Description
A quick and easy weeknight dinner featuring crispy fried tilapia fillets coated in a cornstarch-spice mix, served with a tangy, creamy cabbage slaw in warm corn tortillas.
Ingredients
Scale
- 1.5 pounds white fish fillets (tilapia or cod), patted dry
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 medium head green cabbage, shredded
- 1/4 medium red onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 3 tablespoons lime juice
- 1 teaspoon lime zest
- 3 tablespoons mayonnaise
- 1 teaspoon honey
- Salt and pepper to taste
- 12–16 small corn tortillas
- 1 avocado, sliced (optional)
- 1/2 cup salsa verde or pico de gallo (optional)
- Hot sauce (optional)
Instructions
- In a large bowl, combine shredded cabbage, diced red onion, and chopped cilantro.
- In a separate small bowl, whisk together lime juice, lime zest, mayonnaise, honey, salt, and pepper until smooth.
- Pour the dressing over the cabbage mixture and toss to coat. Set aside in the fridge to marinate while preparing the fish.
- Pat fish fillets completely dry with paper towels and cut into bite-sized strips if necessary. Season lightly with salt.
- In a shallow dish, whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, and salt.
- Dredge each fish fillet in the flour mixture, pressing gently to ensure an even coat. Shake off excess.
- Heat vegetable oil in a large skillet over medium-high heat until hot but not smoking.
- Fry fish fillets in batches (do not crowd the pan) for 3-4 minutes per side until golden brown and crispy.
- Remove fish to a plate lined with paper towels to drain excess oil.
- Warm corn tortillas in a dry skillet for 30 seconds per side.
- Assemble tacos by placing slaw and crispy fish in warm tortillas. Top with avocado, salsa, or hot sauce as desired.
Notes
Ensure fish is completely dry before dredging to achieve maximum crispiness. Do not crowd the pan when frying to maintain oil temperature. The slaw tastes better if made 1-2 hours ahead. For a baked option, spray dredged fish with oil and bake at 400°F for 12-15 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos per person
- Calories: 380
- Sugar: 5
- Sodium: 450
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 35
- Fiber: 4
- Protein: 25
Keywords: fish tacos, tilapia tacos, cabbage slaw, quick dinner, weeknight meals, crispy fish, easy recipe, seafood tacos