– **Title**: Crispy Fish Tacos With Cilantro Lime Slaw
– **Ingredients**:
– **For the Fish**:
– 1 pound white fish fillets (such as cod or tilapia)
– 1 cup all-purpose flour
– 1 cup cornmeal
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon cumin
– Salt and pepper to taste
– 2 eggs, beaten
– Vegetable oil for frying
– **For the Cilantro Lime Slaw**:
– 2 cups green cabbage, shredded
– 1 cup red cabbage, shredded
– 1/2 cup carrots, shredded
– 1/4 cup fresh cilantro, chopped
– Juice of 2 limes
– 3 tablespoons mayonnaise
– 1 tablespoon honey
– Salt and pepper to taste
– **For Serving**:
– Corn tortillas
– Lime wedges
– Extra cilantro for garnish
– Avocado slices (optional)
– Hot sauce (optional)
– **Instructions**:
1. **Prepare the Cilantro Lime Slaw**: In a large bowl, combine the green cabbage, red cabbage, carrots, and cilantro. In a small bowl, whisk together lime juice, mayonnaise, honey, salt, and pepper. Pour the dressing over the cabbage mixture and toss well. Set aside to let the flavors meld.
2. **Prepare the Fish**: In a shallow dish, combine flour, cornmeal, paprika, garlic powder, onion powder, cumin, salt, and pepper. In another bowl, beat the eggs.
3. **Coat the Fish**: Dip each fish fillet into the egg, allowing any excess to drip off, then dredge in the flour-cornmeal mixture, pressing lightly to adhere. Repeat until all fillets are coated.
4. **Fry the Fish**: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once hot, add the coated fish fillets in batches, frying until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
5. **Warm the Tortillas**: In a separate pan, warm corn tortillas over medium heat for about 30 seconds on each side, or until pliable.
6. **Assemble the Tacos**: To serve, place a few pieces of crispy fish onto each tortilla, top with cilantro lime slaw, and add avocado slices, if using. Squeeze fresh lime juice over the top and add hot sauce, if desired.
7. **Garnish**: Serve with lime wedges and extra cilantro on the side for garnish.
Enjoy your crispy fish tacos with zesty cilantro lime slaw!
Key Ingredients & Substitutions
Fish: Cod or tilapia are excellent choices for this recipe due to their mild flavor and flaky texture. If you want something different, try mahi-mahi, haddock, or even shrimp for a twist!
Flour & Cornmeal: The combo gives the fish a great crunch. If you want a gluten-free version, use almond flour or a gluten-free all-purpose mix instead of regular flour.
Spices: Paprika and garlic powder add flavor, while cayenne gives it a kick! If you prefer a milder version, just skip the cayenne or use a pinch of black pepper instead.
Cilantro: Fresh cilantro brightens up the slaw. If cilantro is not your favorite, try parsley for a different flavor profile.
Tortillas: Corn tortillas are traditional, but flour tortillas are perfectly fine too. For a healthier option, use whole wheat tortillas!
How Do I Ensure My Fish is Perfectly Coated and Crispy?
Coating the fish properly is essential for achieving that crispy texture. Here’s how to do it right:
- Make sure to season the fish well with salt and pepper before coating. This gives it flavor right through.
- When you dip in the egg, let the excess drip off, as too much egg can make the coating soggy.
- Press the flour and cornmeal mixture onto the fish firmly for a good grip. This helps maintain the coating during frying.
Remember to fry in batches and not overcrowd the pan. This ensures even cooking and crispiness for each piece!
Crispy Fish Tacos With Cilantro Lime Slaw
Ingredients You’ll Need:
For the Fish:
- 1 pound white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 2 eggs, beaten
- Oil for frying (vegetable or canola)
For the Cilantro Lime Slaw:
- 2 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1/2 cup carrots, shredded
- 1/4 cup fresh cilantro, chopped
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- Salt and pepper to taste
For Serving:
- 8 small corn or flour tortillas
- 1 ripe avocado, sliced
- Lime wedges
- Sliced jalapeños (optional)
- Additional fresh cilantro for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and cook. You’ll spend around 10 minutes preparing the slaw, 15 minutes on the fish, and about 5 more minutes to assemble everything. Get ready for a delightful meal!
Step-by-Step Instructions:
1. Prepare the Slaw:
In a large bowl, combine the shredded green cabbage, red cabbage, carrots, and fresh cilantro. In a separate small bowl, whisk together the mayonnaise, lime juice, salt, and pepper. Once mixed well, pour the dressing over the cabbage mixture and toss everything together until nicely coated. Place the slaw in the fridge while you prepare the fish.
2. Prepare the Fish:
Start by rinsing and patting dry the fish fillets. Season them generously with salt and pepper. In one bowl, combine the flour, cornmeal, paprika, garlic powder, cayenne pepper (if you like a bit of heat), and a pinch of salt and pepper. In another bowl, pour in the beaten eggs to get them ready for the fish.
3. Coat the Fish:
Take each fish fillet, dip it into the beaten eggs, letting the excess drip off. Then, roll it in the flour mixture, pressing down lightly to ensure it’s well-coated.
4. Fry the Fish:
In a large pan, heat about 1/4 inch of oil over medium-high heat. When the oil is hot, carefully add the breaded fish fillets in batches, making sure not to crowd the pan. Fry them for about 3-4 minutes on each side, until they are golden brown and crispy. Once cooked, remove the fish from the pan and let them drain on paper towels.
5. Warm the Tortillas:
While the fish is frying, warm the corn or flour tortillas in a dry skillet or on a grill, heating each side for about 30 seconds until they are warm and flexible. This makes them perfect for wrapping!
6. Assemble the Tacos:
Take a crispy piece of fish and place it inside each warm tortilla. Top it off with a generous helping of the cilantro lime slaw, add a few avocado slices, and if you wish, some jalapeños for an extra kick. A drizzle of lime juice and a sprinkle of fresh cilantro on top will make it even more delicious!
7. Serve:
Plate those tacos with lime wedges on the side for extra flavor. Enjoy every bite!
Can I Use a Different Type of Fish?
Absolutely! While cod and tilapia are great choices, you can use any firm white fish such as haddock, pollock, or even catfish. Just ensure the fish is fresh for the best flavor and texture.
How Can I Make the Slaw Ahead of Time?
Yes, you can prepare the slaw a day in advance! Just combine the shredded vegetables and the dressing separately, then mix them when you’re ready to serve. This helps the flavors meld without making the cabbage too soggy.
What’s the Best Way to Store Leftover Tacos?
To store leftovers, keep the fish, slaw, and tortillas separate in airtight containers in the refrigerator. The fish is best eaten within 2 days, while the slaw can last up to 3 days. Reheat the fish gently to preserve its crispiness, and warm tortillas on the stove before assembling again.
Can I Make This Recipe Gluten-Free?
Yes, you can! Use a gluten-free flour blend in place of all-purpose flour, and ensure that the cornmeal is also certified gluten-free. Check your tortillas to find a gluten-free option, or you can serve the fish with a side of rice instead!
