Crispy Fish Tacos with Cilantro Lime Slaw
Crispy Fish Tacos with Cilantro Lime Slaw :These tacos are a delightful fusion of crispy, golden fish and a zesty, refreshing slaw, all wrapped in a soft tortilla. The dish combines textures and flavors perfectly, making it a crowd-pleaser for any occasion.
Ingredients:
- 1 lb white fish fillets (like cod or tilapia)
- 1 cup flour
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup buttermilk (or milk with a squeeze of lemon)
- Oil for frying
- 8 small tortillas
- 2 cups shredded cabbage
- 1/4 cup chopped cilantro
- 1/4 cup mayonnaise
- Juice of 1 lime
- 1 tsp honey
- Optional: sliced avocado, hot sauce, or lime wedges for serving
How to Cook:
- Cut the fish into strips and season with salt and pepper.
- In one bowl, mix flour, paprika, garlic powder, salt, and pepper. In another, pour buttermilk.
- Dip fish strips in buttermilk, then coat in the flour mixture.
- Heat oil in a pan and fry the fish until golden and crispy (about 3-4 minutes per side). Drain on paper towels.
- For the slaw, mix shredded cabbage, cilantro, mayonnaise, lime juice, and honey.
- Warm the tortillas, then assemble by placing crispy fish in the center, topping with slaw, and adding optional toppings like avocado or hot sauce.
History:
Fish tacos originated in Baja California, Mexico, where coastal communities combined fresh catch with simple, flavorful ingredients. The dish gained popularity in the U.S. during the 1980s, particularly in Southern California, and has since become a staple of Mexican-inspired cuisine. The crispy fish version, often paired with creamy slaw, reflects a modern twist on the traditional recipe, blending Mexican and American culinary influences. Today, it’s celebrated for its balance of crunch, freshness, and bold flavors.
