Crispy Fish Tacos Cabbage Slaw (Printable)
Golden crunchy fish paired with fresh cabbage slaw and creamy sauce tucked into warm tortillas.
# What You'll Need:
→ Fish
01 - 1 pound white fish fillets (e.g., cod, tilapia), cut into strips
02 - 1 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup panko breadcrumbs
05 - 1 teaspoon paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Vegetable oil, for frying (about 1/2 inch deep)
→ Cabbage Slaw
10 - 2 cups shredded green cabbage
11 - 1/2 cup shredded red cabbage
12 - 1 medium carrot, julienned
13 - 2 tablespoons fresh cilantro, chopped
14 - 2 tablespoons mayonnaise
15 - 1 tablespoon lime juice
16 - 1 teaspoon honey
17 - Salt and pepper, to taste
→ Sauce
18 - 1/2 cup sour cream
19 - 2 tablespoons mayonnaise
20 - 1 tablespoon lime juice
21 - 1 teaspoon hot sauce (optional)
22 - Pinch of salt
→ For Serving
23 - 8 small corn or flour tortillas, warmed
24 - Lime wedges
25 - Extra cilantro, for garnish
# How-To Steps:
01 - Combine green and red cabbage, carrot, and cilantro in a large bowl. Whisk mayonnaise, lime juice, honey, salt, and pepper in a small bowl, then toss with vegetables. Refrigerate until needed.
02 - Mix sour cream, mayonnaise, lime juice, hot sauce, and salt in a small bowl. Set aside.
03 - Place flour in one shallow dish, beaten eggs in a second, and mix panko with paprika, garlic powder, salt, and pepper in a third.
04 - Dredge each fish strip in flour, dip into eggs, then coat thoroughly with the seasoned panko mixture.
05 - Heat vegetable oil to cover about 1/2 inch in a large skillet over medium-high heat. Fry fish strips in batches 2 to 3 minutes per side until golden and cooked through. Drain on paper towels.
06 - Place crispy fish in warm tortillas, top with cabbage slaw and a drizzle of sauce. Garnish with cilantro and serve with lime wedges.
# Expert Advice:
01 -
- The panko crust stays shatteringly crisp even after you've piled on the slaw and sauce, which honestly feels like magic every single time.
- Everything comes together in about 40 minutes, so you can have restaurant-quality tacos on a Tuesday without the wait or the bill.
- The bright, crunchy slaw cuts through the richness of the fried fish in a way that makes you reach for just one more taco.
02 -
- Don't skip drying the fish before you bread it, any moisture will make the coating slip right off and you'll end up with soggy patches.
- Let the oil come back up to temperature between batches or the fish will absorb too much oil and turn greasy instead of crisp.
- Make the slaw at least 10 minutes ahead so the flavors can meld, it tastes twice as good after a little rest in the fridge.
03 -
- If you want to lighten things up, bake the breaded fish at 220°C (425°F) for 12 to 15 minutes instead of frying, flipping halfway through for even browning.
- A pinch of cumin or chili powder in the panko adds a smoky depth that makes the fish taste like it came from a real taqueria.
- Warm your tortillas in a stack wrapped in foil in a low oven while you fry the fish, they'll stay soft and pliable without drying out.