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Crispy Fish Tacos with Cilantro Lime Slaw

Crispy Fish Tacos with Cilantro Lime Slaw

Crispy fish tacos with cilantro lime slaw are a delicious and vibrant dish that combines the crunch of fried fish with the refreshing flavors of a zesty slaw. These tacos are a perfect balance of texture and taste, making them a favorite in coastal areas and beyond. Whether served in a casual taco night or at a beachside fiesta, they offer a burst of flavor that everyone will enjoy.
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Total Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • For the Crispy Fish:
  • 1.5 lb white fish fillets such as cod, tilapia, or halibut
  • 1 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 large eggs
  • Vegetable oil for frying
  • Corn or flour tortillas for serving
  • For the Cilantro Lime Slaw:
  • 3 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 carrot julienned
  • ¼ cup fresh cilantro chopped
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream or Greek yogurt
  • Juice of 2 limes
  • 1 teaspoon honey
  • Salt and pepper to taste
  • For the Lime Crema:
  • ½ cup sour cream or Greek yogurt
  • Juice of 1 lime
  • Zest of 1 lime
  • 1 tablespoon mayonnaise
  • Salt and pepper to taste
  • Optional Toppings:
  • Sliced avocado
  • Pickled red onions
  • Jalapeño slices
  • Hot sauce
  • Fresh cilantro leaves

Method
 

  1. Preparation:
  2. Step 1: Prepare the Fish
  3. Pat the fish fillets dry with paper towels, and cut them into strips (about 1-inch wide). Set aside.
  4. In one shallow bowl, combine the flour, smoked paprika, garlic powder, chili powder, cumin, salt, and pepper.
  5. In another shallow bowl, whisk the eggs.
  6. In a third bowl, add the panko breadcrumbs.
  7. Step 2: Bread the Fish
  8. Coat each fish strip first in the seasoned flour, then dip into the egg, and finally coat in the panko breadcrumbs.
  9. Place the breaded fish strips on a plate and let them rest for about 5 minutes to set the coating.
  10. Step 3: Fry the Fish
  11. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until the oil reaches 350°F (175°C).
  12. Fry the fish strips in batches, cooking each side for about 2-3 minutes or until golden and crispy.
  13. Remove the fish and drain on a paper towel-lined plate. Season with a pinch of salt while hot.
  14. Step 4: Make the Cilantro Lime Slaw
  15. In a large bowl, combine the shredded green and purple cabbage, julienned carrot, and chopped cilantro.
  16. In a separate small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, honey, salt, and pepper.
  17. Pour the dressing over the cabbage mixture and toss until evenly coated. Adjust seasoning to taste.
  18. Step 5: Prepare the Lime Crema
  19. In a small bowl, whisk together the sour cream, lime juice, lime zest, mayonnaise, salt, and pepper.
  20. Taste and adjust the lime or seasoning as needed. This tangy crema will add a zesty kick to your tacos!
  21. Step 6: Assemble the Tacos
  22. Warm the tortillas on a skillet or grill until they are soft and pliable.
  23. Place a few crispy fish strips onto each tortilla, top with a generous portion of the cilantro lime slaw, and drizzle with lime crema.
  24. Add your favorite toppings like avocado, pickled red onions, or fresh cilantro for an extra burst of flavor!

Notes

  • Panko Breadcrumbs: Panko gives the fish an extra crispy texture. If you don’t have panko, you can use regular breadcrumbs, but panko will result in a lighter, crunchier coating.
  • Oil Temperature: Make sure the oil is hot enough before frying the fish to ensure a crispy crust. A kitchen thermometer is helpful here.
  • Lime Crema: If you like extra heat, add a little sriracha or hot sauce to the lime crema for a spicy twist.