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Crispy fish tacos are a delightful fusion of flavors and textures that transport you straight to the coastal shores with each bite. A staple of coastal cuisine, these tacos feature succulent white fish that is perfectly breaded and fried to golden perfection, creating a satisfying crunch that pairs beautifully with a refreshing cilantro lime slaw. This slaw adds a zesty crunch that complements the fish, making every bite an experience of bright and vibrant flavors.

Crispy Fish Tacos with Cilantro Lime Slaw

Discover the ultimate crispy fish tacos with a zesty cilantro lime slaw that will transport you straight to the coast with every bite! This recipe features perfectly breaded and fried fish, paired with a refreshing slaw made from fresh ingredients. Ideal for weeknight dinners or gatherings, these tacos are easy to prepare and sure to impress. Dive into the detailed guide for step-by-step instructions, tips on selecting fish, and delicious variations to keep your meals exciting!
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Ingredients
  

For the Fish:

1 lb white fish fillets (such as cod or tilapia)

1 cup all-purpose flour

1 cup panko breadcrumbs

2 large eggs

1 tsp paprika

1 tsp garlic powder

1 tsp cumin

Salt and pepper to taste

Vegetable oil (for frying)

For the Cilantro Lime Slaw:

2 cups green cabbage, thinly sliced

1 cup red cabbage, thinly sliced

1 cup carrots, grated

1/2 cup fresh cilantro, chopped

Juice of 2 limes

2 tbsp mayonnaise

1 tbsp honey

Salt and pepper to taste

For Assembly:

8 small corn or flour tortillas

Lime wedges (for serving)

Additional cilantro (for garnish)

Instructions
 

Prepare the Cilantro Lime Slaw:

    - In a large bowl, combine the green cabbage, red cabbage, grated carrots, and chopped cilantro.

      - In a separate small bowl, whisk together the lime juice, mayonnaise, honey, salt, and pepper until smooth.

        - Pour the dressing over the cabbage mixture and toss well to coat. Set aside to let the flavors meld.

          Prepare the Fish:

            - Pat the fish fillets dry with paper towels. Cut them into strips or nuggets for easier handling.

              - In a shallow bowl, mix the flour with paprika, garlic powder, cumin, salt, and pepper.

                - In another bowl, beat the eggs until combined.

                  - Place the panko breadcrumbs in a third bowl.

                    Breading the Fish:

                      - Dip each piece of fish first into the seasoned flour, shaking off any excess. Next, coat it in the egg mixture, allowing any excess to drip off. Finally, roll it in the panko breadcrumbs, pressing gently to adhere. Repeat with all the fish pieces.

                        Fry the Fish:

                          - In a large skillet, heat vegetable oil over medium-high heat (about 1/2 inch deep) until shimmering.

                            - Fry the breaded fish pieces in batches, ensuring not to overcrowd the pan. Cook for about 3-4 minutes on each side until golden brown and crispy. Remove and place on paper towels to drain excess oil.

                              Warm the Tortillas:

                                - In a dry skillet or directly over an open flame, warm the tortillas for about 30 seconds on each side until they are pliable and slightly charred.

                                  Assemble the Tacos:

                                    - Place a few pieces of crispy fish in the center of each tortilla. Top generously with cilantro lime slaw.

                                      - Garnish with additional cilantro and serve with lime wedges on the side.

                                        Enjoy:

                                          - Serve the tacos immediately for the best texture. Squeeze fresh lime juice over them before taking a bite!

                                            Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4