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Tacos are a beloved culinary creation that transcends borders and cultures, celebrated for their versatility and endless array of filling options. From traditional meat options to innovative vegetarian and seafood varieties, tacos can cater to every palate. Among these, crispy fish tacos stand out as a fresh and flavorful choice, perfect for warm weather dining or any occasion where you crave something light yet satisfying. These tacos are not only delicious but also offer a delightful crunch complemented by the vibrant flavors of a zesty lime cilantro slaw.

Crispy Fish Tacos with Lime Cilantro Slaw

Discover the irresistible joy of crispy fish tacos with zesty lime cilantro slaw in this delightful recipe! Perfect for warm weather or casual gatherings, these tacos feature lightly battered fish for a satisfying crunch paired with a refreshing slaw made from fresh cabbage, carrots, and tangy lime dressing. Easy to customize with your favorite toppings, they promise a vibrant, mouthwatering experience that's sure to impress your family and friends. Enjoy a taste of the fiesta!
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Ingredients
  

For the Fish:

1 lb white fish fillets (e.g., cod, tilapia)

1 cup all-purpose flour

1/2 cup cornmeal

1 tsp paprika

1 tsp garlic powder

1/2 tsp cayenne pepper (adjust for spice level)

Salt and pepper to taste

1 cup buttermilk

Vegetable oil for frying

For the Lime Cilantro Slaw:

2 cups shredded green cabbage

1 cup shredded carrots

1/4 cup fresh cilantro, chopped

1/2 cup mayonnaise

Zest and juice of 1 lime

1 tsp honey

Salt and pepper to taste

For Assembly:

8 small corn or flour tortillas

Lime wedges, for serving

Extra cilantro, for garnish

Instructions
 

Prepare the Slaw: In a large bowl, combine the shredded cabbage, shredded carrots, and chopped cilantro. In a separate bowl, whisk together the mayonnaise, lime zest, lime juice, honey, salt, and pepper. Pour the dressing over the cabbage mixture and toss until well combined. Refrigerate for at least 30 minutes to allow the flavors to meld.

    Prepare the Fish: Rinse and pat dry the fish fillets. Cut them into strips, about 1-2 inches wide. In a shallow dish, combine flour, cornmeal, paprika, garlic powder, cayenne, salt, and pepper. In another dish, pour in the buttermilk.

      Coat the Fish: Dip each fish strip into the buttermilk, allowing any excess to drip off, and then dredge it in the flour mixture, ensuring it’s well coated.

        Fry the Fish: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once hot (approximately 350°F), carefully add the coated fish strips in batches, cooking for about 3-4 minutes on each side or until golden brown and crispy. Remove the fish from the skillet and place on a paper towel-lined plate to drain excess oil.

          Warm the Tortillas: In a dry skillet or over an open flame, warm the tortillas for about 30 seconds on each side until pliable.

            Assemble the Tacos: Lay a few pieces of crispy fish on each tortilla. Top generously with lime cilantro slaw. Garnish with extra cilantro and serve with lime wedges on the side for squeezing over the tacos.

              Enjoy: Serve these sizzling, flavorful tacos promptly while the fish is warm and crispy!

                Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings