Crispy Fish Tacos with Cabbage Slaw

The first time I made fish tacos, I was nervous about the frying part, but that golden crunch against cool slaw won me over instantly.

Last summer, I made these for a backyard dinner, and my usually picky nephew went back for thirds, calling them better than any restaurant version.

Ingredients

• White fish fillets: Cod or tilapia work beautifully because they are mild and hold up well during frying
• All purpose flour: Creates the essential first layer that helps the egg wash stick perfectly
• Large eggs: Beat them well for the best adhesive layer between flour and crumbs
• Panko breadcrumbs: These Japanese breadcrumbs give you that extra light and crispy texture regular crumbs cannot match
• Paprika: Adds subtle warmth and that gorgeous golden color everyone loves
• Garlic powder: Distributes garlic flavor evenly without any raw bite
• Green and red cabbage: The combination looks stunning and provides satisfying crunch
• Fresh cilantro: Brightens everything with its citrusy, herbal pop
• Mayonnaise and lime juice: This simple duo creates the most velvety, tangy slaw dressing
• Honey: Just enough to balance the acidity and bring all the flavors together
• Corn or flour tortillas: Warm them properly to prevent cracking when you fold

Instructions

Mix the slaw first:

Combine both cabbages, grated carrot, and chopped cilantro in a large bowl, then whisk mayonnaise with lime juice and honey

Dress and chill:

Pour the dressing over the vegetables, toss thoroughly to coat every strand, and tuck it in the fridge to stay crisp

Set up your breading station:

Arrange three shallow bowls with flour first, beaten eggs second, and panko mixed with all the spices third

Coat the fish:

Dredge each strip in flour, dip generously in egg, then press into the panko mixture until thoroughly covered

Fry to golden perfection:

Heat about half an inch of oil until it shimmers, then fry fish in batches for two to three minutes per side until deeply golden

Build your tacos:

Place warm tortillas on plates, add crispy fish, heap on slaw, and finish with lime wedges and any toppings you love

Pin It

These tacos have become my go to for casual gatherings because people love building their own, and the flavors feel like a tiny vacation.

Making Ahead

The slaw actually tastes better after an hour in the fridge, but fry the fish right before serving for that signature crunch.

Baking Option

For a lighter version, arrange breaded fish on a baking sheet and bake at 220°C for about twelve minutes, flipping halfway through.

Serving Suggestions

These pair wonderfully with ice cold beer or a crisp white wine, and a side of Mexican rice makes them feel extra special.

• Have extra lime wedges ready because everyone wants more
• Keep tortillas warm in a clean kitchen towel
• Set toppings in small bowls so guests can help themselves

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There is something deeply satisfying about crispy fish tacos, and I hope they bring as much joy to your table as they have to mine.

Recipe FAQs

→ What type of fish works best for crispy tacos?

White fish fillets like cod, tilapia, halibut, or mahi-mahi work excellently due to their mild flavor and firm texture that holds up well during frying.

→ Can I bake the fish instead of frying?

Absolutely. Arrange breaded fish on a baking sheet and bake at 220°C (425°F) for 12-15 minutes until golden and crispy, turning halfway through cooking.

→ How do I make the slaw extra crispy?

Salt the shredded cabbage and carrots lightly, let sit for 10 minutes, then squeeze out excess moisture before adding the creamy lime dressing for optimal crunch.

→ What toppings complement fish tacos?

Sliced avocado, pickled red onions, fresh cilantro, cotija cheese, sriracha, and extra lime wedges all add wonderful layers of flavor and texture.

→ Can I prepare components ahead of time?

The slaw can be made up to 4 hours ahead and refrigerated. Fish is best breaded and fried just before serving for maximum crispiness.