Crispy Fish Tacos with Cabbage Slaw (Printer-friendly)
Crispy golden fish fillets tucked into warm tortillas with zesty cabbage slaw, avocado, and fresh lime for coastal-inspired dining.
# What You Need:
→ For the Fish
01 - 1 lb firm white fish fillets (cod or tilapia), cut into strips
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - Vegetable oil for frying
→ For the Cabbage Slaw
11 - 2 cups finely shredded green cabbage
12 - 1/2 cup finely shredded red cabbage
13 - 1 small carrot, grated
14 - 2 tablespoons fresh cilantro, chopped
15 - 2 tablespoons mayonnaise
16 - 1 tablespoon Greek yogurt
17 - 1 tablespoon fresh lime juice
18 - 1 teaspoon honey
19 - Salt and pepper to taste
→ For Assembly
20 - 8 small corn or flour tortillas, warmed
21 - 1 avocado, sliced
22 - Lime wedges for serving
# How to Make It:
01 - Pat fish strips dry with paper towels. Set up three separate bowls: one with flour, one with beaten eggs, and one with panko mixed with smoked paprika, cumin, garlic powder, salt, and black pepper. Dredge each fish strip in flour, dip in egg, then coat thoroughly in panko mixture.
02 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering. Fry fish strips in batches, 2-3 minutes per side, until golden and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
03 - In a large bowl, combine green and red cabbage, grated carrot, and cilantro. Add mayonnaise, Greek yogurt, lime juice, and honey. Toss well until all ingredients are evenly coated. Season with salt and pepper to taste. Set aside.
04 - Heat tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in foil and warm in a 325°F oven for 5 minutes until pliable.
05 - Place 2-3 pieces of crispy fish in each warmed tortilla. Top with a generous portion of cabbage slaw and avocado slices. Squeeze fresh lime juice over each taco.
06 - Arrange tacos on serving plates and serve immediately with additional lime wedges on the side.
# Expert Tips:
01 -
- The contrast between warm, crispy fish and cool, crunchy slaw creates that magical texture experience that keeps you coming back for just one more bite.
- These tacos are endlessly customizable with whatever you have on hand, so even when my fridge is nearly empty, I can still pull together something that feels special.
02 -
- After serving soggy tacos once, I discovered the critical importance of draining the fried fish on paper towels positioned on a wire rack, not directly on a plate where they steam themselves into softness.
- Mixing a tiny bit of mayo into the slaw dressing prevents it from becoming watery, a trick I learned from my neighbor after complaining about my runny cabbage.
03 -
- Keep your oil at the right temperature by testing with a wooden spoon handle, when small bubbles form around it, the oil is ready for frying.
- Double the slaw recipe and use the leftovers the next day for lunch wraps or as a side for grilled chicken, nothing goes to waste and your future self will thank you.