Crispy Fish Tacos Cabbage Slaw (Printable)
Golden crispy fish paired with tangy cabbage slaw and creamy sauce in warm tortillas 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
# Steps:
01 - Whisk together mayonnaise, sour cream, lime juice, hot sauce, and salt in a small bowl. Set aside.
02 - Combine green cabbage, red cabbage, carrot, and cilantro in a large bowl. In a separate bowl, whisk mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper. Toss slaw with dressing until evenly coated. Refrigerate until serving.
03 - Place flour in one shallow dish, beat 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 with seasoned panko mixture.
05 - Heat 1/2 inch of vegetable oil 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 - Heat tortillas in a dry skillet or microwave until warm and pliable.
07 - Place crispy fish strips in tortillas. Top with cabbage slaw and drizzle with creamy sauce. Garnish with cilantro leaves and jalapeños if desired. Serve with lime wedges.
# Expert Tips:
01 -
- The crust stays crispy even with all the toppings piled on, and somehow tastes better than takeout.
- You can have dinner on the table in less than an hour, making weeknight cooking feel effortless.
- Everyone can customize their own with different toppings, turning dinner into something interactive and fun.
02 -
- The oil temperature makes the difference between crispy and greasy, so use a thermometer or test with a tiny piece of panko first.
- Don't refrigerate the slaw more than a few hours before serving, or it starts to get watery and loses that fresh crunch.
- Patting the fish dry before breading prevents steam pockets that make the coating separate during frying.
03 -
- Use a slotted spoon or spider strainer to remove fish so oil drains immediately instead of sitting on the surface.
- Keep your breading station setup intact and you can batch fry without stopping to prep between pieces.