Crispy Fish Tacos with Cilantro Lime Slaw & Creamy Sauce
These crispy fish tacos are a delightful combination of perfectly fried fish, tangy cilantro lime slaw, and a creamy sauce, all wrapped up in a soft tortilla. Perfect for taco night or a beachy meal!
Ingredients:
For the Fish:
1 pound white fish fillets (cod, tilapia, mahi-mahi, or similar), cut into 1-inch strips
½ cup all-purpose flour
½ cup cornstarch
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper to taste
Vegetable oil (or any neutral oil) for frying (about 2-3 inches deep in the skillet)
For the Cilantro Lime Slaw:
4 cups shredded cabbage (green and/or red)
½ cup chopped fresh cilantro
¼ cup thinly sliced red onion
¼ cup freshly squeezed lime juice
2 tablespoons mayonnaise
1 tablespoon olive oil
½ teaspoon sugar
Salt and black pepper to taste
For the Creamy Sauce:
½ cup sour cream or plain Greek yogurt
2 tablespoons mayonnaise
1-2 tablespoons lime juice (to taste)
½ teaspoon sriracha or other hot sauce (optional, adjust to your spice preference)
¼ teaspoon garlic powder
Salt and black pepper to taste
For Serving:
10-12 small corn or flour tortillas
Lime wedges for serving
Directions:
Prepare the Fish: Pat the fish fillets dry with paper towels. In a shallow dish, whisk together the flour, cornstarch, chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
Heat the Oil: In a large skillet or Dutch oven, pour vegetable oil to a depth of about 2-3 inches. Heat over medium-high heat until the oil reaches 350-375°F (175-190°C). A thermometer is handy, but you can also test by dropping a small amount of batter in the oil—if it sizzles immediately, the oil is ready.
Dredge the Fish: Working one piece at a time, coat the fish strips in the flour mixture, making sure they are fully covered. Shake off any excess flour.
Fry the Fish: Carefully place the coated fish strips into the hot oil, making sure not to overcrowd the pan. Fry for about 2-3 minutes per side until golden brown, crispy, and cooked through. The fish should easily flake with a fork.
Drain the Fish: Remove the cooked fish with a slotted spoon and transfer them to a wire rack lined with paper towels to drain excess oil.
Make the Cilantro Lime Slaw: In a medium bowl, combine the shredded cabbage, chopped cilantro, and red onion. In a small bowl, whisk together the lime juice, mayonnaise, olive oil, sugar, salt, and black pepper. Pour the dressing over the cabbage mixture and toss well. Set aside.
Make the Creamy Sauce: In a small bowl, whisk together the sour cream (or Greek yogurt), mayonnaise, lime juice, sriracha (if using), garlic powder, salt, and black pepper. Adjust the seasoning to taste.
Warm the Tortillas: Warm the tortillas by lightly charring them on a dry skillet, or heat them according to package instructions, either in the microwave or oven.
Assemble the Tacos: To assemble, place a few pieces of crispy fish in each tortilla. Top with a generous scoop of cilantro lime slaw and drizzle with the creamy sauce.
Serve: Serve your crispy fish tacos immediately with lime wedges on the side for a fresh, zesty finish.
Prep Time: 30 minutes
Cooking Time: 15-20 minutes
Total Time: 45-50 minutes
Servings: 8-10 tacos