Save Golden, crispy fish fillets nestled in warm tortillas, topped with vibrant cabbage slaw and creamy sauce create a fresh and flavorful meal that's a true delight for lunch or dinner.
The first time I made these tacos, my friends couldn't believe how crunchy the fish stayed even after piling on slaw and sauce—everyone went back for seconds!
Ingredients
- White fish fillets (e.g., cod, tilapia, haddock): 450 g (1 lb), cut into strips
- All-purpose flour: 75 g (½ cup), for dredging
- Eggs: 2 large, beaten
- Panko breadcrumbs: 120 g (1 cup), mixed with seasonings
- Smoked paprika: 1 tsp, adds smoky depth
- Garlic powder: ½ tsp, for savoriness
- Salt: ½ tsp, divided for fish and slaw
- Black pepper: ¼ tsp, for seasoning
- Vegetable oil: for frying
- Shredded green cabbage: 200 g (2 cups), for slaw
- Shredded red cabbage: 50 g (½ cup), for slaw
- Carrot: 1 medium, julienned
- Fresh cilantro: 2 tbsp, chopped
- Mayonnaise: 2 tbsp for slaw and 3 tbsp for sauce (optional)
- Plain Greek yogurt: 2 tbsp, for slaw
- Lime juice: 1 tbsp for slaw and 1 tbsp for sauce
- Honey: ½ tsp, for slaw
- Salt and pepper: to taste, for slaw and assembly
- Corn or flour tortillas: 8 small, warmed
- Avocado: 1, sliced
- Lime wedges: for serving
- Hot sauce: 1 tsp (optional, for creamy sauce)
- Garlic powder: ¼ tsp (for sauce)
Instructions
- Prepare the Slaw:
- Combine green and red cabbage, carrot, and cilantro in a large bowl. Whisk together mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper in a separate bowl. Toss vegetables with dressing and refrigerate.
- Set Up Breading Station:
- Arrange flour, beaten eggs, and panko breadcrumbs combined with smoked paprika, garlic powder, salt, and black pepper in three shallow bowls.
- Prep and Dredge Fish:
- Pat fish fillets dry and cut into strips about 2.5 x 8 cm (1 x 3 inches). Dredge each strip in flour, dip in egg, then coat with seasoned panko.
- Fry Fish Fillets:
- Heat 1 cm (½ inch) of vegetable oil in a large skillet over medium-high heat. Fry fish strips for 2–3 minutes per side until golden and cooked through. Drain on paper towels.
- Make Creamy Sauce (Optional):
- Whisk together mayonnaise, lime juice, hot sauce, and garlic powder.
- Assemble Tacos:
- Layer crispy fish, slaw, and avocado slices in warmed tortillas. Drizzle with creamy sauce and serve with lime wedges.
Save Making these tacos together quickly became a favorite weeknight ritual, especially with everyone building their own and sharing laughter over whose taco looked the best.
Required Tools
Large mixing bowls, shallow bowls for breading, large skillet, tongs, paper towels, sharp knife and cutting board
Nutritional Information
Per serving (2 tacos): 490 calories, 22 g total fat, 47 g carbohydrates, 26 g protein
Allergen Information
Contains fish, eggs, wheat (gluten), dairy. Always check ingredient labels for extra allergens if unsure.
Save Enjoy these tacos fresh, with plenty of lime and conversation at the table—a recipe that never fails to bring smiles!
Recipe Guide
- → What type of fish works best for this dish?
White fish fillets like cod, tilapia, or haddock work well due to their mild flavor and flaky texture.
- → How can I make the fish extra crispy?
Using panko breadcrumbs mixed with smoked paprika and garlic powder helps achieve a crunchy coating when fried in vegetable oil.
- → Can the slaw dressing be prepared ahead?
Yes, the dressing combining mayonnaise, Greek yogurt, lime juice, and honey can be mixed in advance and refrigerated before tossing with the vegetables.
- → Is there an alternative to frying the fish?
Baking the breaded fish at 220°C (425°F) for 12–15 minutes provides a lighter but still crispy option.
- → What toppings complement these fish tacos?
Fresh avocado slices, lime wedges, pickled onions, or jalapeños add layers of flavor and texture to enhance the meal.
- → What side drinks pair well with this dish?
Crisp lagers and citrusy white wines pair beautifully, balancing the richness and fresh flavors.