Crispy Fish Tacos Cabbage (Printable)
Golden fried fish strips with a vibrant cabbage slaw, creamy sauce, and warm tortillas create a fresh, tasty 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
# How-To 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 the dressing with the cabbage mixture until evenly coated. Refrigerate until serving.
03 - Place flour in one shallow dish. Beat eggs in a second dish. In a third dish, combine panko breadcrumbs, paprika, garlic powder, salt, and pepper.
04 - Dredge each fish strip in flour, dip into beaten eggs, then coat thoroughly with the seasoned panko mixture.
05 - Heat vegetable oil to a depth of 1/2 inch 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 briefly in a dry skillet or microwave until pliable.
07 - Place crispy fish strips in tortillas, top with cabbage slaw, drizzle creamy sauce over, and garnish with cilantro and jalapeños if desired. Serve with lime wedges.
# Expert Advice:
01 -
- The fish stays impossibly crispy on the outside while staying tender inside, no soggy tortillas in sight.
- You can have dinner on the table in under 45 minutes without feeling rushed or stressed.
- Everyone customizes their own taco, so picky eaters and adventurous ones eat the same meal together.
02 -
- The oil temperature is everything—too cool and your fish absorbs oil instead of crisping, too hot and the outside burns before the inside cooks through. Test it with a tiny piece of bread if you don't have a thermometer.
- Don't skip refrigerating the slaw; cold crunch against warm, crispy fish is literally why this dish works.
- Make the slaw at least 15 minutes before serving so the cabbage wilts slightly and absorbs the dressing flavors rather than sitting raw and separated.
03 -
- Pat your fish fillets completely dry with paper towels before breading—moisture is the enemy of crispiness and it's the one thing you can actually control.
- Keep your oil at a steady medium-high heat; dropping the temperature even slightly means greasier fish that's cooked through but not happy about it.