Description
Crispy fish tacos with cilantro lime slaw deliver a zesty Mexican-inspired feast of crunchy textures and bold flavors. Fresh ingredients and simple preparation make these tacos an irresistible meal that will transport you straight to coastal dining.
Ingredients
Scale
Main Ingredients:
- 1 lb white fish fillets (cod or tilapia)
- 8 corn tortillas
- 2 cups green cabbage, finely shredded
- 1/2 cup fresh cilantro, chopped
Seasoning and Spices:
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Sauce and Dressing Ingredients:
- 3 tablespoons lime juice (freshly squeezed)
- 1/4 cup mayonnaise
- 1/2 cup greek yogurt
- 2 tablespoons hot sauce (adjust to taste)
Instructions
- Thoroughly pat fish fillets with paper towels to remove excess moisture, ensuring a crisp texture when baked.
- Generously coat fish with a blend of salt, pepper, cumin, and paprika, massaging the spices into both sides of the fillets.
- Arrange seasoned fish on a parchment-lined baking sheet, positioning pieces with ample space between them for even cooking at 425F (220C).
- Roast fish for 12-15 minutes until it transforms into delicate, flaky segments that easily separate with a fork.
- While fish bakes, create a vibrant slaw by combining shredded cabbage with fresh cilantro, tangy lime juice, and creamy mayonnaise, mixing until ingredients are thoroughly incorporated.
- Wrap corn tortillas in aluminum foil and warm them in the oven for approximately 5 minutes to enhance their softness and pliability.
- Carefully transfer baked fish onto warmed tortillas, breaking the fillets into manageable pieces.
- Crown each taco with a generous portion of cilantro lime slaw, allowing the bright, zesty mixture to complement the crispy fish.
- Optional: Drizzle hot sauce over the tacos for an extra kick of flavor and heat.
Notes
- Ensure fish is patted completely dry to achieve maximum crispiness and prevent soggy texture.
- Swap fish with tofu or jackfruit for a vegetarian version that maintains similar texture and flavor profile.
- Use gluten-free corn tortillas to make the recipe suitable for those with gluten sensitivities.
- Fresh cilantro and lime juice are key to creating vibrant, zesty slaw that elevates the entire dish’s taste experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 375
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 50mg