Crispy Fish Tacos with Cilantro Lime Slaw

There’s something undeniably irresistible about Crispy Fish Tacos with Cilantro Lime Slaw. Maybe it’s the golden crunch of lightly fried fish, the zing of lime and cilantro, or the creamy slaw that ties everything together. Whatever it is, this dish delivers on all fronts—texture, flavor, and satisfaction.

This recipe is my go-to for taco night when I want something fresh but filling, with just the right amount of kick. Inspired by vibrant Mexican street food and crafted for ease, these fish tacos are a game-changer you’ll want on repeat.

Why You’ll Love This Recipe

• Crispy fish, every time – Buttermilk and seasoned flour create a golden, crunchy coating.
• Zesty cilantro lime slaw – A refreshing, creamy slaw that cuts through the richness of the fish.
• Quick to make – Ready in about 30 minutes, perfect for weeknights.
• Versatile & customizable – Add avocado, Cotija cheese, or your favorite toppings.
• Summer-ready or cozy-night approved – Light yet comforting in any season.

Ingredients (Serves 4)

For the Fish:

• 1 lb white fish fillets (cod or tilapia work great)
• 1 cup all-purpose flour
• ½ tsp garlic powder
• ½ tsp paprika
• ¼ tsp cayenne pepper (optional for heat)
• Salt and pepper, to taste
• 1 cup buttermilk
• Vegetable oil, for frying

For the Cilantro Lime Slaw:

• 2 cups shredded cabbage (green, purple, or both)
• ¼ cup fresh cilantro, chopped
• 2 tbsp lime juice
• 2 tbsp mayonnaise
• ½ tsp honey
• Salt and pepper, to taste

For Assembly:

• 8 small corn or flour tortillas, warmed
• Lime wedges, for serving
• Optional toppings: sliced avocado, diced tomatoes, Cotija cheese

Instructions

Step 1: Prepare the Fish

In a shallow bowl, mix the flour, garlic powder, paprika, cayenne, salt, and pepper. Pour the buttermilk into another bowl.

Dip each fish fillet in the buttermilk, allowing the excess to drip off. Then dredge in the flour mixture until fully coated. Set aside on a plate.

Step 2: Fry the Fish

Heat vegetable oil in a large skillet over medium heat. Once hot, add the fish and fry for 3–4 minutes per side, until golden and crisp.

Transfer the fish to a paper towel-lined plate to drain. This keeps it crispy!

Step 3: Make the Slaw

In a large bowl, combine the cabbage, cilantro, lime juice, mayonnaise, honey, salt, and pepper. Toss until well mixed and creamy. Set aside to marinate slightly.

Step 4: Warm the Tortillas

Heat the tortillas in a dry skillet or directly over a flame for a few seconds until soft and warm. Keep them wrapped in a towel until ready to serve.

Step 5: Assemble the Tacos

Place a piece of crispy fish in each tortilla. Top with a scoop of slaw and any optional toppings like avocado, tomato, or Cotija cheese.

Step 6: Serve

Serve immediately with lime wedges for that extra citrusy burst!

Pro Tips for the Best Fish Tacos

• Use fresh fish – Cod, tilapia, or haddock work best. Frozen fish can work too—just make sure it’s thawed and patted dry.
• Don’t overcrowd the pan – Fry the fish in batches for that crispy golden crust.
• Make ahead – The slaw can be made a few hours in advance and stored in the fridge.
• Swap mayo – Try Greek yogurt in the slaw for a lighter twist.

What to Serve with Fish Tacos

• Mexican Street Corn (Elote) – Grilled corn topped with cotija, mayo, and chili powder.
• Black Bean Salad – A hearty, colorful side full of protein.
• Margaritas or Agua Fresca – Refreshing drinks to complement the zesty flavor.

Storage & Reheating

Storing Leftovers:

• Fish: Store in an airtight container for up to 2 days.
• Slaw: Best fresh, but can be refrigerated for 1 day.
• Tortillas: Keep in a zip-top bag at room temperature for 2–3 days.

To Reheat Fish:

• Air fry or bake at 375°F for 5–8 minutes to keep it crispy.

Why This Recipe Works

The buttermilk marinade softens the fish and helps the seasoned flour stick, creating that signature crispy crust. The slaw, with its combination of lime, honey, and creamy mayo, balances the richness of the fried fish. The result? A taco that hits every note: crispy, creamy, tangy, and fresh.

Final Thoughts

Taco night doesn’t get better than this. With a satisfying crunch, bright citrus notes, and a touch of spice, these Crispy Fish Tacos with Cilantro Lime Slaw are a feast for all the senses. They’re light enough for summer dinners yet cozy enough for cooler nights.

So gather your tortillas, fire up your skillet, and let taco night begin!

The Goods