Crispy Fish Tacos Cabbage Slaw (Printable Version)
Golden fish strips paired with tangy cabbage slaw and creamy sauce inside warm tortillas.
# What You'll Need:
→ Fish
01 - 1 lb white fish fillets (cod or tilapia), cut into strips
02 - 1 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup panko breadcrumbs
05 - 1 tsp paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - Vegetable oil, for frying (about 1/2 inch deep)
→ Cabbage Slaw
10 - 2 cups shredded green cabbage
11 - 1/2 cup shredded red cabbage
12 - 1 medium carrot, julienned
13 - 2 tbsp fresh cilantro, chopped
14 - 2 tbsp mayonnaise
15 - 1 tbsp lime juice
16 - 1 tsp honey
17 - Salt and black pepper, to taste
→ Sauce
18 - 1/2 cup sour cream
19 - 2 tbsp mayonnaise
20 - 1 tbsp lime juice
21 - 1 tsp hot sauce (optional)
22 - Pinch of salt
→ For Serving
23 - 8 small corn or flour tortillas, warmed
24 - Lime wedges
25 - Extra fresh cilantro for garnish
# Step-by-Step:
01 - Combine green cabbage, red cabbage, julienned carrot, and chopped cilantro in a large bowl. Whisk together mayonnaise, lime juice, honey, salt, and pepper in a small bowl. Toss dressing with vegetables until evenly coated. Refrigerate until needed.
02 - Mix sour cream, mayonnaise, lime juice, hot sauce (if using), and salt in a small bowl. Set aside.
03 - Arrange three shallow dishes with flour, beaten eggs, and panko combined with paprika, garlic powder, salt, and black pepper. Dredge fish strips sequentially in flour, egg, and panko mixture, ensuring even coating.
04 - Heat vegetable oil to about 350°F (175°C) in a large skillet to a depth of 1/2 inch. Fry fish strips in batches for 2–3 minutes per side, until golden brown and cooked through. Drain on paper towels.
05 - Place several pieces of crispy fish into each warmed tortilla. Top with prepared cabbage slaw and drizzle with sauce. Garnish with extra cilantro and serve with lime wedges.
# Expert Advice:
01 -
- The contrast between crispy golden fish and cool, tangy slaw is pure magic in every bite.
- It comes together faster than you'd think, and the whole house smells like a seaside kitchen.
- You get to build each taco exactly how you like it, which makes everyone at the table happy.
02 -
- Don't crowd the pan when frying or the fish will steam instead of crisp, and nobody wants soggy tacos.
- Let the oil come back up to temperature between batches, or your coating will absorb too much grease.
- Make the slaw ahead and let it sit in the fridge for at least 15 minutes so the flavors really marry.
03 -
- Pat the fish completely dry before breading or the coating won't stick and you'll end up with bare spots.
- Warm your tortillas in a dry skillet or directly over a gas flame for a few seconds, it makes them softer and way more delicious.
- If you're feeding a crowd, keep the fried fish warm in a low oven while you finish the batches.