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–+ servings
Crispy fish tacos with cilantro lime slaw served on a plate

Crispy Fish Tacos

Enjoy the satisfying crunch of lightly battered fish paired with a tangy cilantro lime slaw, perfect for quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Fish
  • 1 pound white fish fillets (cod or tilapia), patted dry and cut into taco-size pieces if needed
  • 1 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and pepper, to taste
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice as a quick substitute)
  • Vegetable oil for frying (enough to come 1/4 to 1/2 inch in the pan)
For the Slaw
  • 2 cups shredded cabbage (green or purple)
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons lime juice (about one lime)
  • 2 tablespoons mayonnaise (Greek yogurt works if you want lighter)
  • 1/2 teaspoon honey
For Assembly
  • 8 small corn or flour tortillas
  • Lime wedges for serving
  • Optional toppings: sliced avocado, diced tomatoes, crumbled Cotija cheese

Method
 

Preparation
  1. Pat fillets dry and cut into pieces that will fit your tortillas. Season lightly with salt and pepper.
  2. In a shallow bowl, whisk together flour, garlic powder, paprika, cayenne if using, and a pinch of salt and pepper.
  3. Pour the buttermilk into a second bowl.
  4. Dip each piece of fish into the buttermilk, let excess drip off, then press into the seasoned flour. Set on a plate and repeat.
Cooking
  1. Add enough vegetable oil to a large skillet to reach about 1/4 to 1/2 inch up the side. Heat over medium until shimmering and registering about 350 to 365°F (175 to 185°C).
  2. Carefully place fillets in the hot oil, working in batches to avoid crowding. Fry 3 to 4 minutes per side until golden and the fish flakes easily with a fork. Transfer to paper towels to drain.
Preparing the Slaw
  1. Combine shredded cabbage, chopped cilantro, lime juice, mayonnaise, honey, and a pinch of salt and pepper in a bowl. Toss until evenly coated.
Assembly
  1. Heat tortillas in a dry skillet, on a griddle, or wrap in foil and warm in a low oven for a few minutes.
  2. Place a piece of fried fish on each tortilla, top with cilantro lime slaw and any optional toppings. Serve immediately with lime wedges.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 2gSodium: 300mgFiber: 5gSugar: 2g

Notes

If you prefer less frying, you can air-fry or bake the fish. Swap mayonnaise for plain yogurt to add tang and reduce fat.

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