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Crispy Fish Tacos with Slaw and Lime Crema Recipe

Crispy Fish Tacos with Slaw and Lime Crema Recipe
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★★★★★

5.3 from 17 reviews

These Crispy Fish Tacos with Slaw and Lime Crema offer a deliciously crunchy and flavorful meal featuring tender white fish coated in a spiced panko crust, complemented by a fresh cabbage slaw and tangy lime crema. Perfect for a quick weeknight dinner or casual gathering, this recipe promises a zesty and satisfying taco experience.

Ingredients

Scale

Fish and Coating

  • 1 pound White fish fillets (such as cod or tilapia), cut into strips
  • 1 cup All-purpose flour
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic powder
  • 1 teaspoon Cumin
  • Salt and pepper, to taste
  • 1 cup Buttermilk
  • 1 cup Panko breadcrumbs
  • Vegetable oil, for frying (about 1 inch in skillet)

Slaw

  • 2 cups Green cabbage, finely shredded
  • 1 cup Red cabbage, finely shredded
  • 1 large Carrot, grated
  • 1/4 cup Fresh cilantro, chopped (plus extra for garnish)
  • Juice of 1 Lime

Lime Crema

  • 1/2 cup Sour cream
  • 1/4 cup Mayonnaise
  • Juice of 1 Lime
  • Zest of 1 Lime
  • Salt, to taste

Assembly

  • 8 pieces Corn tortillas
  • Lime wedges, for serving

Instructions

  1. Prepare the Fish: Cut the white fish fillets into strips for easier frying and manageable portions in the tacos.
  2. Mix Seasoned Flour: In a medium bowl, combine the all-purpose flour, paprika, garlic powder, cumin, salt, and pepper to create a flavorful dredging mixture.
  3. Coat the Fish: Dip each fish strip first into buttermilk to moisten, then dredge it in the seasoned flour mixture, and finally, roll it in panko breadcrumbs to create a crispy crust when fried.
  4. Heat Oil: Pour about 1 inch of vegetable oil into a large skillet and heat over medium-high heat until hot enough for frying (around 350°F or until a breadcrumb sizzles upon contact).
  5. Fry the Fish: Fry the coated fish strips in batches so as not to crowd the pan, cooking for 3-4 minutes per side until golden brown and crispy. Remove and drain on paper towels to absorb excess oil.
  6. Make Lime Crema: In a small bowl, whisk together sour cream, mayonnaise, lime juice, lime zest, and a pinch of salt until smooth and creamy to add a tangy finish to the tacos.
  7. Prepare Tortillas: Warm the corn tortillas in a dry skillet over medium heat or microwave until soft and pliable, ready for assembling the tacos.
  8. Assemble Tacos: Place crispy fish strips on each warm tortilla, top with the shredded cabbage and carrot slaw, and drizzle with lime crema for a refreshing contrast.
  9. Garnish and Serve: Sprinkle fresh chopped cilantro over the tacos and serve immediately with lime wedges on the side for extra zest.

Notes

  • To ensure extra crispy fish, do not overcrowd the skillet while frying.
  • Feel free to swap out white fish for your preferred firm white flaky fish like haddock or halibut.
  • Slaw can be prepared in advance and kept chilled to save time on the day of serving.
  • If buttermilk is unavailable, use regular milk with 1 tablespoon lemon juice or vinegar added as a substitute.
  • For a spicier option, add a pinch of cayenne pepper to the flour mixture or serve with hot sauce.

Nutrition

Keywords: crispy fish tacos, fish tacos recipe, lime crema, fish with slaw, Mexican tacos, fish fritters, panko fish tacos, quick dinner, homemade tacos

Find it online: https://nataliereeve.com/crispy-fish-tacos-with-slaw-and-lime-crema-recipe/