Crispy Fish Tacos Cabbage Slaw (Printable Version)
Crunchy fish strips in soft tortillas topped with tangy cabbage slaw and creamy sauce for a vibrant meal.
# What You'll Need:
→ Fish
01 - 1 lb white fish fillets (cod or tilapia), cut into strips
02 - 3/4 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1 tsp paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp salt
08 - 1/4 tsp ground black pepper
09 - Vegetable oil, for frying
→ Cabbage Slaw
10 - 2 cups finely shredded green cabbage
11 - 1 cup finely shredded red cabbage
12 - 1 medium carrot, grated
13 - 2 tbsp fresh cilantro, chopped
14 - 2 tbsp mayonnaise
15 - 2 tbsp Greek yogurt
16 - 1 tbsp lime juice
17 - 1 tsp honey
18 - Salt and pepper, to taste
→ For Serving
19 - 8 small corn or flour tortillas, warmed
20 - Lime wedges
21 - Fresh cilantro leaves
22 - Sliced jalapeños (optional)
→ Creamy Sauce
23 - 3 tbsp mayonnaise
24 - 2 tbsp sour cream
25 - 1 tbsp lime juice
26 - 1 tsp hot sauce (optional)
27 - Salt, to taste
# Step-by-Step:
01 - Whisk together mayonnaise, sour cream, lime juice, hot sauce, and a pinch of salt in a small bowl. Set aside.
02 - Combine green cabbage, red cabbage, grated carrot, and cilantro in a large bowl. In a separate bowl, whisk mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper. Toss the slaw with the dressing until evenly coated. Refrigerate until serving.
03 - Place flour in one shallow dish, beaten eggs in a second, and mix panko breadcrumbs with paprika, garlic powder, salt, and pepper in a third dish.
04 - Dredge each fish strip in flour, dip into beaten eggs, then coat thoroughly with the seasoned panko mixture.
05 - Heat 1/2 inch 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.
06 - Heat tortillas in a dry skillet or microwave until pliable and warm.
07 - Place crispy fish strips into each tortilla. Top with cabbage slaw and drizzle with creamy sauce. Garnish with fresh cilantro and jalapeños if desired. Serve with lime wedges.
# Expert Advice:
01 -
- The contrast between crispy fish and creamy slaw arrives with each bite, and you'll find yourself making these even when no one's coming over.
- Everything comes together in under 40 minutes, which means you can go from grocery bag to table without losing the daylight.
- It's forgiving enough for beginners but impressive enough to serve to people who actually know food.
02 -
- Don't skip the three-dish breading station—battering by hand leads to clumpy coating and wasted breading.
- Keep oil temperature steady by frying in batches; overcrowding drops the heat and gives you soggy fish instead of crispy.
- Refrigerate slaw while the fish cooks so it's cold and refreshing when you bite into it alongside warm tortillas.
03 -
- Pat fish fillets completely dry before breading—moisture is the enemy of crispness, so use paper towels without mercy.
- Taste the creamy sauce on a tortilla chip before you assemble tacos; this is your only chance to adjust salt or heat without ruining a finished taco.