Crispy Fish Tacos Cabbage (Printable)

Golden crispy fish paired with tangy cabbage slaw and creamy sauce in warm tortillas.

# What's Needed:

→ 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 (~1/2 inch depth)

→ 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

# How to Make It:

01 - In a large bowl, combine green and red cabbage, carrot, and cilantro. In a separate small bowl, whisk together mayonnaise, lime juice, honey, salt, and pepper. Toss dressing with the vegetables until evenly coated. Refrigerate until serving.
02 - Mix sour cream, mayonnaise, lime juice, hot sauce (if using), and salt in a small bowl. Set aside.
03 - Arrange the flour in one shallow dish; place beaten eggs in another; combine panko, paprika, garlic powder, salt, and pepper in a third.
04 - Dip each fish strip into flour, then egg, and finally coat thoroughly with the panko mixture.
05 - Heat vegetable oil to approximately 350°F (about 1/2 inch deep) in a large skillet over medium-high heat. Fry fish strips in batches for 2 to 3 minutes per side until golden brown and cooked through. Drain on paper towels.
06 - Place several fried fish pieces onto each warm tortilla. Top with cabbage slaw and a drizzle of sauce. Garnish with cilantro and serve alongside lime wedges.

# Tips for Success:

01 -
  • The fish stays ridiculously crispy thanks to the panko coating, even after you pile on the toppings.
  • The cabbage slaw is tangy and refreshing, cutting through the richness without weighing anything down.
  • You can have dinner on the table in under 45 minutes, and it feels like a weekend treat any day of the week.
02 -
  • Don't crowd the pan when frying or the oil temperature will drop and your fish will turn soggy instead of crispy.
  • Let the breaded fish rest for a minute before frying so the coating sticks better and doesn't fall off in the oil.
  • Warm your tortillas in a dry skillet or directly over a gas flame for a few seconds on each side to make them soft and pliable.
03 -
  • Use a thermometer to check that your oil is around 180°C (350°F) for the crispiest results without burning.
  • If you want extra flavor, add a pinch of cumin or smoked paprika to the panko for a smoky kick.
  • Pat the fish strips completely dry before breading so the coating sticks and doesn't slide off in the pan.

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