Crispy Fish Tacos Cilantro Lime Slaw (Printable)

Golden crispy fish in warm tortillas topped with zesty cilantro lime slaw for fresh, vibrant flavors.

# What You Need:

→ For the Fish

01 - 1 lb white fish fillets (such as cod, tilapia, or haddock), cut into 1 x 3 inch strips
02 - 1 cup all-purpose flour
03 - 2 large eggs
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 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 to coat thoroughly. 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, then press into seasoned panko mixture to coat evenly. Place breaded strips on a plate.
04 - Heat 1/2 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. Transfer to a paper towel-lined plate to drain excess oil.
05 - Place several 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 lime wedges on the side.

# Helpful Tips:

01 -
  • The contrast between hot crispy fish and cool tangy slaw is absolute magic
  • Everything can be prepped ahead, so you are actually hanging out with people instead of stuck in the kitchen
  • These tacos strike that perfect balance between feeling like a restaurant meal and being totally doable on a Tuesday
02 -
  • Do not skip patting the fish dry with paper towels before breading, or the coating will slide right off in the oil
  • The slaw needs at least 15 minutes in the fridge to let the cabbage soften slightly and the dressing work its way through
  • Keep the fried fish warm in a 200°F oven while you finish the rest, nobody wants lukewarm fish tacos
03 -
  • Line your plate with paper towels before you start frying, so you have somewhere to drain the fish immediately
  • If the breading is not sticking, try double dipping, back in the egg and then the panko again

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