish like halibut or mahi-mahi for a slightly different texture and flavor.
Make Ahead: You can prepare the slaw ahead of time and store it in the fridge for a few hours. The flavors will develop even more, making it even tastier!
Batter Tips: For extra crispy fish, let the coated fish pieces sit for a few minutes before frying. This helps the batter set and crisp up even more when cooked.
Toppings: Don’t hesitate to play with toppings! Add some sliced avocado, pickled red onions, or even crumbled queso fresco for added flavor.

FAQ Section

Q1: Can I use frozen fish for this recipe?
A1: Yes, frozen fish works just fine. Just make sure to thaw it completely before coating it and frying.

Q2: Can I make this recipe gluten-free?
A2: Absolutely! Simply use a gluten-free flour blend or rice flour in place of the regular flour in the batter.

Q3: How do I store leftovers?
A3: Store any leftover fish and slaw separately in airtight containers in the fridge for up to 2 days. Reheat the fish in the oven to maintain its crispiness.

Q4: Can I bake the fish instead of frying it?
A4: Yes! If you prefer a lighter option, you can bake the fish at 400°F for about 10-12 minutes, flipping halfway through.

Q5: Can I use a different type of dressing for the slaw?
A5: Definitely! You can try using a vinegar-based dressing for a tangier slaw, or even a creamy avocado dressing for something extra rich.

Q6: Can I add more heat to the tacos?
A6: Yes! Add some sliced jalapeños or drizzle extra hot sauce on top for an added kick.

Q7: Can I use corn tortillas instead of flour?
A7: Of course! Corn tortillas are a great option and bring a nice, authentic flavor to the tacos.

Q8: Can I make the slaw ahead of time?
A8: Yes, you can make the slaw a few hours in advance. Just be sure to store it in an airtight container in the fridge.

Q9: Can I make these tacos without cilantro?
A9: If you’re not a fan of cilantro, you can use parsley or simply skip it altogether. The tacos will still be delicious!

Q10: Can I freeze the fish for later use?
A10: It’s best to enjoy the fish right after cooking for the crispiest texture, but you can freeze the cooked fish for up to a month. Just make sure to reheat it in the oven for the best result.

Conclusion

Crispy Fish Tacos with Cilantro Lime Slaw are a must-try! They’re the perfect blend of crispy, creamy, and tangy, with a flavor that’ll make you feel like you’re sitting by the beach with the ocean breeze in your hair. Whether you’re making them for a casual dinner or impressing your guests at your next gathering, this recipe is bound to be a hit. So, grab your tortillas, fry up that fish, and get ready to enjoy a meal that’s as fun as it is delicious!