Description
Crispy fish tacos with cilantro lime slaw are the perfect way to elevate your Taco Tuesday. Featuring flaky white fish encased in a golden, crispy coating and topped with a zesty slaw of cabbage, cilantro, and fresh lime juice, these tacos deliver a flavor explosion in every bite. Quick to prepare, they’re ideal for busy weeknights or festive gatherings. With endless variations possible—from swapping fish for shrimp to experimenting with toppings—these tacos promise satisfaction and delight for all palates.
Ingredients
- 1 lb white fish fillets (cod or tilapia)
- 8 corn tortillas
- 2 cups green cabbage, finely shredded
- 1/2 cup fresh cilantro, chopped
- 3 tbsp lime juice (freshly squeezed)
- 1/4 cup mayonnaise
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- For the Sauce: 1/2 cup Greek yogurt
- 2 tbsp hot sauce (adjust to taste)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Pat dry the fish fillets and season both sides with salt, pepper, cumin, and paprika.
- Bake the seasoned fish on the prepared sheet for 12-15 minutes until flaky.
- In a bowl, whisk together mayonnaise, lime juice, cilantro, and cabbage until well combined.
- Warm corn tortillas in aluminum foil in the oven for about five minutes.
- Assemble tacos by placing crispy fish on warm tortillas and topping with cilantro lime slaw and hot sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (150g)
- Calories: 249
- Sugar: 2g
- Sodium: 325mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg
Keywords: - For extra flavor, marinate the fish in lime juice and spices an hour before cooking. - Shrimp or roasted vegetables can be used as substitutes for the fish. - Enhance your tacos with avocado slices or pico de gallo for added freshness.