Crispy Fish Tacos With Cilantro Lime Slaw (Printable)
Golden crispy fish with zesty cilantro lime slaw in warm tortillas
# 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, beaten
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 fresh 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 thoroughly to coat. Refrigerate until ready to assemble tacos.
02 - Arrange three shallow bowls for the breading process. Place flour in the first bowl. Beat eggs in the second bowl. Combine panko breadcrumbs, chili powder, cumin, garlic powder, salt, and black pepper in the third bowl.
03 - Pat fish strips completely dry with paper towels. Dredge each strip in flour, shaking off excess. Dip floured fish into beaten eggs, allowing excess to drip off. Press fish firmly into seasoned panko mixture to coat evenly. Arrange breaded strips on a plate.
04 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering. Fry fish strips in batches without overcrowding, cooking 2–3 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
05 - Place 2–3 pieces of crispy fish in each warmed tortilla. Top generously with chilled cilantro lime slaw. Add sliced jalapeños and extra cilantro if desired. Serve immediately with fresh lime wedges for squeezing over tacos.
# Expert Tips:
01 -
- The contrast between hot crispy fish and cold tangy slaw creates something magical in every bite
- These come together faster than delivery and taste infinitely fresher
02 -
- Overcrowding the pan drops the oil temperature dramatically, leading to greasy fish instead of crispy perfection
- Letting breaded fish rest on a wire rack instead of paper towels keeps the bottom coating from getting soggy
03 -
- Pat your fish extremely dry before breading, any moisture on the surface prevents the coating from adhering properly
- Let breaded fish rest for ten minutes before frying to help the coating set and reduce falling off in the oil