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Crispy Fish Tacos with Cilantro Lime Slaw

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Crispy Fish Tacos with Cilantro Lime Slaw combine golden, crunchy fish with a tangy, refreshing cabbage slaw, making a perfect flavorful and satisfying meal for any occasion.

Ingredients

1 lb white fish fillets (like cod or tilapia), cut into strips

1 cup all-purpose flour

1 cup panko breadcrumbs

2 eggs, beaten

1 tsp garlic powder

1 tsp smoked paprika

Salt and pepper to taste

Vegetable oil for frying

2 cups shredded green cabbage

1 cup shredded purple cabbage

1 large carrot, shredded

½ cup fresh cilantro, chopped

Juice of 1 lime

2 tbsp mayonnaise

Salt and pepper to taste (for slaw)

8 small corn tortillas

Fresh lime wedges (for serving)

Optional toppings: avocado slices, salsa, jalapeño slices, or hot sauce

Instructions

  1. Season the fish fillets with garlic powder, smoked paprika, salt, and pepper.
  2. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
  3. Dredge each fish strip in flour, dip in the beaten egg, and then coat with panko breadcrumbs.
  4. In a large skillet, heat a layer of vegetable oil over medium-high heat.
  5. Fry the fish in batches, turning occasionally, until golden and crispy (about 3-4 minutes per side).
  6. Place the fried fish on a paper towel-lined plate to drain excess oil.
  7. In a large bowl, combine the shredded green and purple cabbage, shredded carrot, and chopped cilantro.
  8. In a separate small bowl, whisk together lime juice, mayonnaise, salt, and pepper.
  9. Pour the dressing over the cabbage mixture and toss until well combined. Adjust seasoning to taste.
  10. Warm the tortillas in a dry skillet or microwave until soft and pliable.
  11. Place a piece of crispy fish in each tortilla.
  12. Top with a generous spoonful of cilantro lime slaw.
  13. Add optional toppings like avocado slices, salsa, jalapeño slices, or hot sauce as desired.
  14. Serve immediately with lime wedges on the side for extra flavor.

Notes

  • For a healthier option, bake the breaded fish at 400°F (200°C) for 12-15 minutes instead of frying.
  • Add chopped jalapeños or hot sauce to the slaw for extra spice.
  • Use gluten-free flour and breadcrumbs to make this dish gluten-free.
  • To make vegan, substitute fish with tofu strips and use vegan mayonnaise in the slaw.
  • Store leftover fish in the fridge up to 2 days; reheat in oven to keep crispiness.
  • The slaw can be made a day ahead and refrigerated.
  • Warm tortillas before assembling to prevent tearing.

Nutrition

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