If you’ve been dreaming of boldly flavored tacos that hit every note—crunchy, zesty, fresh, and oh-so-satisfying—you must try this Crispy Fish Tacos with Cilantro Lime Slaw recipe. With flaky fried fish tucked into warm tortillas, topped with a cool, tangy cabbage slaw flecked with cilantro and lime, every bite is an explosion of textures and flavors. Whether for Taco Tuesday or an easy weeknight dinner, these tacos are the ultimate crowd-pleaser. Trust me: after your first bite, you’ll want to put these juicy, crisp beauties on permanent rotation!

Crispy Fish Tacos with Cilantro Lime Slaw Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for these tacos is simple, and each one plays a key role in creating that irresistible crunch, freshness, and burst of flavor in every taco. From the sparkling water that keeps our batter light to the zest of fresh lime in the slaw, you’ll see how every element brings something special to the table.

White fish fillets (1 lb): Go for fresh cod, tilapia, or any sturdy white fish that will fry up golden and flaky.
All-purpose flour (1 cup): The base for our light, airy batter that crisps up perfectly in hot oil.
Cornstarch (1/2 cup): This gentle starch ensures your fish batter stays shatteringly crisp.
Paprika (1 tsp): Adds subtle warmth and beautiful color.
Garlic powder (1/2 tsp): A quick hit of savory aroma in every crunchy bite.
Salt (1/2 tsp for batter, 1/4 tsp for slaw): Seasoning is key to making every component pop.
Black pepper (1/4 tsp for batter, 1/4 tsp for slaw): For a little background spice throughout the recipe.
Cold sparkling water (1 cup): The bubbles are the secret weapon to the lightest, crispiest batter—absolutely worth it!
Vegetable oil (for frying): Choose a neutral oil like canola or sunflower so the fish shines through.
Shredded cabbage (2 cups): Cabbage gives the cilantro lime slaw its satisfying crunch and freshness.
Fresh cilantro (1/4 cup chopped, plus extra): Don’t be shy—cilantro adds that unmistakable herby zing in both slaw and as a garnish.
Lime juice (2 tbsp): Brightens the slaw and brings an essential tangy pop to the whole dish.
Mayonnaise (1 tbsp): Rounds out the slaw, tying all the flavors together with creamy goodness.
Sour cream or Greek yogurt (1 tbsp): Adds cool, tangy richness to your slaw.
Corn or flour tortillas (8 small, warmed): Go with your favorite—warm them up for best flavor and texture.
Lime wedges: Squeeze over the finished tacos for an extra burst of citrus.
Optional sliced jalapeños or avocado: Bring heat and creaminess for extra interest and flair.

How to Make Crispy Fish Tacos with Cilantro Lime Slaw

Step 1: Make the Cilantro Lime Slaw

Start by whisking together the lime juice, mayonnaise, sour cream (or yogurt), salt, and pepper in a medium mixing bowl. When everything is smooth and fully combined, toss in your shredded cabbage and chopped cilantro. Mix well until every strand of cabbage is coated in the creamy, citrusy dressing. Pop the bowl in the fridge to let the flavors meld while you move on with the rest of the recipe. This bit of chilling time makes the Crispy Fish Tacos with Cilantro Lime Slaw even more vibrant and delicious.

Step 2: Prep the Fish

Cut your white fish fillets into thick, hearty strips—aim for bite-sized chunks that will fit nicely inside a tortilla. This shape helps them cook evenly and gives the ideal fish-to-tortilla ratio in every bite. Set the pieces aside and pat them dry with paper towels for extra crispy results.

Step 3: Mix Up the Batter

In a large bowl, combine the flour, cornstarch, paprika, garlic powder, salt, and pepper. Pour in the cold sparkling water and whisk until you have a thick, smooth batter—almost the consistency of heavy cream. The chill from the water and bubbles creates a miraculous tempura-like coating that makes these Crispy Fish Tacos with Cilantro Lime Slaw unforgettable.

Step 4: Fry the Fish

Heat about 1 to 2 inches of vegetable oil in a deep skillet or saucepan to 350°F. When the oil is shimmering, dip a piece of fish into the batter, allowing the extra to drip off. Gently place it in the hot oil, being careful not to overcrowd the pan. Fry in batches for 3 to 4 minutes, turning as needed, until golden brown and irresistibly crisp. Remove to a paper towel-lined plate to drain. Your kitchen will smell incredible!

Step 5: Assemble the Tacos

Warm your tortillas (on a skillet, in the oven, or even in the microwave, just until pliable) and get ready for the fun part. Nestle several crispy fish pieces into each tortilla, top with a generous spoonful of your chilled cilantro lime slaw, and add any garnishes you love. Serve immediately with lime wedges for squeezing. Enjoy the explosion of flavors and textures that make these Crispy Fish Tacos with Cilantro Lime Slaw such a standout!

