Picture this: the sun is setting, casting a warm glow on a lazy Sunday evening, and you’ve got a craving for something light yet satisfying. Enter crispy fish tacos with zesty cilantro lime slaw—a dish that somehow tastes like summer and adventure, wrapped in a tortilla. They’re like a beach vacation for your taste buds, with a splash of tangy lime and the crunch of fresh slaw that makes you wonder why you’d ever eat tacos any other way.
Steps
- Make the Slaw and Crema: Start by zesting the limes and juicing 1.5 of them into a bowl. Mix in honey, oil, salt, and pepper, then add cabbage, radishes, onion, cilantro, and jalapeno, tossing everything together. For the crema, blend sour cream with lime juice, chili powder, garlic powder, cumin, and salt, adjusting consistency with milk or lime juice if necessary.
- Prepare to Fry: Prepare a platter lined with paper towels to absorb excess oil after frying the fish.
- Prepare the Fish and Breading: Zest a lime onto a plate, then combine flour, cornmeal, paprika, salt, garlic powder, and cayenne pepper. On another plate, mix milk with lime juice, allowing it to thicken. Cut fish fillets diagonally into 1-inch strips, seasoning with lime juice, salt, and pepper.
- Heat the Oil: Pour oil into a large Dutch oven and heat it to 360°F, which should take about 15 minutes. Test the temperature by sprinkling a bit of breading into the oil; if it sizzles, it’s ready.
- Bread the Fish: While waiting for the oil to heat, dip the fish pieces in the milk mixture, then coat them in the flour and spice blend. Bread all pieces before starting to fry.
- Fry the Fish: Carefully place breaded fish strips into the hot oil, frying 4 to 6 pieces at a time to maintain oil temperature. Cook each side for 2 to 3 minutes until the coating is golden brown, then drain on the prepared paper towels.
- Serve for Self-Assembly: Arrange the cooked fish on a platter alongside tortillas, slaw, and crema. Allow guests to assemble their tacos, starting with slaw, adding fish, and finishing with a drizzle of crema.
Ingredients
- 1 1/2 limes, divided
- 2 tablespoons honey
- 2 tablespoons avocado or canola oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cups thinly sliced red cabbage (about 1/2 small head)
- 5 radishes, cut into matchsticks (approximately 3/4 cup)
- 1/4 cup minced red onion
- 1/2 cup fresh cilantro
- 1 jalapeno pepper, seeded and minced
- 1/2 cup sour cream
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1 lime, divided
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons kosher salt, plus additional for seasoning
- 1 teaspoon garlic powder
- 3/4 teaspoon cayenne pepper
- 1/2 cup whole milk, heavy cream, or buttermilk
- 1 1/2 pounds skinless cod fillets, fresh or thawed from frozen
- Freshly ground black pepper
- 4 cups high-heat oil, such as canola oil
- 10 small (5-inch) flour tortillas, street taco style
FAQ
- What is the best type of fish to use for crispy fish tacos?
- Firm white fish varieties like cod or walleye are ideal for crispy fish tacos. They have a mild flavor and hold up well during frying.
- Can fish tacos be prepared in advance?
- Yes, you can prepare most components of fish tacos a few days ahead. Slaw ingredients and dressing can be prepped separately, and crema can be stored in the fridge. Bread and fry the fish just before serving for the best texture.
- What is the difference between battering and breading fish for tacos?
- Battering involves dipping the fish in a liquid mixture, often including beer, before frying. Breading involves coating the fish with a dry mixture like panko or breadcrumbs after dipping it in milk or buttermilk.
- What kind of oil is best for frying fish tacos?
- High-heat oils such as canola, safflower, or sunflower oil are recommended for frying fish tacos due to their ability to withstand high temperatures.
- How should the fish be cut for tacos?
- Cut the fish on a diagonal into strips about an inch thick. This shape fits well in taco shells and provides a good texture when fried.
Tips
- Use Firm White Fish: Choose firm-fleshed white fish like cod or walleye for your tacos, as they maintain their structure well during frying and offer a mild flavor that complements the toppings.
- Prepare Breading in Advance: Coat all the fish pieces in breading before you start frying. This helps the breading adhere better and allows you to clean up before cooking, ensuring a smoother and less messy process.
- Opt for High-Heat Oils: Use oils with high smoke points, such as canola, safflower, or sunflower oil, for frying. This ensures the oil remains stable at high temperatures, resulting in a crispier finish.
- Pre-Cut Ingredients for Efficiency: You can prepare most components ahead of time. Make the slaw dressing and chop the vegetables up to two days before serving. This saves time on the day of your gathering.
Equipment
- Dutch Oven – A heavy pot suitable for frying.
- Oil Thermometer – To accurately measure the temperature of the oil for frying.
- Platter – For serving and draining fried fish on paper towels.
- Zester – For zesting limes.
- Tortilla Warmer – To keep tortillas warm during serving.