Crispy Fish Tacos with Cilantro Lime Slaw

A Flavorful and Crunchy Delight

Crispy fish tacos with cilantro lime slaw bring together the perfect balance of textures and flavors. The golden, crunchy fish pairs beautifully with the creamy, tangy slaw, all wrapped in a warm tortilla for a delicious bite. Whether you’re making them for a casual dinner or a festive gathering, these tacos are sure to be a hit.

Why You’ll Love This Recipe

• Crispy and Crunchy – The battered fish provides an irresistible crunch.
• Bright and Refreshing – The cilantro lime slaw adds a zesty contrast.
• Easy to Make – With simple ingredients and quick steps, these tacos come together in no time.
• Customizable – You can switch up the toppings, tortillas, and even the type of fish to suit your preferences.

Ingredients

For the Fish:

• 1 lb white fish (cod, tilapia, or halibut), cut into strips
• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 eggs, beaten
• Vegetable oil for frying

For the Cilantro Lime Slaw:

• 2 cups shredded cabbage (green or purple)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup mayonnaise
• 1 tbsp lime juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Tacos:

• 8 small corn or flour tortillas
• 1 avocado, sliced
• 1/4 cup crumbled cotija cheese (optional)
• Lime wedges, for serving
• Hot sauce or salsa (optional)

Instructions

Step 1: Prepare the Slaw

1. In a large bowl, combine shredded cabbage and chopped cilantro.
2. In a separate bowl, whisk together mayonnaise, lime juice, honey, salt, and black pepper.
3. Pour the dressing over the cabbage mixture and toss to coat. Set aside.

Step 2: Bread the Fish

1. Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with panko mixed with garlic powder, smoked paprika, salt, and black pepper.
2. Dip each fish strip into the flour, then the egg, and finally coat it in the panko mixture.
3. Place the breaded fish on a plate and repeat until all strips are coated.

Step 3: Fry the Fish

1. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
2. Once hot, carefully place fish strips in the pan, cooking in batches to avoid overcrowding.
3. Fry for 2-3 minutes per side or until golden brown and crispy.
4. Transfer to a paper towel-lined plate to drain excess oil.

Step 4: Assemble the Tacos

1. Warm the tortillas in a dry skillet or microwave.
2. Place a few pieces of crispy fish in each tortilla.
3. Top with cilantro lime slaw, sliced avocado, and cotija cheese if using.
4. Serve with lime wedges and hot sauce or salsa on the side.

Variations

• Grilled Fish – Skip the breading and grill the fish with a light seasoning.
• Baja-Style – Add a drizzle of spicy crema made with sour cream, lime juice, and hot sauce.
• Mango Salsa – For a fruity twist, top with a mango or pineapple salsa.
• Keto-Friendly – Use almond flour and crushed pork rinds for the breading.

Servings and Timing

• Servings: 4
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes

Storage and Reheating

• Storage: Store leftover fish and slaw separately in airtight containers in the refrigerator for up to 2 days.
• Reheating: Reheat the fish in an oven at 375°F for 5-7 minutes to maintain crispiness. Avoid microwaving, as it can make the fish soggy.
• Make-Ahead Tip: The slaw can be prepared a few hours in advance for better flavor development.

Frequently Asked Questions

Can I use frozen fish?

Yes, but make sure to thaw and pat it dry before breading to ensure proper crispiness.

What’s the best fish for tacos?

Mild white fish like cod, tilapia, or halibut works best for a delicate, flaky texture.

Can I bake the fish instead of frying?

Yes! Bake at 400°F for 15-18 minutes, flipping halfway through, until golden and crispy.

How can I make these tacos gluten-free?

Use gluten-free panko or crushed cornflakes and opt for corn tortillas.

What other toppings can I use?

Try sliced radishes, pickled onions, jalapeños, or a drizzle of chipotle aioli.

Can I air fry the fish?

Yes! Air fry at 375°F for about 10 minutes, flipping halfway through.

How do I keep the fish crispy?

Place the cooked fish on a wire rack instead of a plate to prevent sogginess.

Can I make the slaw dairy-free?

Absolutely! Use dairy-free mayo or substitute with Greek yogurt.

What pairs well with fish tacos?

Mexican rice, black beans, or a side of elote (Mexican street corn) make excellent pairings.

How do I warm tortillas properly?

Toast them on a dry skillet for a few seconds per side or wrap them in foil and heat in the oven.

Conclusion

Crispy fish tacos with cilantro lime slaw are a fantastic way to bring fresh and bold flavors to your table. With a satisfying crunch, a zesty slaw, and endless customization options, this dish is perfect for any occasion. Whether you fry, bake, or air-fry the fish, you’ll have a delicious meal that everyone will love.

Print