Crispy Fish Tacos With Cilantro Lime Slaw (Printable)
Golden fried fish in warm tortillas topped with zesty cilantro lime slaw for fresh, vibrant flavors.
# What You'll Need:
→ For the Fish
01 - 1 lb white fish fillets (cod, tilapia, or haddock), cut into 1 x 3 inch strips
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1 tsp chili powder
06 - 1/2 tsp ground cumin
07 - 1/2 tsp garlic powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - Vegetable oil, for frying
→ For the Cilantro Lime Slaw
11 - 2 cups shredded green cabbage
12 - 1 cup shredded purple cabbage
13 - 1/2 cup shredded carrots
14 - 1/2 cup fresh cilantro, chopped
15 - 1/4 cup mayonnaise
16 - 2 tbsp fresh lime juice
17 - 1 tsp honey
18 - 1/2 tsp salt
19 - 1/4 tsp black pepper
→ For Assembly
20 - 8 small corn or flour tortillas, warmed
21 - Lime wedges, for serving
22 - Sliced jalapeños (optional)
23 - Extra cilantro (optional)
# Step-by-step:
01 - In a large bowl, combine green cabbage, purple cabbage, carrots, and cilantro. In a small bowl, whisk together mayonnaise, lime juice, honey, salt, and pepper. Pour dressing over the vegetables and toss to coat. Refrigerate until ready to use.
02 - Place flour in a shallow bowl. In a second bowl, beat the eggs. In a third bowl, combine panko breadcrumbs, chili powder, cumin, garlic powder, salt, and black pepper.
03 - Pat fish strips dry. Dredge each strip in flour, shake off excess, dip in beaten eggs, then coat in the seasoned panko mixture. Place on a plate.
04 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. When hot, fry fish strips in batches for 2–3 minutes per side, until golden and cooked through. Transfer to a paper towel-lined plate.
05 - Place a few pieces of crispy fish in each warmed tortilla. Top generously with cilantro lime slaw. Add jalapeños and extra cilantro if desired. Serve immediately with lime wedges.
# Expert Advice:
01 -
- The contrast between hot crispy fish and cool tangy slaw is absolute magic
- Everything comes together in under 45 minutes but tastes like restaurant food
- The slaw gets better as it sits so you can make it ahead without stress
02 -
- Dry the fish thoroughly before breading or the coating will slide right off in the oil
- Let fried fish rest on a wire rack instead of paper towels for maximum crunch retention
- The oil needs to be properly hot or youll end up with soggy greasy fish instead of crispy perfection
03 -
- The breading process goes so much faster if you use one hand for wet ingredients and one for dry
- Season your slaw at least 30 minutes ahead so the flavors really meld together