Description
Crispy, golden fish tucked into warm corn tortillas and topped with a bright, tangy cilantro lime slaw — perfect for weeknight dinners or festive weekends.
Ingredients
Scale
- 1 lb white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup buttermilk
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/2 cup chopped fresh cilantro
- 1/4 cup lime juice
- 1/4 cup mayonnaise
- 1 tsp honey
- Salt and pepper to taste
- Vegetable oil for frying (about 3-4 tbsp)
Instructions
- Preheat the oven to 200°F (93°C) to keep the cooked fish warm. Pat the fish fillets dry with paper towels.
- In a shallow dish, combine the flour, cornmeal, paprika, cayenne, salt, and black pepper. Pour the buttermilk into another shallow dish.
- Dip each fish fillet into the buttermilk, then dredge in the flour-cornmeal mixture, pressing lightly.
- Heat about 3 tablespoons of vegetable oil in a skillet over medium-high heat. Add the fish fillets and fry until golden and crispy, about 3–4 minutes per side.
- Remove the fish and place on a paper towel-lined plate to drain excess oil, then keep warm in the oven.
- In a bowl, combine shredded cabbage, chopped cilantro, lime juice, mayonnaise, and honey. Season with salt and pepper to taste. Toss until evenly coated.
- Assemble tacos by placing a piece of fried fish on a warmed corn tortilla and topping with the slaw. Serve immediately with extra lime wedges and your favorite toppings.
Notes
For best results, store components separately and assemble just before serving. Use fresh lime juice and cilantro for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 small tacos
- Calories: 680
- Sugar: 5g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 75mg