Crispy fish tacos are a delightful way to bring a taste of the coast to your dinner table, even if you’re nestled in the heart of the Midwest like me. This dish is inspired by the vibrant street food of Baja California, where fresh fish is a staple. The combination of crispy, golden-brown fish fillets with a tangy slaw and creamy sauce wrapped in a soft corn tortilla is simply irresistible. It’s a perfect meal for a family dinner or a gathering with friends, offering a fun and interactive dining experience.
These crispy fish tacos are wonderfully complemented by a side of Mexican rice or a refreshing black bean salad. For a bit of extra zest, consider serving with a bowl of guacamole and tortilla chips. A cold glass of iced tea or a light beer pairs beautifully with the flavors of the tacos, making it a perfect meal for a warm evening.
Crispy Fish Tacos
Servings: 4
Ingredients
1 pound white fish fillets (such as cod or tilapia)
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper to taste
1 cup buttermilk
Vegetable oil for frying
8 small corn tortillas
1 cup shredded green cabbage
1 cup shredded purple cabbage
1/4 cup chopped fresh parsley
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon lime juice
Lemon wedges for serving
Directions
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