Save Golden, crispy fish fillets nestled in warm tortillas, topped with a vibrant cabbage slaw and creamy sauce—perfect for a fresh and flavorful meal.
I first tried making these fish tacos for a relaxed family dinner, and they quickly became a requested favorite. The crispy fish paired with the tangy slaw and creamy sauce makes every bite irresistible.
Ingredients
- White fish fillets: 450 g (1 lb), such as cod, tilapia, or haddock
- All-purpose flour: 75 g (½ cup)
- Eggs: 2 large
- Panko breadcrumbs: 120 g (1 cup)
- Smoked paprika: 1 tsp
- Garlic powder: ½ tsp
- Salt: ½ tsp
- Black pepper: ¼ tsp
- Vegetable oil: for frying
- Green cabbage: 200 g (2 cups), shredded
- Red cabbage: 50 g (½ cup), shredded
- Carrot: 1 medium, julienned
- Fresh cilantro: 2 tbsp, chopped
- Mayonnaise: 2 tbsp for slaw, 3 tbsp for sauce (optional)
- Plain Greek yogurt: 2 tbsp
- Lime juice: 1 tbsp for slaw, 1 tbsp for sauce (optional)
- Honey: ½ tsp
- Salt and pepper: to taste for slaw
- Corn or flour tortillas: 8 small, warmed
- Avocado: 1, sliced
- Lime wedges: for serving
- Hot sauce: 1 tsp (optional, for sauce)
- Garlic powder: ¼ tsp (for sauce, optional)
Instructions
- Prepare the slaw:
- In a large bowl, combine green and red cabbage, carrot, and cilantro. In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper. Pour dressing over vegetables, toss well, and refrigerate.
- Set up breading stations:
- Place flour in one shallow bowl, beaten eggs in another, and panko breadcrumbs mixed with smoked paprika, garlic powder, salt, and pepper in a third bowl.
- Prep fish strips:
- Pat fish fillets dry and cut into strips about 2.5 x 8 cm (1 x 3 inches).
- Bread the fish:
- Dredge each fish strip in flour, dip in egg, and coat in seasoned panko.
- Fry the fish:
- Heat 1 cm (½ 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. Drain on paper towels.
- Make the creamy sauce (optional):
- Whisk mayonnaise, lime juice, hot sauce, and garlic powder.
- Assemble tacos:
- Place crispy fish in each tortilla. Top with slaw, avocado, and a drizzle of creamy sauce. Serve with lime wedges.
Save These tacos always remind me of summer evenings with family gathered around the table, everyone reaching for seconds and squeezing fresh lime over their own creation.
Pairings & Serving Suggestions
Serve the tacos with pickled onions or jalapeños for extra tang, and pair with a crisp lager or citrusy white wine to balance the flavors.
Allergen & Dietary Information
This recipe contains fish, eggs, wheat (gluten), and dairy. Use gluten-free breadcrumbs and dairy-free swaps as needed to accommodate dietary needs.
Nutrition Info
Each serving (2 tacos) is approximately 490 calories with 22 g total fat, 47 g carbohydrates, and 26 g protein.
Save Enjoy these crispy fish tacos for any gathering—they are sure to impress and satisfy with each fresh and crunchy bite.
Recipe Guide
- → What type of fish works best for these tacos?
White, flaky fish varieties like cod, tilapia, or haddock are ideal for their mild flavor and firm texture that crisps well when breaded and fried.
- → Can I bake the fish instead of frying?
Yes, baking the breaded fish at 220°C (425°F) for 12–15 minutes, flipping halfway through, offers a lighter alternative with a crispy finish.
- → How do I prepare the cabbage slaw?
The slaw combines shredded green and red cabbage with julienned carrot and chopped cilantro, tossed in a creamy lime dressing made with mayonnaise, Greek yogurt, and honey for balance.
- → What type of tortillas should I use?
Small corn or flour tortillas work well; warm them before assembling to keep them pliable and enhance flavor.
- → Is there a way to add extra spice to the dish?
Yes, include hot sauce in the creamy sauce or add pickled jalapeños as a topping to introduce a spicy kick.
- → Can the breadcrumbs be substituted for dietary needs?
Gluten-free breadcrumbs can replace panko to accommodate gluten sensitivities without compromising texture.