Pin It Golden, crispy fish fillets nestled in warm tortillas, topped with vibrant cabbage slaw and creamy sauce—perfect for a fresh and flavorful meal.
I first made these crispy fish tacos on a summer evening when I wanted something fresh but comforting—the mix of crisp fish and cool slaw was an instant family hit.
Ingredients
- White fish fillets (cod, tilapia, haddock): 450 g (1 lb)
- All-purpose flour: 75 g (½ cup)
- Large eggs: 2
- Panko breadcrumbs: 120 g (1 cup)
- Smoked paprika: 1 tsp
- Garlic powder: ½ tsp
- Salt: ½ tsp for fish, plus to taste for slaw
- Black pepper: ¼ tsp
- Vegetable oil: for frying
- Shredded green cabbage: 200 g (2 cups)
- Shredded red cabbage: 50 g (½ cup)
- Carrot, julienned: 1 medium
- Fresh cilantro, chopped: 2 tbsp
- Mayonnaise: 2 tbsp for slaw, plus 3 tbsp for sauce
- Plain Greek yogurt: 2 tbsp
- Lime juice: 1 tbsp for slaw, plus 1 tbsp for sauce
- Honey: ½ tsp
- Small corn or flour tortillas, warmed: 8
- Avocado, sliced: 1
- Lime wedges: for serving
- Hot sauce (e.g., Sriracha): 1 tsp (optional sauce)
- Garlic powder (for sauce): ¼ tsp
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 the dressing over the vegetables, toss, 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 black pepper in a third.
- Prepare the fish:
- Pat the 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 mixture.
- Fry the fish:
- Heat about 1 cm (½ inch) 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 together.
- Assemble the tacos:
- Place crispy fish in each tortilla, top with slaw and avocado, drizzle with creamy sauce, and serve with lime wedges.
Pin It After a fun beach day, we like to set up a taco bar so everyone in the family can add their favorite toppings—it always turns dinner into a mini celebration.
Serving Suggestions
These tacos pair perfectly with pickled onions, jalapeños, and a side of tortilla chips or elote-style corn.
Storage and Make-Ahead
Store leftover fish and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat fish in the oven for best crispiness.
Nutritional Information
Each serving (2 tacos) has about 490 calories with 22 g fat, 47 g carbohydrates, and 26 g protein—making them a wholesome choice.
Pin It Enjoy these tacos for a fun weeknight meal or casual gathering—they bring a taste of the coast right to your table.
Recipe FAQs
- → What type of fish works best for this dish?
White, flaky fish such as cod, tilapia, or haddock are ideal for crisp frying and mild flavor balance.
- → How can I make the fish extra crispy?
Coat the fish strips in seasoned flour, then egg, followed by panko breadcrumbs for a crunchy texture when fried.
- → Can I prepare the slaw in advance?
Yes, the cabbage slaw can be mixed and refrigerated ahead of time to let the flavors meld.
- → Is there an alternative to frying the fish?
Baking the breaded fish at 220°C (425°F) for 12–15 minutes yields a lighter crunch without frying.
- → What adds the creamy element to these tacos?
A sauce made with mayonnaise, lime juice, hot sauce, and garlic powder complements the crispy fish and slaw beautifully.