Save Golden, crispy fish fillets nestled in warm tortillas, topped with vibrant cabbage slaw and creamy sauce make these fish tacos a fresh and flavorful meal for any day.
I still remember the first time I made these fish tacos on a sunny weekend—the combination of crisp fish, tangy slaw, and creamy sauce quickly became a family favorite. These tacos are now a go-to whenever we crave something both comforting and light.
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 (plus ¼ tsp for sauce)
- Salt: ½ tsp (plus for slaw)
- Black pepper: ¼ tsp (plus for slaw)
- Vegetable oil: For frying
- Shredded green cabbage: 200 g (2 cups)
- Shredded red cabbage: 50 g (½ cup)
- 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 (for slaw)
- Corn or flour tortillas: 8 small, warmed
- Avocado: 1, sliced
- Lime wedges: For serving
- Hot sauce (e.g., Sriracha): 1 tsp (for sauce)
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 vegetables, toss well, and refrigerate until ready to use.
- Set Up Breading:
- 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.
- Cut 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 the 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 Creamy Sauce (Optional):
- Whisk together mayonnaise, lime juice, hot sauce, and garlic powder (¼ tsp).
- Assemble the 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 One of our best kitchen traditions is setting up a taco bar and letting everyone build their own crispy fish taco—so much laughter and creativity every time.
Required Tools
Large mixing bowls, shallow bowls for breading, large skillet, tongs, paper towels, and a sharp knife with cutting board are all you need to make these tacos at home.
Allergen Information
This recipe contains fish, eggs, wheat (gluten), and dairy (in slaw and sauce, which can be substituted). Check all ingredient labels carefully for potential allergens if needed.
Nutritional Information
Each serving (2 tacos) has about 490 calories, 22 g total fat, 47 g carbohydrates, and 26 g protein.
Save Serve these tacos fresh and enjoy a delicious meal with family or friends. Add extra lime and toppings as you wish!
Recipe Guide
- → What type of fish works best for these tacos?
White fish fillets like cod, tilapia, or haddock are ideal due to their mild flavor and flaky texture that crisps well when fried.
- → How can I make the fish coating extra crispy?
Coating the fish strips first in flour, then egg, and finally seasoned panko breadcrumbs ensures a crunchy, golden exterior when fried.
- → Can the slaw be prepared ahead of time?
Yes, the cabbage slaw can be mixed and dressed several hours in advance; chilling helps meld the flavors and keeps the cabbage crisp.
- → What alternatives exist for the creamy sauce?
A simple blend of mayonnaise, lime juice, and a dash of hot sauce works well, but Greek yogurt or avocado can be used for creaminess too.
- → Is it possible to bake the fish instead of frying?
Absolutely. Baking at 220°C (425°F) for 12–15 minutes with a flip halfway through yields a lighter crispy fish option.