Save Golden, crispy fish fillets nestled in warm tortillas, topped with vibrant cabbage slaw and creamy sauce for a fresh and flavorful meal.
Whenever I make these crispy fish tacos, my family gathers around the kitchen, eagerly awaiting the first bite. The combination of textures and zesty toppings always brings smiles all around and makes dinner feel extra special.
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 (plus ¼ tsp for sauce)
- 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 for slaw & 3 tbsp for sauce
- Plain Greek yogurt: 2 tbsp
- Lime juice: 1 tbsp for slaw & 1 tbsp for sauce
- Honey: ½ tsp
- Salt and pepper: To taste
- Corn or flour tortillas: 8 small, warmed
- Avocado: 1, sliced
- Lime wedges: For serving
- Hot sauce (e.g., Sriracha): 1 tsp (for sauce, optional)
Instructions
- Prepare the Slaw:
- In a large bowl, combine green and red cabbage, carrot, and cilantro. In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper. Pour dressing over vegetables, toss well, and refrigerate until ready to use.
- Bread the Fish:
- Set up three shallow bowls: one with flour, one with beaten eggs, one with panko breadcrumbs mixed with smoked paprika, garlic powder, salt, and black pepper. Pat fish fillets dry and cut into strips (about 2.5 x 8 cm / 1 x 3 inches). Dredge each fish strip in flour, dip in egg, then coat in seasoned panko.
- Fry 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.
- Make the Creamy Sauce (Optional):
- Whisk together mayonnaise, lime juice, hot sauce, and garlic powder.
- Assemble the Tacos:
- Place a few pieces of crispy fish in each warm tortilla. Top with slaw, avocado slices, and a drizzle of creamy sauce. Serve with lime wedges.
Save These tacos have become a tradition for our Friday night dinners—everyone builds their own just the way they like it, and it always ends with happy faces and empty plates.
Required Tools
For this recipe, you will need large mixing bowls, shallow bowls for breading, a large skillet, tongs, paper towels, and a sharp knife with cutting board.
Allergen Information
This recipe contains fish, eggs, wheat (gluten), and dairy (in the slaw and sauce, which can be substituted). Always check labels for potential allergens.
Nutritional Information
Each serving (2 tacos) provides about 490 calories, 22 g total fat, 47 g carbohydrates, and 26 g protein.
Save Whip up these crispy fish tacos for a meal that'll brighten your table. Enjoy every bite with a squeeze of fresh lime!
Recipe FAQs
- → What type of fish works best for the crispy tacos?
White, flaky fish like cod, tilapia, or haddock are ideal choices as they hold up well to breading and frying.
- → Can the fish be baked instead of fried?
Yes, baking at 220°C (425°F) for 12–15 minutes provides a lighter alternative while maintaining crispness.
- → What gives the slaw its vibrant flavor?
The combination of green and red cabbage with fresh cilantro, carrot, and a tangy lime-honey dressing creates a fresh, bright taste.
- → Is there a way to make the creamy sauce spicier?
Adding extra hot sauce like Sriracha or a pinch of cayenne pepper can enhance the sauce's heat level.
- → What are good accompaniments for these tacos?
Crisp lagers, citrusy white wines, or pickled jalapeños and onions are excellent pairings that complement the flavors.