Savor Crispy Fish Tacos topped with zesty Mango Slaw Experience this flavorful delight that brings a tropical twist to your taco night 152 chars

Scale

1 pound white fish fillets (cod, tilapia, or haddock)

1 cup all-purpose flour (or gluten-free flour for a GF option)

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

1 cup buttermilk (or a dairy-free alternative)

Vegetable oil (for frying)

2 cups shredded cabbage (green or a mix)

1 ripe mango, diced

1/2 red bell pepper, thinly sliced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Salt and pepper to taste

8–10 corn tortillas

Lime wedges

Hot sauce (optional)

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Begin by patting the fish fillets dry with paper towels.

In a shallow dish, mix the flour, paprika, garlic powder, salt, and pepper.

Dip each fish fillet into the buttermilk, allowing the excess to drip off, then coat in the seasoned flour mixture.

Heat about 1/2 inch of vegetable oil over medium-high heat.

Carefully add the coated fish fillets to the hot oil. Fry for about 3-4 minutes per side until golden brown.

In a large bowl, combine the shredded cabbage, diced mango, red bell pepper, and cilantro. Drizzle with lime juice and season with salt and pepper.

In a dry skillet over low heat, warm each corn tortilla for about 30 seconds on each side.

Assemble the tacos by placing a few pieces of crispy fish on each tortilla, topped with mango slaw, and finish with a squeeze of lime.