Description
Enjoy these Crispy Fish Tacos with Cilantro Lime Slaw—a flavorful Mexican-inspired dish featuring golden fried white fish paired with a tangy, creamy slaw. Perfect for taco night, these tacos combine crunch, zest, and fresh toppings for a delicious and satisfying meal.
Ingredients
Scale
Fish Tacos
- 1 pound white fish fillets (such as cod or tilapia)
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
- 8 small corn or flour tortillas
Cilantro Lime Slaw
- 2 cups shredded green cabbage
- 1/4 cup chopped fresh cilantro
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- Juice of 1 lime
- 1/2 teaspoon honey
- Salt and pepper, to taste
Optional Toppings
- Sliced avocado
- Extra lime wedges
- Hot sauce
- Crumbled queso fresco
Instructions
- Prepare the fish: Cut the fish into bite-sized strips or chunks. Set up a breading station with three shallow bowls: one containing the all-purpose flour, the second with beaten eggs, and the third with panko breadcrumbs mixed with garlic powder, paprika, salt, and black pepper. Dip each fish piece first into the flour, then the egg, and finally coat it thoroughly with the seasoned breadcrumbs.
- Fry the fish: In a skillet, heat about 1/2 inch of vegetable oil over medium-high heat until shimmering. Fry the breaded fish pieces in batches for 2 to 3 minutes per side, turning carefully, until they are golden brown and crispy. Once cooked, transfer the fish to a paper towel-lined plate to drain excess oil.
- Make the cilantro lime slaw: In a medium bowl, combine shredded cabbage, chopped cilantro, mayonnaise, sour cream, lime juice, honey, salt, and pepper. Toss well until the ingredients are evenly mixed. Let the slaw sit for 5 to 10 minutes to allow the flavors to develop.
- Warm the tortillas: Gently warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side or heat them in the microwave wrapped in a damp paper towel for 20 seconds until pliable and warm.
- Assemble the tacos: Place crispy fried fish onto each tortilla, top generously with the cilantro lime slaw, and add your choice of optional toppings such as sliced avocado, hot sauce, or crumbled queso fresco. Serve immediately with extra lime wedges on the side.
Notes
- For a lighter version, you can air fry or bake the fish at 400°F (204°C) for 15 minutes, flipping halfway through the cooking time.
- The cilantro lime slaw can be made ahead and stored in the refrigerator for up to one day.
- Use corn tortillas for a gluten-free option if desired, but ensure the breadcrumbs are gluten-free as well.
