Crispy Fish Tacos Cabbage Slaw (Printable)
Crunchy fish strips paired with tangy cabbage slaw and creamy sauce inside soft tortillas for a flavorful dish.
# What's Needed:
→ 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 tsp paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp salt
08 - 1/4 tsp ground black pepper
09 - Vegetable oil, for frying
→ Cabbage Slaw
10 - 2 cups finely shredded green cabbage
11 - 1 cup finely shredded red cabbage
12 - 1 medium carrot, grated
13 - 2 tbsp fresh cilantro, chopped
14 - 2 tbsp mayonnaise
15 - 2 tbsp Greek yogurt
16 - 1 tbsp lime juice
17 - 1 tsp 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 tbsp mayonnaise
24 - 2 tbsp sour cream
25 - 1 tbsp lime juice
26 - 1 tsp hot sauce (optional)
27 - Salt, to taste
# How to Make It:
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, carrot, and cilantro in a large bowl. Whisk mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper in a separate bowl. Toss the slaw with the dressing until evenly coated. Refrigerate until serving.
03 - Place flour in one shallow dish, beat eggs in a second dish, and mix panko breadcrumbs with paprika, garlic powder, salt, and pepper in a third dish.
04 - Dredge each fish strip in flour, dip in beaten eggs, then coat with the seasoned panko mixture.
05 - Heat 1/2 inch vegetable oil in a large skillet over medium-high heat. 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 warm and pliable.
07 - Place crispy fish in each tortilla. Top with cabbage slaw and drizzle with creamy sauce. Garnish with cilantro leaves and sliced jalapeños if desired. Serve with lime wedges.
# Tips for Success:
01 -
- The fish stays impossibly crispy even when you pile on the slaw and sauce—no soggy taco regrets.
- It comes together faster than ordering delivery, and tastes like you've been cooking all afternoon.
- Everyone at the table gets to customize their own, so there's no picky-eater negotiations.
02 -
- Oil temperature is non-negotiable; if it's not hot enough, your fish absorbs oil instead of crisping up and becomes a greasy disappointment.
- Don't overthink which fish to use—anything white, firm, and mild works, but avoid delicate flaky types that shred apart in the breading station.
- The slaw can sit in the fridge for hours before serving and actually improves as it softens slightly and the dressing flavors deepen.
03 -
- Make the slaw and sauce up to a day ahead; these components only improve as they sit and meld together.
- If you want a lighter version, bake the fish at 220°C for 15 minutes instead of frying—you'll lose some of the textural magic but gain something cleaner and less oil-heavy.