Save to Pinterest Golden, crispy fish fillets nestled in warm tortillas, topped with a vibrant cabbage slaw and creamy sauce—perfect for a fresh and flavorful meal.
I still remember the first time I made these crispy fish tacos for my family—the crunch of the fish, cool slaw, and zesty sauce made it an instant favorite and a regular part of our dinner rotation.
Ingredients
- White fish fillets: 450 g (1 lb), such as cod, tilapia, or haddock
- 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: 200 g (2 cups), shredded
- Red cabbage: 50 g (½ cup), shredded
- Carrot: 1 medium, julienned
- Fresh cilantro: 2 tbsp, chopped
- Mayonnaise (for slaw): 2 tbsp
- Plain Greek yogurt: 2 tbsp
- Lime juice (for slaw): 1 tbsp
- Honey: ½ tsp
- Salt and pepper: To taste (for slaw)
- Corn or flour tortillas: 8 small, warmed
- Avocado: 1, sliced
- Lime wedges: For serving
- Mayonnaise (for sauce): 3 tbsp (optional)
- Lime juice (for sauce): 1 tbsp (optional)
- Hot sauce: 1 tsp, such as Sriracha (optional)
- Garlic powder (for sauce): ¼ tsp (optional)
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 stations:
- 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.
- Prep 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.
- Make the 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 to Pinterest We love making these for family taco nights—everyone builds their own, and even the kids can help with assembly for a fun, hands-on meal.
Customization Ideas
Try adding pickled onions or jalapeños for extra tang and heat, or swap in your favorite toppings for a signature spin.
Serving Suggestions
These tacos pair perfectly with a crisp lager, citrusy white wine, or even homemade agua fresca for a refreshing meal.
Allergen & Nutrition Info
Contains fish, eggs, wheat (gluten), and dairy (in slaw and sauce, but can be substituted). Each serving (2 tacos) provides about 490 calories, 22 g fat, 47 g carbs, 26 g protein. Always check ingredient labels for allergens if needed.
Save to Pinterest However you serve them, these crispy fish tacos are sure to disappear fast! Enjoy the lively contrast of cool slaw, creamy toppings, and hot, crunchy fish.
Answers to Recipe Questions
- → What type of fish works best for these tacos?
White fish fillets like cod, tilapia, or haddock provide mild flavor and firm texture, making them ideal for frying and holding up well inside tortillas.
- → Can I bake the fish instead of frying?
Yes, for a lighter option, bake breaded fish strips at 220°C (425°F) for about 12–15 minutes, flipping halfway to achieve a crispy exterior.
- → How is the slaw dressing prepared?
The slaw dressing combines mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper, blending creamy and tangy notes to complement the crunchy vegetables.
- → What type of tortillas are recommended?
Small corn or flour tortillas work best; warm them prior to assembling to enhance pliability and flavor.
- → Are there suggested toppings to customize these fish tacos?
Avocado slices add creaminess, while lime wedges provide a fresh citrus burst; pickled onions or jalapeños can also add extra zing.