Description
Deliciously crispy and flavorful fish tacos topped with a zesty cilantro lime slaw. This recipe features pan-fried firm white fish coated in a spiced gluten-free flour blend and served with a creamy, tangy slaw made from sour cream, mayo, fresh cilantro, jalapenos, and lime juice. Perfect for a fresh and vibrant weeknight meal that serves 8.
Ingredients
Fish and Coating
- 2 lbs. firm white fish (such as cod, Mahi Mahi, haddock, or walleye)
- 1 cup gluten free flour blend (or all-purpose flour if not gluten free)
- 2 tsp. ground cumin
- 2 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 3/4 tsp. kosher salt, divided
- 1/4 tsp. pepper
- 4-5 Tbsp. avocado oil (or any high heat oil such as safflower or peanut)
Cilantro Lime Slaw
- 3/4 cup full fat sour cream
- 1/4 cup mayonnaise
- 2-3 cloves garlic
- 1-2 jalapeño peppers, seeds and membranes removed for less heat
- 3 Tbsp. lime juice (from 1-2 large limes)
- 1 cup fresh cilantro
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
- 1 lb. bagged coleslaw mix (or about 8 cups shredded cabbage)
Toppings and Serving
- 1 package corn tortillas (or flour tortillas if not gluten free)
- Avocado (optional)
- Fresh veggies (optional)
- Hot sauce (optional)
Instructions
- Prepare the Fish: Cut the fish fillets into pieces of uniform size and thickness to ensure even cooking. If using frozen fish, thaw completely and pat dry with paper towels to remove excess moisture.
- Make the Coating Mixture: In a bowl or shallow dish, combine gluten free flour blend, ground cumin, chili powder, garlic powder, onion powder, 1/2 tsp kosher salt, and 1/4 tsp pepper. Stir well to blend the spices evenly.
- Coat the Fish: Toss the fish pieces in the flour-spice mixture until fully coated on all sides. Shake off any excess flour and set aside. Repeat until all fish pieces are coated.
- Heat the Skillet: Place a large skillet, preferably cast iron, over medium-high heat. Add 2 tablespoons of avocado oil and heat until it shimmers and sizzles when a piece of fish is added.
- Cook the Fish (Batch 1): Carefully place some coated fish pieces into the hot oil without overcrowding. Cook for 4-5 minutes on the first side until golden brown. Flip gently and cook another 2-3 minutes, or until the fish reaches an internal temperature of 145°F and the coating is crispy. Remove and drain on paper towels. Sprinkle with kosher salt.
- Cook Remaining Fish: Add additional oil if needed, heat it, and repeat the frying process for remaining fish batches until all are cooked and seasoned.
- Make the Cilantro Lime Dressing: In a food processor or blender, combine sour cream, mayonnaise, garlic cloves, jalapeños, lime juice, 1/2 tsp kosher salt, pepper, and fresh cilantro. Pulse until smooth and creamy. Adjust seasoning to taste.
- Prepare the Slaw: Place the coleslaw mix or shredded cabbage in a large bowl. Gradually add the cilantro lime dressing, tossing to coat evenly. Add as much dressing as preferred, reserving any extras.
- Warm the Tortillas: Heat corn or flour tortillas briefly on a dry skillet or microwave until pliable and warm.
- Assemble the Tacos: Place pan-fried fish pieces on the warmed tortillas, top generously with cilantro lime slaw, and garnish with optional avocado slices, fresh vegetables, and hot sauce if desired. Serve immediately.
Notes
- Make sure fish pieces are dry before coating to achieve a crispy texture.
- Adjust jalapeño quantity and seed inclusion to control slaw heat level.
- Use a food thermometer to ensure fish reaches 145°F for safe consumption.
- Gluten free flour can be substituted with all-purpose flour if gluten is not a concern.
- Leftover dressing can be refrigerated for up to 3 days and used as a dip or salad dressing.
- This recipe works well with a variety of firm white fish options.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
