Description
Crispy fish tacos with cilantro lime slaw are the perfect blend of crunchy, creamy, and zesty flavors. Golden-battered fish pairs beautifully with a refreshing slaw, all wrapped in warm tortillas. Easy to make, customizable, and perfect for any occasion.
Ingredients
Scale
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
- Prepare the Slaw:
- In a large bowl, mix shredded cabbage and chopped cilantro.
- In a separate bowl, whisk together mayonnaise, lime juice, honey, salt, and black pepper.
- Pour dressing over the cabbage mixture and toss to coat. Set aside.
- Bread the Fish:
- 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.
- Dip each fish strip into the flour, then the egg, and finally the panko mixture.
- Place the breaded fish on a plate and repeat until all strips are coated.
- Fry the Fish:
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
- Once hot, fry fish strips in batches for 2-3 minutes per side until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Assemble the Tacos:
- Warm the tortillas in a dry skillet or microwave.
- Place crispy fish in each tortilla.
- Top with slaw, sliced avocado, and cotija cheese if using.
- Serve with lime wedges and hot sauce or salsa.
Notes
- Storage: Store leftover fish and slaw separately in airtight containers in the refrigerator for up to 2 days.
- Reheating: Reheat fish in an oven at 375°F for 5-7 minutes to maintain crispiness.
- Make-Ahead Tip: Slaw can be prepared a few hours in advance for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: frying
- Cuisine: mexican inspired
Keywords: crispy fish tacos, cilantro lime slaw, easy fish tacos, homemade fish tacos, fried fish tacos