Crispy Fish Tacos With Cilantro Lime Slaw (Printable)

Golden crunchy fish in soft tortillas with zesty cilantro lime slaw for fresh vibrant flavors

# What You'll 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)

# Directions:

01 - In a large bowl, combine green cabbage, purple cabbage, carrots, and cilantro. In a small bowl, whisk together mayonnaise, lime juice, honey, salt, and pepper. Pour dressing over the vegetables and toss to coat. Refrigerate until ready to use.
02 - Place flour in a shallow bowl. In a second bowl, beat the eggs. In a third bowl, combine panko breadcrumbs, chili powder, cumin, garlic powder, salt, and black pepper.
03 - Pat fish strips dry. Dredge each strip in flour, shake off excess, dip in beaten eggs, then coat in the seasoned panko mixture. Place on a plate.
04 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. When hot, fry fish strips in batches for 2-3 minutes per side, until golden and cooked through. Transfer to a paper towel-lined plate.
05 - Place a few pieces of crispy fish in each warmed tortilla. Top generously with cilantro lime slaw. Add jalapeños and extra cilantro if desired. Serve immediately with lime wedges.

# Expert Tips:

01 -
  • The contrast between hot, crispy fish and cool, tangy slaw is absolutely addictive
  • These come together faster than you think and taste like something from a beach shack
  • The slaw can be made ahead, so youre just frying and assembling when hungry
02 -
  • Dry the fish thoroughly before breading or the coating will slide right off in the oil
  • Let the fried fish rest for about a minute on paper towels so the crust sets up before tacos are assembled
  • Warm tortillas are not optional, cold tortillas make these feel like a completely different dish
03 -
  • Test your oil by dropping in a piece of breading, it should sizzle immediately but not burn
  • Keep fried fish warm in a 200 degree oven while you finish the remaining batches
  • Leftovers can be reheated in a 375 degree oven to restore some crispness

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