Crispy Fish Tacos with Cabbage Slaw (Print Version)
Golden fried fish in warm tortillas with zesty cabbage slaw and creamy toppings ready in 35 minutes.
# What You Need:
→ For the Fish
01 - 1.1 lb white fish fillets (cod, tilapia), cut into strips
02 - 3/4 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1 tsp paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp salt
08 - 1/4 tsp freshly ground black pepper
09 - Vegetable oil, for frying
→ For the Cabbage Slaw
10 - 2 cups finely shredded green cabbage
11 - 1/2 cup finely shredded red cabbage
12 - 1 medium carrot, grated
13 - 2 tbsp chopped fresh cilantro
14 - 2 tbsp mayonnaise
15 - 1 tbsp lime juice
16 - 1 tsp honey
17 - Salt and pepper, to taste
→ For Assembly
18 - 8 small corn or flour tortillas, warmed
19 - Lime wedges, for serving
20 - Extra chopped cilantro, for garnish
→ Optional Toppings
21 - Sliced avocado
22 - Sriracha or hot sauce
23 - Pickled red onions
# Preparation Steps:
01 - Combine green and red cabbage, carrot, and cilantro in a large bowl. Whisk together mayonnaise, lime juice, honey, salt, and pepper in a small bowl. Pour dressing over vegetables, toss to coat, and refrigerate until serving.
02 - Arrange three shallow bowls: place flour in the first, beat eggs in the second, and mix panko breadcrumbs with paprika, garlic powder, salt, and pepper in the third.
03 - Coat each fish strip in flour, shaking off excess. Dip into egg wash, then press into panko mixture to coat evenly. Place breaded pieces on a plate.
04 - Pour 1/2 inch vegetable oil into a large skillet and heat over medium-high. Fry fish strips in batches for 2 to 3 minutes per side until golden brown and crispy. Transfer to paper towels to drain.
05 - Place crispy fish pieces on warm tortillas. Top with cabbage slaw and add desired toppings such as avocado, hot sauce, or pickled onions. Garnish with cilantro and serve with lime wedges.
# Expert Advice:
01 -
- The contrast between hot crispy fish and refreshing slaw creates pure magic in every bite
- These come together faster than delivery, and everyone gets to customize their own toppings
02 -
- Crowding the pan drops the oil temperature and makes fish soggy, so fry in batches for best results
- Let fried fish rest on paper towels for just a minute to drain excess oil before assembling
03 -
- Pat fish completely dry before breading, or the coating will slide right off during frying
- Let breaded fish sit for ten minutes before frying to help the coating set