How to Serve Crispy Fish Tacos with Cilantro Lime Slaw

Garnishes

The right garnishes can elevate these tacos from great to genuinely unforgettable. Try fresh lime wedges, extra chopped cilantro, thinly sliced jalapeños for heat, or creamy slices of avocado. A sprinkle of Cotija cheese or radish matchsticks adds even more color and crunch—the perfect finishing touch for the best Crispy Fish Tacos with Cilantro Lime Slaw experience.

Side Dishes

Round out your meal with simple sides that let the tacos shine. Mexican street corn (elote), black beans, or a vibrant mango salsa all make wonderful partners. Or keep it super fresh with a fruit salad and some tortilla chips and guacamole—the light flavors will complement the crunchy, tangy fish tacos beautifully.

Creative Ways to Present

If you’re serving a group or just want to make dinner extra fun, arrange a DIY taco bar: set out the fish, slaw, warm tortillas, and all your favorite toppings buffet-style. Guests will love crafting their own perfect bites! For a casual picnic, assemble the tacos and wrap them up in parchment, ready to grab and take on the go. Mini tacos on a platter also make an eye-catching and irresistible appetizer for parties.

Make Ahead and Storage

Storing Leftovers

If you have leftover fish or slaw, store each component separately in airtight containers in the refrigerator. The fish will stay best for up to two days, while the slaw can keep its crunch for about the same amount of time, thanks to its tangy dressing.

Freezing

The battered, fried fish freezes well! Place cooked pieces on a baking sheet and freeze until firm, then transfer to a resealable bag. They’ll keep for up to a month. When you want to enjoy crispy fish tacos with cilantro lime slaw again, just reheat from frozen for a quick meal (see below).

Reheating

For maximum crunch, reheat the fish in a 400°F oven or air fryer until hot and crispy, about 10 minutes. Avoid microwaving if possible, as it tends to soften the coating. The slaw is best served cold, so just give it a good toss before piling onto your reheated fish and fresh tortillas!

FAQs

What type Main Course

White, flaky fish like cod or tilapia are perfect—firm enough to hold together during frying, but tender and mild so they soak up all the flavor of that gorgeous batter and slaw.

Can I make the slaw ahead of time?

Absolutely! Prepare the cilantro lime slaw a few hours in advance and chill it until ready to serve. The flavors actually deepen and the cabbage stays crisp, making assembly even easier.

How do I keep the batter light and crispy?

The key is super cold sparkling water and not over-mixing the batter—small lumps are totally fine. Fry in batches and make sure the oil is hot enough before adding the fish for a delightfully crisp crust.

Can I use flour tortillas instead of corn?

Either works beautifully! Corn tortillas bring an earthy flavor and slight chew, while small flour tortillas are extra soft and easy to wrap. Warm whichever you choose for best results.

Are these tacos gluten-free?

As written, the recipe uses regular flour and corn tortillas, but you can easily use a gluten-free all-purpose flour blend in the batter and grab gluten-free tortillas to suit your needs.

Final Thoughts

I can’t recommend these Crispy Fish Tacos with Cilantro Lime Slaw enough—making them always turns an ordinary night into something special. They’re fresh, bright, and full of personality, and sure to spark smiles around your table. Grab your ingredients and dive in—you’ll be craving them again as soon as the last bite is gone!

Crispy Fish Tacos with Cilantro Lime Slaw Recipe

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4.9 from 7 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Delight your taste buds with these Crispy Fish Tacos with a zesty Cilantro Lime Slaw. The crispy fried fish pairs perfectly with the refreshing slaw, all wrapped in warm tortillas for a satisfying meal.

Ingredients

Scale

For the Fish:

1 lb white fish fillets (such as cod or tilapia)
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 cup cold sparkling water
vegetable oil for frying

For the Cilantro Lime Slaw:

2 cups shredded cabbage
1/4 cup chopped fresh cilantro
2 tbsp lime juice
1 tbsp mayonnaise
1 tbsp sour cream or Greek yogurt
1/4 tsp salt
1/4 tsp black pepper

For Assembly:

8 small corn or flour tortillas (warmed)
lime wedges
extra chopped cilantro (optional)
sliced jalapeños or avocado (optional)

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Instructions

Start by preparing the slaw: In a medium bowl, whisk together lime juice, mayonnaise, sour cream, salt, and pepper. Add the cabbage and cilantro, tossing until well coated. Chill while you prepare the fish.
Cut the fish into bite-sized strips. In a medium bowl, whisk together flour, cornstarch, paprika, garlic powder, salt, and pepper. Stir in the sparkling water until a thick batter forms.
Heat 1 to 2 inches of oil in a deep skillet or saucepan over medium-high heat (350°F). Dip each piece of fish into the batter, let excess drip off, then carefully place into the hot oil. Fry in batches for 3–4 minutes or until golden and crispy. Drain on a paper towel-lined plate.
To assemble, place crispy fish pieces into warm tortillas. Top with a generous spoonful of cilantro lime slaw and optional garnishes. Serve immediately with lime wedges.

Notes

For a quicker version, use store-bought breaded fish fillets and pan-fry or bake.
The batter works best when the water is very cold, so chill it if needed before mixing.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: Mexican-American