Zesty Crispy Fish Tacos with Cilantro Lime Slaw Recipe
Crispy fish tacos with tangy cilantro lime slaw are a zesty summer delight. The recipe takes your weeknight dinners to a whole new refreshing level.
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Cooking tools:
- Mixing bowl
- Skillet
- Paper towel
- Plate
- Measuring cup
- Measuring spoon
- Whisk
- Tongs
- Spatula
- Chef's knife
- Cutting board
- Stove
- Serving platter
Ingredients
- 1 lb (453 grams) white fish fillets (such as cod or tilapia)
- 1 cup (120 grams) all-purpose flour
- 1 cup (240 milliliters) buttermilk
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional for a little heat)
- Salt, to taste
- Black pepper, to taste
- Vegetable oil for frying
- 2 cups (200 grams) shredded cabbage (green or purple)
- ¼ cup (15 grams) fresh cilantro, chopped
- 2 tablespoons lime juice
- 2 tablespoons mayonnaise
- ½ teaspoon honey
- 8 small corn or flour tortillas, warmed
- Lime wedges, for serving
- Sliced avocado
- Diced tomatoes
- Cotija cheese
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