Print Recipe

Fish Tacos With Cilantro Lime Slaw Recipe

Fish Tacos With Cilantro Lime Slaw Recipe

Crispy fish tacos topped with a refreshing cilantro lime slaw, offering a perfect balance of flavors and textures in every bite. A deliciously light meal option!

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Yield8

Ingredients

Instructions

  1. Step 1: Prepare the Fish
    Begin by slicing each fish fillet into strips about an inch thick and around the size of a tortilla, which is roughly 3-4 inches long. It's a good idea to pat these slices dry with a paper towel to make sure they aren't holding any excess moisture. If you're working with freshly caught fish, take a moment to check for any bones and remove them.

  2. Step 2: Make the Spiced Flour Mix
    In a small bowl, blend together 1 cup of gluten-free flour (or regular flour if gluten isn't an issue), 2 teaspoons of cumin, 2 teaspoons of chili powder, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and a half teaspoon each of kosher salt and pepper. Stir well so all the spices are evenly distributed throughout the flour.

  3. Step 3: Coat the Fish
    Lay the fish fillets on a large plate, platter, or bowl. Generously sprinkle some of the spiced flour mixture over them. Turn each piece of fish a few times until every surface is well-coated. Shake off any extra flour before setting them aside, and repeat this process until all the fish is coated.

  4. Step 4: Fry the Fish
    Heat a skillet over medium-high heat and add 2 tablespoons of a high heat oil, such as safflower, canola, or peanut oil. Let the oil get nice and hot before introducing the fish. Place the fish pieces in the skillet, allowing them to fry undisturbed for about 4-5 minutes to achieve a golden brown crust on the first side.

  5. Step 5: Flip and Cook the Fish
    Once the first side is beautifully golden, flip the fish over and give the other side a chance to cook for another 4-5 minutes. When both sides are golden brown, transfer the fish to a plate lined with a paper towel, and season with a sprinkle of kosher salt. If you have a second batch of fish to fry, add more oil to the pan if needed to keep the fish from sticking.

  6. Step 6: Create the Cilantro Lime Slaw
    Into a food processor or blender, combine ¾ cup sour cream, ¼ cup mayonnaise, 2 cloves of garlic, 1-2 jalapeños (de-seeded if you prefer less heat), the juice of one large lime (or two small ones), a quarter teaspoon each of kosher salt and pepper, and a cup of fresh cilantro. Pulse these ingredients together until they form a smooth dressing.

  7. Step 7: Dress the Cabbage
    Chop up about 8 cups of cabbage, whether red or green, and place it in a large bowl. Pour the cilantro lime dressing over the chopped cabbage and toss until every bit is nicely coated. If you're prepping ahead, feel free to make this slaw in advance and stash it in the fridge until dinner time.

  8. Step 8: Assemble the Tacos
    Take warm corn tortillas and layer them with the crispy fried fish. Pile on a generous helping of the spicy cilantro lime slaw. If you're in the mood for extra toppings, feel free to add slices of avocado, diced tomatoes, bell peppers, or even a drizzle of your favorite hot sauce. Enjoy these delightful fish tacos with your favorite accompaniments!

Notes

There's a dance to making fish tacos, and sometimes folks can step out of rhythm. One common hiccup is not drying the fish thoroughly enough. Damp fish won't hold onto the flour mixture, leaving you with a sad, soggy coating. So, give those filets a good pat with a paper towel before you flour them up!

Another trip-up can be not heating the oil sufficiently. If the skillet's not hot enough, the fish won't get that lovely golden crust. Instead, you'll end up with a fish that's more limp than crisp. Always wait until the oil shimmers before introducing the fish.

And when it comes to the slaw, beware of heavy-handedness with the jalapeños. Leaving seeds in can turn a delightful zing into a fiery struggle. Adjust the heat to your liking, and remember, you can always add more spice, but you can't take it away. Happy taco making!