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Zesty Chili Lime Marinade

Zesty Chili Lime Marinade for the Best Crispy Fish Dish

This Zesty Chili Lime Marinade elevates fish dishes with vibrant flavors and a delightful zing, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Condiments
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade Ingredients
  • ¼ cup lime juice Fresh lime juice for vibrant flavor.
  • 2 cloves minced garlic Adds a pungent kick.
  • ¼ cup chopped cilantro Brings a fresh, herbal touch.
  • 1 teaspoon salt Enhances flavors.
Coating Ingredients
  • 1 cup all-purpose flour Helps the marinade stick to the fish.
  • 1 cup panko breadcrumbs Creates a crispy texture.
  • 1 teaspoon smoked paprika Introduces subtle smokiness.
  • 1 teaspoon garlic powder Amplifies garlic taste.
  • 1 teaspoon cumin powder Brings warmth.
  • 1 teaspoon chili powder Adds heat.
  • ½ teaspoon pepper Adds gentle spice.
  • ½ teaspoon salt Balances flavors in the coating.
Slaw Ingredients
  • 2 cups shredded cabbage mix Provides a refreshing crunch.
  • 1 cup shredded carrots Adds sweetness.
  • ¼ cup mayonnaise Provides creaminess.
  • 1 tablespoon apple cider vinegar Enhances with tangy zing.
  • Additional salt and pepper To taste.
Serving Ingredients
  • 4 oz cooked firm white fish Cod, tilapia, or mahi-mahi, per serving.

Equipment

  • Mixing Bowl
  • Shallow bowls
  • non-stick skillet

Method
 

Marinade Preparation
  1. In a medium mixing bowl, combine ¼ cup of lime juice, 2 cloves of minced garlic, ¼ cup of chopped cilantro, and 1 teaspoon of salt. Whisk until well blended.
Dredging Setup
  1. Place 1 cup of all-purpose flour in one bowl, beat 2 eggs in a second bowl, and mix 1 cup of panko breadcrumbs with seasonings in the last bowl.
Fish Coating
  1. Dip each fish strip in flour, then beaten eggs, and finally coat with seasoned panko breadcrumbs.
Slaw Preparation
  1. Combine 2 cups of shredded cabbage mix, 1 cup of shredded carrots, ¼ cup of mayonnaise, and 1 tablespoon of apple cider vinegar. Season to taste and toss together.
Fish Cooking
  1. Heat oil in a non-stick skillet over medium-high heat. Cook coated fish strips for 3-4 minutes per side until golden brown.
Serving
  1. Plate the fish over rice or quinoa, top with slaw, and add optional toppings like lime wedges or hot sauce.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 220mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 2mg

Notes

Store leftover marinade in an airtight container for up to 3 days; freeze unused marinade for up to 3 months. Leftover fish should be stored in the fridge and reheated in a skillet.

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