Fish Tacos with Cilantro Lime Slaw

4.50 from 10 votes

Fish Tacos with Cilantro Lime Slaw

These Fish Tacos are made with cod that's lightly breaded and pan fried until crispy. They're topped with a cabbage cilantro lime slaw!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Mexican

Diet: Gluten Free

Keyword: cilantro lime slaw fish tacos, pan fried fish tacos, gluten free fish tacos

Servings:

Calories: 406kcal

Author: Christine Rooney

Equipment

Ingredients

For The Fish:

2 lbs. firm white fish such as cod, Mahi Mahi, haddock, or walleye
1 cup gluten free flour blend or AP flour if not gluten free
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
¾ tsp. kosher salt split
¼ tsp. pepper
4-5 Tbsp. avocado oil or any high heat oil such as safflower or peanut

For The Cilantro Lime Coleslaw:

¾ cup sour cream full fat
¼ cup mayo
2-3 cloves garlic
1-2 jalapeno peppers remove seeds and membranes for less heat
3 Tbsp. lime juice equals 1-2 large limes
1 cup cilantro
½ teaspoon kosher salt
¼ tsp. pepper
1 lb. bagged coleslaw mix or 8 cups of shredded cabbage (green or red or a combination of both)
1 package corn tortillas can use flour tortillas if not gluten free
avocado, fresh veggies, hot sauce for garnish optional

US Customary - Metric

Instructions

For The Pan Fried Fish:

Cut 2 lbs. of cod (or any firm, white fish) filets into pieces that are relatively the same size and thickness (this helps to ensure that the fish all cooks evenly).
If using frozen fish, make sure to thaw it completely and pat dry to absorb any excess moisture.
Once the fish is cut into pieces, thoroughly pat it dry with paper towels. Try to get the surface of the fish as dry as possible so that it sears nicely and doesn't become rubbery or watery when fried.
To make the coating, combine 1 cup of gluten free flour blend into a bowl or shallow dish (or AP flour if not gluten free ), 2 tsp. ground cumin, 2 tsp. chili powder, 1 tsp. each of garlic powder and onion powder, ½ tsp. of kosher salt and ¼ tsp. pepper in a small bowl. Stir until completely combined.
Place a few of the fish filets into the bowl of flour mixture and toss until completely coated (feel free to turn the fish over a few times). Set aside.
Repeat with the remainder of the fish filets, making sure that each one is evenly coated in the flour mixture.
Make sure to discard any extra flour mixture.
Place a large skillet (a cast iron skillet works great) on the stove top and heat to medium-high.
Add 2 Tbsp. of avocado oil (or any high heat oil) to the skillet and allow it to become hot (the fish should sizzle as it hits the skillet).
Carefully place a few of the coated fish filets into the skillet. Cook for 4-5 minutes on the first side.
Carefully flip the fish using a spatula and cook for another 2-3 minutes on the second side. Once the fish is fully cooked (the safe internal temperature for fish is 145 degrees Fahrenheit and may be checked using a food thermometer) and the surface is golden brown, remove from the skillet and place on a paper towel. Sprinkle with kosher salt.
Add another 2 Tbsp. of oil, allow to heat through, and place another batch of fish filets into the skillet, repeating the process. Cook for 4-5 minutes on the first side, flip and cook for another 2-3 minutes on the second side, remove from the skillet and set aside on a paper towel and sprinkle with kosher salt.
Repeat the process (adding more oil each time) until all of the fish is cooked.

For The Cilantro Lime Slaw:

To make the dressing, place ¾ cup of full fat sour cream, ¼ cup mayo, 2-3 cloves of garlic, 1-2 jalapeno peppers (remove seeds and membranes for less heat), 3 Tbsp. lime juice (equals 1-2 large limes), ½ tsp. of kosher salt and ¼ tsp. pepper, and 1 cup of fresh cilantro into a food processor or blender.
Pulse until the dressing is smooth and creamy. Adjust to taste as needed.
Pour a 1 lb. bag of coleslaw mix (or shred or grate 8 or so cups of cabbage) into a large bowl.
Drizzle some of the dressing over the shredded cabbage and stir until combined. Continue until the coleslaw is dressed to your liking (there may be extra dressing).
To Serve: Serve some of the pan fried fish on warmed corn tortillas (can use flour tortillas if not gluten free) along with a generous amount of the cilantro lime slaw. Garnish with toppings such as avocado, fresh veggies, and hot sauce (optional).

Video

Notes

Cooking times may vary depending on the thickness of your fish filets and the variety of fish used.

It's important not to overcook fish or it will become rubbery. It's also important not to undercook fish. The safe internal temperature for fish is 145 degrees Fahrenheit (this can be checked using a food thermometer).

It's very important that the oil is hot before adding the fish. If the oil is not hot enough, the fish will absorb the oil and become greasy.

Any leftover coleslaw dressing may be stored in an airtight container in the refrigerator for 2-3 days and be used as a dip for veggies or drizzled onto tacos or any Southwest dish.

Nutrition