Crispy Fish Tacos with Slaw (Print Version)
Golden crispy fish in soft tortillas with tangy cabbage slaw and creamy sauce for a vibrant meal.
# What You Need:
→ Fish
01 - 1 lb white fish fillets (cod or tilapia), cut into strips
02 - 3/4 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1 teaspoon paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
09 - Vegetable oil, for frying (about 1/2 inch deep)
→ Cabbage Slaw
10 - 2 cups finely shredded green cabbage
11 - 1 cup finely shredded red cabbage
12 - 1 medium carrot, grated
13 - 2 tablespoons fresh cilantro, chopped
14 - 2 tablespoons mayonnaise
15 - 2 tablespoons Greek yogurt
16 - 1 tablespoon lime juice
17 - 1 teaspoon honey
18 - Salt and pepper, to taste
→ For Serving
19 - 8 small corn or flour tortillas, warmed
20 - Lime wedges
21 - Fresh cilantro leaves
22 - Sliced jalapeños (optional)
→ Creamy Sauce
23 - 3 tablespoons mayonnaise
24 - 2 tablespoons sour cream
25 - 1 tablespoon lime juice
26 - 1 teaspoon hot sauce (optional)
27 - Salt, to taste
# Preparation Steps:
01 - Whisk together mayonnaise, sour cream, lime juice, hot sauce, and a pinch of salt in a small bowl. Set aside.
02 - Combine green cabbage, red cabbage, grated carrot, and cilantro in a large bowl. In a separate bowl, whisk mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper. Toss the vegetables with the dressing until well coated. Refrigerate until serving.
03 - Place flour in one shallow dish, beat eggs in a second, and mix panko, paprika, garlic powder, salt, and pepper in a third.
04 - Dredge each fish strip first in flour, then dip into beaten eggs, and finally coat evenly with the seasoned panko mixture.
05 - Heat vegetable oil to medium-high heat in a large skillet with about 1/2 inch depth. Fry fish strips in batches for 2 to 3 minutes per side until golden and cooked through. Drain on paper towels.
06 - Heat tortillas in a dry skillet or microwave until pliable and warm.
07 - Place crispy fish in each tortilla, top with cabbage slaw, drizzle with creamy sauce, and garnish with cilantro and jalapeños if desired. Serve with lime wedges.
# Expert Advice:
01 -
- The fish stays impossibly crispy on the outside while staying tender inside, and you'll actually crave the texture.
- The cabbage slaw cuts through the richness with brightness that makes every bite feel fresh, not heavy.
- You can have these on the table in under an hour, which means weeknight dinners stop feeling like a compromise.
02 -
- If your oil isn't hot enough when you start frying, the fish will absorb oil instead of getting crispy, turning greasy instead of golden—trust your eyes and your ears, not your timer.
- Slaw gets better as it sits because the cabbage softens slightly and the flavors marry together, so make it ahead if you can.
- Don't dredge all your fish at once; the coating gets wet and falls off if it sits too long before hitting the hot oil, so work in batches or keep coated pieces on a plate, not stacked.
03 -
- Have all your components ready before you start frying because crispy fish waits for no one.
- If the slaw starts to sit too long and weeps liquid, drain it gently before serving so your taco doesn't fall apart halfway through eating.