Crispy Fish Tacos Cabbage (Printable)
Golden fish tucked in tortillas with zesty cabbage slaw and creamy sauce, offering a fresh and crunchy bite.
# 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
→ Cabbage Slaw
10 - 2 cups shredded green cabbage
11 - 1/2 cup shredded red cabbage
12 - 1 medium carrot, julienned
13 - 2 tbsp chopped fresh cilantro
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
→ Serving
23 - 8 small corn or flour tortillas, warmed
24 - Lime wedges
25 - Extra cilantro, for garnish
# Steps:
01 - Combine green cabbage, red cabbage, carrot, and cilantro in a large bowl. Whisk mayonnaise, lime juice, honey, salt, and pepper in a separate bowl, then toss with the vegetables until evenly coated. Refrigerate until needed.
02 - In a small bowl, blend sour cream, mayonnaise, lime juice, hot sauce if using, and salt. Set aside.
03 - Place flour in one shallow dish, beaten eggs in a second, and combine panko with paprika, garlic powder, salt, and pepper in a third.
04 - Coat each fish strip first in flour, then dip into eggs, and finally press into the seasoned panko mixture ensuring full coverage.
05 - Heat vegetable oil to about 1/2 inch depth in a large skillet over medium-high heat. Fry fish strips in batches for 2 to 3 minutes per side until golden and cooked through. Drain on paper towels.
06 - Place several pieces of fried fish onto each warm tortilla. Top with cabbage slaw and drizzle sauce over. Garnish with cilantro and serve with lime wedges.
# Expert Tips:
01 -
- The panko crust stays shatteringly crisp even after you build the taco, no sogginess.
- The slaw is bright and crunchy, cutting through the richness without weighing anything down.
- You can have dinner on the table in under an hour, and it feels like a vacation.
02 -
- Don't crowd the pan when frying or the oil temperature will drop and your fish will turn greasy instead of crisp.
- Let the coated fish strips sit for a few minutes before frying, it helps the breading stick and prevents it from sliding off in the oil.
03 -
- Use a thermometer to keep your oil between 175°C and 190°C (350°F to 375°F) for perfectly crisp fish every time.
- Press the panko onto the fish firmly with your hands, it creates a thicker, crunchier crust that doesn't flake off.