Crispy Fish Tacos with Cilantro Lime Slaw
These Crispy Fish Tacos with Cilantro Lime Slaw are crunchy, zesty, and packed with flavor. A quick and satisfying meal perfect for weeknights or casual entertaining.
Ingredients
For the Fish:
- 1 lb white fish fillets cod, tilapia, or haddock
- 1 cup all-purpose flour
- 2 eggs beaten
- 1½ cups panko breadcrumbs
- 1 tsp paprika
- ½ tsp garlic powder
- Salt and pepper to taste
- Vegetable oil for frying
For the Cilantro Lime Slaw:
- 2 cups shredded green cabbage
- ½ cup shredded purple cabbage
- ¼ cup shredded carrots
- ¼ cup chopped cilantro
- Juice of 1 lime
- 2 tbsp mayonnaise or Greek yogurt
- Salt and pepper to taste
For the Cilantro Lime Sauce:
- ½ cup sour cream or Greek yogurt
- ¼ cup mayonnaise
- ¼ cup fresh cilantro
- Juice of 1 lime
- 1 garlic clove
- Salt to taste
For Serving:
- 6 –8 corn or flour tortillas warmed
- Extra chopped cilantro
- Lime wedges
Instructions
Make the Slaw:
- Combine cabbages, carrots, cilantro, lime juice, and mayo in a bowl. Season with salt and pepper. Chill.
Make the Sauce:
- Blend sour cream, mayo, cilantro, lime juice, garlic, and salt until smooth. Refrigerate until ready.
Prepare the Fish:
- Slice fish into strips. Set up dredging bowls: flour, eggs, and seasoned panko (with paprika, garlic powder, salt, pepper).
Cook the Fish:
- Heat oil in a skillet over medium-high. Fry fish 2–3 mins per side until golden. Drain on paper towels.
Warm Tortillas:
- Heat tortillas in a skillet or over flame until warm and slightly charred.
Assemble the Tacos:
- Add slaw to tortilla, top with crispy fish, drizzle with sauce, and garnish with cilantro and lime.
Notes
Bake fish at 425°F for 12–15 minutes for a lighter version.
Add jalapeños or chipotle to spice it up.
Best served fresh for max crunch.