Save Golden, crispy fish fillets nestled in warm tortillas, topped with vibrant cabbage slaw and creamy sauce—perfect for a fresh and flavorful meal.
I first made these crispy fish tacos for a weekend dinner and they quickly became a family favorite for their crunch and fresh toppings.
Ingredients
- White fish fillets (cod, tilapia, haddock): 450 g (1 lb), cut into strips
- All-purpose flour: 75 g (½ cup)
- Large eggs: 2, beaten
- Panko breadcrumbs: 120 g (1 cup)
- Smoked paprika: 1 tsp
- Garlic powder: ½ tsp
- Salt: ½ tsp, plus to taste for slaw
- 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
- Plain Greek yogurt: 2 tbsp
- Lime juice: 1 tbsp plus 1 tbsp for sauce
- Honey: ½ tsp
- Corn or flour tortillas: 8 small, warmed
- Avocado: 1, sliced
- Lime wedges: For serving
- Hot sauce (e.g. Sriracha): 1 tsp, for sauce (optional)
- Garlic powder: ¼ tsp for sauce
Instructions
- Prepare the Slaw:
- In a large bowl, combine green and red cabbage, carrot, and cilantro. Whisk together mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper in a separate bowl. Pour the dressing over vegetables, toss well, and refrigerate until ready to use.
- Create the Breading Station:
- 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 seasoned panko mixture.
- 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, 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 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.
Save This recipe brings back memories of lively family dinners, everyone building their own taco just the way they like.
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). Check all ingredient labels for potential allergens if unsure.
Nutritional Information
Per serving (2 tacos): Calories: 490, Total Fat: 22 g, Carbohydrates: 47 g, Protein: 26 g
Save Serve immediately for optimum crunch and freshness. These tacos are sure to brighten up your next meal.
Recipe FAQ
- → What type of fish works best for this dish?
White fish fillets like cod, tilapia, or haddock are perfect due to their mild flavor and firm texture.
- → Can the fish be baked instead of fried?
Yes, baking at 220°C (425°F) for 12–15 minutes, flipping halfway, offers a lighter alternative while keeping crispness.
- → How is the slaw dressing prepared?
The dressing combines mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper, tossed with shredded cabbage and carrot for freshness.
- → What gives the slaw its vibrant color and crunch?
The mix of green and red cabbage along with julienned carrot provides both vivid color and crisp texture.
- → Is there a recommended beverage pairing?
A crisp lager or a citrusy white wine complements the fresh and crispy flavors beautifully.