Crispy Fish Tacos Slaw (Printable version)
Golden fish fillets nestled in warm tortillas with a fresh red cabbage slaw and zesty crema.
# List of ingredients:
→ Crispy Fish
01 - 1.1 lb white fish fillets (cod, tilapia), cut into strips
02 - 1 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup panko breadcrumbs
05 - 1 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - Vegetable oil, for frying
→ Red Cabbage Slaw
10 - 2 cups red cabbage, finely shredded
11 - 1 small carrot, julienned
12 - 1/4 cup red onion, thinly sliced
13 - 1/4 cup fresh cilantro, chopped
14 - 2 tbsp lime juice
15 - 1 tbsp olive oil
16 - 1 tsp honey
17 - Salt and black pepper, to taste
→ Crema
18 - 1/2 cup sour cream or Greek yogurt
19 - 2 tbsp mayonnaise
20 - 1 tbsp lime juice
21 - 1 tsp hot sauce (optional)
22 - Salt, to taste
→ For Serving
23 - 8 small corn or flour tortillas, warmed
24 - Lime wedges
25 - Extra fresh cilantro, for garnish
# Directions:
01 - In a large bowl, combine shredded cabbage, julienned carrot, sliced red onion, and chopped cilantro. In a separate small bowl, whisk lime juice, olive oil, honey, salt, and pepper, then pour over vegetables. Toss thoroughly and set aside.
02 - Whisk together sour cream (or Greek yogurt), mayonnaise, lime juice, hot sauce if using, and salt until smooth. Refrigerate until needed.
03 - Arrange flour in one shallow dish, beaten eggs in a second dish, and mix panko with smoked paprika, garlic powder, salt, and pepper in a third dish.
04 - Dredge each fish strip in flour, dip into beaten eggs, then press firmly into the seasoned panko mixture until well coated.
05 - Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Fry fish strips in batches for 2 to 3 minutes per side until golden brown and cooked through. Drain on paper towels.
06 - Place several pieces of crispy fish on each warmed tortilla. Top generously with red cabbage slaw and drizzle with crema. Garnish with fresh cilantro and serve alongside lime wedges.
# Expert Advice:
01 -
- The fish gets impossibly golden and crispy on the outside while staying tender inside, no fancy equipment needed.
- Red cabbage slaw brings a sharp, fresh bite that cuts through the richness and makes the whole thing feel light despite being fried.
- You can have everything ready in under 40 minutes, which means weeknight dinner without the takeout guilt.
02 -
- If your fish falls apart during frying, your oil probably wasn't hot enough or your fillets were too thin; thicker pieces and hotter oil solve this completely.
- Don't skip the step of letting slaw marinate—it's not fancy, just necessary so every bite has that bright, mingled flavor instead of separate crunch.
- Breading can be prepped hours ahead and refrigerated, which means you're only actually cooking for about 15 minutes when people arrive hungry.
03 -
- Keep a small bowl of oil near your breading station so you can adjust the panko mixture if it gets too packed down and wet.
- If you're feeding more than four people, fry the fish a few minutes before you plan to serve and keep it in a warm oven so you're not frantically cooking while everyone's standing there hungry.