Crispy Fish Tacos with Cilantro Lime Slaw
Crispy Fish Tacos with Cilantro Lime Slaw are perfect for lunch or dinner, featuring tender white fish fillets and a fresh slaw.
Equipment
- large skillet
- measuring cups and spoons
- Mixing Bowls w/lids
- Grater/Micro plane Set
- Mandolin Slicer and Food Chopper Set
- Citrus Juicer (hand)
- Herb Scissors/Chopper
Ingredients
For the Fish
- 1 lb white fish fillets (tilapia or cod)
- 1 cup all-purpose flour
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 cup buttermilk
- Vegetable oil for frying
For the Cilantro Lime Slaw
- 2 cups shredded cabbage
- 0.25 cup fresh cilantro chopped
- 2 tablespoon lime juice
- 2 tablespoon mayonnaise
- 0.5 teaspoon honey
- Salt and pepper to taste
For the Tacos
- 8 small flour tortillas
- Lime wedges for serving
Instructions
Prepare the Fish
- In a shallow bowl, mix together the flour, garlic powder, paprika, cayenne pepper, salt, and pepper.
- Dip the fish fillets in the buttermilk, allowing any excess to drip off, and then dredge the fish in the seasoned flour mixture until well coated.
- Heat vegetable oil in a large skillet over medium heat. Fry the fish fillets for 3-4 minutes on each side, or until golden and crispy. Drain on paper towels.
Make the Cilantro Lime Slaw
- In a large bowl, combine the shredded cabbage, cilantro, lime juice, mayonnaise, honey, salt, and pepper. Toss until evenly mixed and set aside.
Assemble the Tacos
- Warm the tortillas in a dry skillet or microwave.
- Place a piece of the crispy fried fish in each tortilla and top with a generous amount of cilantro lime slaw.
Serve
- Serve the tacos with lime wedges for an extra burst of citrus.
Nutrition
Serving: 1tacoCalories: 350kcalCarbohydrates: 32gProtein: 20gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 60mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 2mg
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