Crispy Fish Tacos Cilantro Lime Slaw (Printable)
Golden fried fish in warm tortillas with crisp cabbage slaw and zesty lime dressing.
# What You'll Need:
→ For the Fish
01 - 1 lb white fish fillets (cod, tilapia, or haddock), cut into 1 x 3 inch strips
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1 tsp chili powder
06 - 1/2 tsp ground cumin
07 - 1/2 tsp garlic powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - Vegetable oil, for frying
→ For the Cilantro Lime Slaw
11 - 2 cups shredded green cabbage
12 - 1 cup shredded purple cabbage
13 - 1/2 cup shredded carrots
14 - 1/2 cup fresh cilantro, chopped
15 - 1/4 cup mayonnaise
16 - 2 tbsp fresh lime juice
17 - 1 tsp honey
18 - 1/2 tsp salt
19 - 1/4 tsp black pepper
→ For Assembly
20 - 8 small corn or flour tortillas, warmed
21 - Lime wedges, for serving
22 - Sliced jalapeños (optional)
23 - Extra cilantro (optional)
# How-To Steps:
01 - Combine green cabbage, purple cabbage, carrots, and cilantro in a large bowl. Whisk together mayonnaise, lime juice, honey, salt, and pepper in a small bowl. Pour dressing over vegetables and toss to coat. Refrigerate until ready to use.
02 - Place flour in a shallow bowl. Beat the eggs in a second bowl. Combine panko breadcrumbs, chili powder, cumin, garlic powder, salt, and black pepper in a third bowl.
03 - Pat fish strips dry. Dredge each strip in flour and shake off excess. Dip in beaten eggs, then coat in the seasoned panko mixture. Place breaded strips on a plate.
04 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry fish strips in batches for 2-3 minutes per side until golden and cooked through. Transfer to a paper towel-lined plate to drain.
05 - Place a few pieces of crispy fish in each warmed tortilla. Top generously with cilantro lime slaw. Add jalapeños and extra cilantro if desired. Serve immediately with lime wedges.
# Expert Advice:
01 -
- The contrast between hot, crunchy fish and cool, tangy slaw creates this perfect bite that hits every craving at once
- They come together faster than delivery, but the homemade crispy coating makes them taste like you spent all day cooking
02 -
- Keep your oil temperature steady—if it's too cool, the fish gets greasy, and if it's too hot, the coating burns before the fish cooks through
- The slaw needs at least fifteen minutes in the fridge to soften the cabbage slightly and let all the flavors meld together
03 -
- Line your plate with paper towels before you start frying so you have somewhere to drain the fish immediately
- Warm your tortillas twice—once before filling and once again right before serving—so they stay pliable