Crispy Fish Tacos with Cabbage Slaw (Printable)
Golden crispy fish in warm tortillas with zesty cabbage slaw and creamy sauce, ready in 35 minutes.
# What's Needed:
→ For the Fish
01 - 1.1 lbs white fish fillets (cod, tilapia), cut into strips
02 - 3/4 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 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
21 - Sliced avocado (optional)
22 - Sriracha or hot sauce (optional)
23 - Pickled red onions (optional)
# How to Make It:
01 - Combine green and red cabbage, grated carrot, and chopped cilantro in a large bowl. Whisk together mayonnaise, lime juice, honey, salt, and pepper in a small bowl. Pour dressing over vegetables, toss thoroughly to coat, and refrigerate until ready to serve.
02 - Arrange three shallow bowls: place flour in the first, beaten eggs in the second, and panko breadcrumbs mixed with paprika, garlic powder, salt, and pepper in the third.
03 - Dredge each fish strip in flour, shaking off excess. Dip into egg mixture, allowing excess to drip off, then press firmly into panko mixture to coat evenly. Place breaded fish on a clean plate.
04 - Pour 1/2 inch vegetable oil into a large skillet and heat over medium-high heat. Fry fish strips in batches for 2 to 3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
05 - Place crispy fish pieces onto warmed tortillas. Top generously with cabbage slaw and add optional toppings as desired. Garnish with fresh cilantro and serve immediately with lime wedges.
# Tips for Success:
01 -
- The crunch of perfectly fried fish against cool tangy slaw creates that irresistible texture contrast we all crave in tacos
- Everything comes together in about 35 minutes but tastes like you spent all day planning it
02 -
- Don't crowd the pan when frying or the oil temperature will drop and your fish will be greasy instead of crispy
- Let the fried fish rest on paper towels for at least a minute before assembling, otherwise the steam makes the coating soggy
03 -
- Pat your fish strips completely dry before breading or the coating won't adhere properly
- Let the slaw sit for at least 15 minutes before serving, but not more than an hour or it gets too soft