Pin Golden, crispy fish fillets nestled in warm tortillas, topped with a vibrant cabbage slaw and creamy sauce: perfect for a fresh and flavorful meal.
I first made these crispy fish tacos for a weekend lunch, and everyone loved building their own tacos with slaw and sauce. The simple steps and fun assembly make this a family favorite.
Ingredients
- White fish fillets: Cod, tilapia or haddock (450 g or 1 lb)
- All-purpose flour: 75 g (½ cup)
- Eggs: 2 large
- Panko breadcrumbs: 120 g (1 cup)
- Smoked paprika: 1 tsp
- Garlic powder: ½ tsp
- Salt: ½ tsp + slaw/sauce as needed
- 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)
- Plain Greek yogurt: 2 tbsp (for slaw)
- Lime juice: 1 tbsp (for slaw) + 1 tbsp (for sauce)
- Honey: ½ tsp (for slaw)
- Corn or flour tortillas: 8 small, warmed
- Avocado: 1, sliced
- Lime wedges: For serving
- Hot sauce: 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 the vegetables, toss well, and refrigerate until ready to use.
- Set up breading stations:
- Set up three shallow bowls: flour, beaten eggs, and panko breadcrumbs mixed with smoked paprika, garlic powder, salt, and black pepper.
- Prep and bread fish:
- Pat fish fillets dry and cut into strips (about 2.5 x 8 cm or 1 x 3 inches). Dredge each strip in flour, dip in egg, then coat in the seasoned panko.
- Fry fish:
- Heat about 1 cm (½ inch) of vegetable oil in a large skillet over medium-high. Fry fish strips in batches for 2,3 minutes per side, until golden and cooked through. Drain on paper towels.
- Make creamy sauce (if using):
- Whisk together mayonnaise, lime juice, hot sauce, and garlic powder.
- Assemble tacos:
- Place crispy fish in each tortilla. Top with slaw, avocado slices, and a drizzle of creamy sauce. Serve with lime wedges.
Pin This recipe is fun for group gatherings: each person can customize their taco with toppings, and kids love helping with assembly. It's become a staple at our taco nights.
Required Tools
Large mixing bowls, shallow bowls for breading, large skillet, tongs, paper towels, sharp knife and cutting board are essential for prepping and frying the fish perfectly.
Allergen Information
Contains fish, eggs, wheat (gluten), dairy. Substitute gluten-free breadcrumbs or dairy-free yogurt and mayo as needed. Always check ingredient labels if sensitive.
Nutritional Information
Per serving (2 tacos): 490 calories, 22 g total fat, 47 g carbohydrates, 26 g protein.
Pin Serve these crispy fish tacos right away for the ultimate crunch and freshness. Squeeze extra lime on top before eating for even more flavor.
Recipe Q&A
- → What type of fish works best for this dish?
Firm white fish like cod, tilapia, or haddock are ideal due to their flaky texture and mild flavor, which crisps well when fried.
- → Can I bake the fish instead of frying?
Yes, baking at 220°C (425°F) for 12–15 minutes yields a lighter, crispy texture if you prefer to avoid frying.
- → How do I make the slaw more refreshing?
Use freshly shredded green and red cabbage with julienned carrot, cilantro, and a tangy lime-honey dressing to keep the slaw bright and crisp.
- → What can be used to replace panko breadcrumbs?
Gluten-free breadcrumbs or crushed cornflakes can be good alternatives to panko for a crunchy coating.
- → How should I serve these tacos for best flavor?
Serve fish strips on warm tortillas topped with cabbage slaw, avocado slices, a drizzle of creamy sauce, and lime wedges for a balanced flavor.
- → Can the creamy sauce be omitted or replaced?
The sauce adds richness and tang; however, you can omit it or substitute with salsa or guacamole for different flavor profiles.