Crispy Fish Tacos Cabbage Slaw (Print Version)

Crunchy fish strips with zesty cabbage slaw and creamy sauce wrapped in warm tortillas.

# What You Need:

→ Fish

01 - 1 lb white fish fillets (e.g., cod, tilapia), cut into strips
02 - 1 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup panko breadcrumbs
05 - 1 tsp paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - Vegetable oil, for frying

→ Cabbage Slaw

10 - 2 cups shredded green cabbage
11 - 1/2 cup shredded red cabbage
12 - 1 medium carrot, julienned
13 - 2 tbsp fresh cilantro, chopped
14 - 2 tbsp mayonnaise
15 - 1 tbsp lime juice
16 - 1 tsp honey
17 - Salt and pepper, to taste

→ Sauce

18 - 1/2 cup sour cream
19 - 2 tbsp mayonnaise
20 - 1 tbsp lime juice
21 - 1 tsp hot sauce (optional)
22 - Pinch of salt

→ For Serving

23 - 8 small corn or flour tortillas, warmed
24 - Lime wedges
25 - Extra cilantro, for garnish

# Preparation Steps:

01 - In a large bowl, combine shredded green and red cabbage, julienned carrot, and chopped cilantro. In a separate bowl, whisk mayonnaise, lime juice, honey, salt, and pepper. Toss dressing with vegetables until evenly coated. Refrigerate until needed.
02 - Combine sour cream, mayonnaise, lime juice, hot sauce (if using), and salt in a small bowl. Stir until smooth and set aside.
03 - Place flour in one shallow dish, beaten eggs in a second, and a mixture of panko breadcrumbs, paprika, garlic powder, salt, and pepper in a third.
04 - Coat each fish strip first in flour, then dip into beaten eggs, and finally dredge in the seasoned panko mixture, pressing gently to adhere.
05 - Heat vegetable oil to 1/2 inch depth in a large skillet over medium-high heat. Fry fish strips in batches for 2 to 3 minutes per side, or until golden brown and cooked through. Drain on paper towels.
06 - Place a few crispy fish pieces onto warmed tortillas. Top with cabbage slaw and a drizzle of sauce. Garnish with extra cilantro and serve alongside lime wedges.

# Expert Advice:

01 -
  • The panko crust gets ridiculously crispy without any deep fryer needed.
  • The slaw adds a refreshing crunch that cuts through the richness perfectly.
  • Everything comes together in under 45 minutes, making it doable on a weeknight.
  • These tacos taste like vacation but cost a fraction of restaurant prices.
02 -
  • Don't skip patting the fish dry before breading, any moisture will make the coating soggy instead of crispy.
  • Let the oil get hot enough before adding the fish, if it's not shimmering the breading will absorb too much oil and turn greasy.
  • Make the slaw ahead and let it sit in the fridge for at least 15 minutes so the flavors meld together.
03 -
  • Use a thermometer to keep your oil between 175°C and 180°C (350°F to 360°F) for perfect frying every time.
  • Add a pinch of cumin or chili powder to the panko for an extra layer of flavor that makes people ask what your secret is.
  • Double the sauce recipe, you'll want extra for drizzling and dipping.

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