Spicy Fried Clam Tacos with Lime Slaw

Crispy fried seafood finds a lively home in Mexican-inspired tacos, where buttermilk-soaked clams get a chili-spiced crust. Nestled in warm corn tortillas with tangy lime slaw, they bring weeknight crunch and bright coastal flavor.

Serves 4 · 25 min prep · 15 min cook

Estimate for one serving

• 610 cal
• 26g protein
• 58g carbs
• 32g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1.25 lb fresh shucked whole-belly clams
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1/2 cup rice flour
• 1 Tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1.5 tsp kosher salt
• 1/2 tsp cayenne pepper
• 5 cups neutral oil for frying
• 12 corn tortillas
• 4 cups shredded green cabbage
• 1 cup shredded carrots
• 1/2 cup fresh cilantro leaves
• 1/3 cup mayonnaise
• 3 Tbsp fresh lime juice
• 1 tsp honey
• 1–2 Tbsp chipotle hot sauce
• 2 avocados avocado slices
• 2 limes lime wedges

Instructions

1. 1Pat clams dry, then soak them in buttermilk for 15 minutes. Meanwhile, whisk flour, rice flour, chili powder, smoked paprika, cumin, salt, and cayenne in a shallow bowl.
2. 2For the slaw, toss shredded cabbage, carrots, and cilantro in a large bowl. Whisk mayonnaise, lime juice, honey, and chipotle hot sauce; pour over the vegetables and toss until coated. Chill until serving.
3. 3Heat oil in a Dutch oven to 365°F. Dredge drained clams in the spiced flour mixture until fully coated.
4. 4Fry clams in small batches 2 to 2½ minutes until golden-brown and crisp. Drain on a rack and season lightly with salt while hot.
5. 5Warm corn tortillas in a dry skillet or directly over a gas flame until pliable and lightly charred in spots. Keep them wrapped in a clean towel.
6. 6Build each taco with a spoonful of lime slaw, a few pieces of hot fried clam, and slices of avocado.
7. 7Finish with an extra drizzle of chipotle hot sauce if desired and a squeeze of fresh lime. Serve immediately so the clam coating stays crunchy against the cool slaw.