Pin Golden, crispy fish fillets nestled in warm tortillas, topped with a vibrant cabbage slaw and creamy sauce: perfect for a fresh and flavorful meal.
When I first made these crispy fish tacos, my family fell in love with the savory fried fish and zesty slaw combo. Now, it's our go-to meal when we crave something wholesome yet fun.
Ingredients
- White fish fillets: 450 g (1 lb), such as cod, tilapia, or haddock
- All-purpose flour: 75 g (½ cup)
- Eggs: 2 large
- Panko breadcrumbs: 120 g (1 cup)
- Smoked paprika: 1 tsp
- Garlic powder: ½ tsp
- Salt: ½ tsp
- Black pepper: ¼ tsp
- Vegetable oil: For frying
- Green cabbage: 200 g (2 cups), shredded
- Red cabbage: 50 g (½ cup), shredded
- Carrot: 1 medium, julienned
- Fresh cilantro: 2 tbsp, chopped
- Mayonnaise: 2 tbsp (plus 3 tbsp for sauce, if using)
- Plain Greek yogurt: 2 tbsp
- Lime juice: 1 tbsp (plus 1 tbsp for sauce, if using)
- Honey: ½ tsp
- Salt and pepper: To taste
- Corn or flour tortillas: 8 small, warmed
- Avocado: 1, sliced
- Lime wedges: For serving
- Hot sauce: 1 tsp (e.g. Sriracha, for sauce)
- Garlic powder: ¼ tsp (for sauce)
Instructions
- Prepare the slaw:
- In a large bowl, combine green cabbage, red cabbage, carrot, and cilantro. In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper. Pour the dressing over the vegetables, toss well, and refrigerate until ready to use.
- Set up breading stations:
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with smoked paprika, garlic powder, salt, and black pepper.
- Prep the fish:
- Pat fish fillets dry and cut into strips (about 2.5 x 8 cm / 1 x 3 inches).
- Bread the fish:
- Dredge each fish strip in flour, dip in egg, then coat in the seasoned panko.
- Cook the fish:
- Heat about 1 cm (½ inch) of vegetable oil in a large skillet over medium-high heat. Fry fish strips in batches for 2, 3 minutes per side, or until golden and cooked through. Drain on paper towels.
- Mix the creamy sauce (optional):
- Whisk together mayonnaise, lime juice, hot sauce, and garlic powder.
- Assemble tacos:
- Place a few pieces of crispy fish in each tortilla. Top with slaw, avocado slices, and a drizzle of creamy sauce. Serve with lime wedges.
Pin I remember serving these during a summer picnic and the kids couldn't stop asking for seconds. It was a meal everyone enjoyed together outside under the sun.
Required Tools
Large mixing bowls, shallow bowls for breading, large skillet, tongs, paper towels, sharp knife and cutting board
Allergen Information
Contains: Fish, Eggs, Wheat (gluten), Dairy (in slaw and sauce, can be substituted). Always check ingredient labels for allergens if unsure.
Nutritional Information
Calories: 490, Total Fat: 22 g, Carbohydrates: 47 g, Protein: 26 g (per serving, 2 tacos)
Pin These crispy fish tacos with slaw are sure to bring color and flavor to your dinner table. Enjoy every crunchy, creamy bite!
Recipe FAQ
- → What type of fish works best for this dish?
White fish fillets such as cod, tilapia, or haddock are ideal for their mild flavor and flaky texture.
- → How can I make the fish extra crispy?
Coat the fish strips thoroughly in seasoned panko breadcrumbs and fry in hot oil until golden brown on both sides.
- → Is there a way to prepare this dish without frying?
For a lighter option, bake the breaded fish at 220°C (425°F) for 12–15 minutes, flipping halfway through.
- → What ingredients are used in the cabbage slaw?
The slaw combines shredded green and red cabbage, julienned carrot, fresh cilantro, and a creamy lime dressing made with mayonnaise and Greek yogurt.
- → How can I add extra flavor to the creamy sauce?
Mix mayonnaise with lime juice, a touch of hot sauce such as Sriracha, and garlic powder for a zesty finish.
- → What are good serving suggestions for this dish?
Serve with warm corn or flour tortillas, sliced avocado, lime wedges, and consider pairing with a crisp lager or citrusy white wine.