Crispy Fish Tacos with Cilantro Lime Slaw
Ingredients:
1 lb white fish fillets (such as cod or tilapia)
1 cup all-purpose flour
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
1 cup buttermilk
1 cup panko breadcrumbs
Vegetable oil for frying
8 small corn tortillas
For the Cilantro Lime Slaw:
2 cups shredded cabbage
1/2 cup chopped fresh cilantro
1/4 cup mayonnaise
2 tbsp lime juice
1 tsp honey
Salt and pepper to taste
Directions:
Begin by preparing the cilantro lime slaw. In a large bowl, combine the shredded cabbage and chopped cilantro. In a separate bowl, whisk together the mayonnaise, lime juice, honey, salt, and pepper. Pour the dressing over the cabbage mixture and toss until well combined. Set aside to let the flavors meld.
Next, prepare the fish. In a shallow dish, mix together the flour, paprika, garlic powder, cumin, salt, and black pepper. In another dish, pour the buttermilk. Place the panko breadcrumbs in a third dish.
Dip each fish fillet first into the flour mixture, then into the buttermilk, and finally coat with the panko breadcrumbs, pressing gently to adhere.
In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the breaded fish fillets and fry for about 3-4 minutes on each side, or until golden brown and cooked through. Remove the fish from the skillet and drain on paper towels.
To assemble the tacos, warm the corn tortillas in a dry skillet or microwave. Place a piece of crispy fish on each tortilla, top with the cilantro lime slaw, and serve immediately.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 4 servings