Save Golden, crispy fish fillets nestled in warm tortillas, topped with vibrant cabbage slaw and creamy sauce—perfect for a fresh and flavorful meal.
The first time I made these fish tacos was for a casual weekend dinner, and everyone loved assembling their own with extra slaw and sauce on top. It quickly became my favorite way to bring restaurant-style tacos home, and the leftovers are rare—everyone always wants seconds.
Ingredients
- White fish fillets (cod, tilapia, haddock): 450 g (1 lb)
- All-purpose flour: 75 g (½ cup)
- Eggs: 2 large
- Panko breadcrumbs: 120 g (1 cup)
- Smoked paprika: 1 tsp
- Garlic powder: ½ tsp
- Salt: ½ tsp
- Black pepper: ¼ tsp
- Vegetable oil: for frying
- Green cabbage, shredded: 200 g (2 cups)
- Red cabbage, shredded: 50 g (½ cup)
- Carrot, julienned: 1 medium
- Cilantro, chopped: 2 tbsp
- Mayonnaise (for slaw): 2 tbsp
- Greek yogurt (plain, for slaw): 2 tbsp
- Lime juice (for slaw): 1 tbsp
- Honey (for slaw): ½ tsp
- Salt and pepper (for slaw): to taste
- Corn or flour tortillas, warmed: 8 small
- Avocado, sliced: 1
- Lime wedges: for serving
- Mayonnaise (for sauce, optional): 3 tbsp
- Lime juice (for sauce, optional): 1 tbsp
- Hot sauce (e.g. Sriracha, optional): 1 tsp
- Garlic powder (for sauce, optional): 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 well, and refrigerate until ready to use.
- Set up breading station:
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with smoked paprika, garlic powder, salt, and black pepper.
- Prepare the fish:
- Pat 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, then coat in the seasoned panko.
- Fry the fish:
- Heat about 1 cm (½ inch) of vegetable oil in a large skillet over medium-high heat. Fry fish strips in batches for 2–3 minutes per side, or until golden and cooked through. Drain on paper towels.
- Prepare creamy sauce (optional):
- Whisk together mayonnaise, lime juice, hot sauce, and garlic powder.
- Assemble the tacos:
- Place a few pieces of crispy fish in each tortilla. Top with slaw, avocado slices, and a drizzle of creamy sauce. Serve with lime wedges.
Save These tacos are a hit in our family, especially on busy weeknights when everyone craves something fun and flavorful. Passing the slaw and creamy sauce at the table always brings out the smiles—and empty plates!
Serving Suggestions
Pair your crispy fish tacos with pickled onions or jalapeños for extra zing. They also go well with a side of black beans, rice, or a simple green salad.
Allergen & Nutritional Information
These tacos contain fish, eggs, gluten, and dairy (in the slaw and sauce). Check ingredients if you have sensitivities. Each serving (2 tacos) has about 490 calories, 22 g fat, 47 g carbs, and 26 g protein.
Leftover & Storage Tips
Store leftover fish and slaw separately in airtight containers in the fridge for up to 2 days. Reheat fish in the oven for best crispiness, and assemble tacos just before serving.
Save Enjoy these crispy fish tacos with your favorite toppings for a fun, restaurant-worthy meal at home. They're sure to become a new weeknight favorite!
Kitchen Guide
- → What type of fish works best for this dish?
White fish fillets like cod, tilapia, or haddock are ideal due to their mild flavor and flaky texture suitable for frying.
- → How can I make the fish extra crispy?
Coating the fish strips in seasoned panko breadcrumbs and frying them in hot vegetable oil ensures a golden, crispy crust.
- → What ingredients are in the slaw dressing?
The slaw dressing mixes mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper for a fresh, tangy flavor complementing the cabbage.
- → Can the dish be made gluten-free?
Yes, replacing all-purpose flour and panko breadcrumbs with gluten-free alternatives keeps the crispiness without gluten.
- → Are there suggested beverage pairings?
A crisp lager or a citrusy white wine pairs beautifully with the fresh and flavorful elements of the dish.