Save Golden, crispy fish fillets nestled in warm tortillas, topped with a vibrant cabbage slaw and creamy sauce are perfect for a fresh and flavorful meal.
The first time I made these crispy fish tacos was for a summer dinner with friends. They were a huge hit and have quickly become a family favorite for weeknight meals.
Ingredients
- White fish fillets: 450 g (1 lb) (such as cod, tilapia, or haddock)
- All-purpose flour: 75 g (½ cup)
- Large eggs: 2
- 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 for slaw, 3 tbsp for sauce (optional)
- Plain Greek yogurt: 2 tbsp
- Lime juice: 1 tbsp for slaw, 1 tbsp for sauce (optional)
- Honey: ½ tsp
- Salt and pepper: to taste (for slaw)
- Corn or flour tortillas: 8 small, warmed
- Avocado: 1, sliced
- Lime wedges: for serving
- Hot sauce: 1 tsp (optional, e.g., Sriracha)
- Garlic powder (for sauce): ¼ tsp
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 the dressing over the vegetables, toss well, and refrigerate until ready to use.
- Set up Breading Station:
- Set out 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 Fish:
- Pat fish fillets dry and cut into strips (about 2.5 x 8 cm (1 x 3 inches)).
- Bread Fish:
- Dredge each fish strip in flour, dip in egg, then coat in seasoned panko breadcrumbs.
- Cook 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 to 3 minutes per side, or until golden and cooked through. Drain on paper towels.
- Make 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 My kids love building their own tacos and adding extra lime. These tacos bring us together at the table for a delicious meal everyone enjoys.
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 all ingredient labels for potential allergens.
Nutritional Information
Per serving (2 tacos): Calories: 490, Total Fat: 22 g, Carbohydrates: 47 g, Protein: 26 g.
Save Serve these crispy fish tacos fresh for the best texture. Enjoy with your favorite cold beverage for a perfect meal.
Recipe FAQ
- → What type of fish works best for this dish?
White fish fillets like cod, tilapia, or haddock are ideal due to their mild flavor and flaky texture.
- → How can I make the fish extra crispy?
Coat the fish strips in seasoned flour, dip in beaten eggs, then cover in panko breadcrumbs before frying until golden.
- → Can the slaw dressing be adjusted for different tastes?
Yes, the mayo and Greek yogurt base can be swapped or complemented with lime juice, honey, and seasonings to suit your preference.
- → Is there a healthier cooking alternative for the fish?
Baking the breaded fish at 220°C (425°F) for 12–15 minutes offers a lighter option with a crispy finish.
- → What are some optional toppings to enhance flavor?
Pickled onions, jalapeños, or avocado slices add extra zest and creaminess to the assembled tacos.