Crispy Fish Tacos with Cilantro Lime Slaw
Description:
These Crispy Fish Tacos with Cilantro Lime Slaw are the ultimate blend of texture and flavor. Crispy, golden fish fillets are nestled into warm tortillas and topped with a zesty, creamy cilantro lime slaw for a refreshing crunch in every bite. Perfect for a weeknight dinner or a taco night party!
Time Required:
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 (makes about 8 tacos)
Ingredients:
For the Crispy Fish:
1 lb (450g) white fish fillets (cod, tilapia, or haddock)
Salt and pepper to taste
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp chili powder (optional)
Oil for frying (canola or vegetable)
For the Cilantro Lime Slaw:
2 cups shredded green cabbage
1/2 cup shredded purple cabbage (optional for color)
1/4 cup chopped fresh cilantro
1/4 cup mayonnaise or Greek yogurt
Juice of 1 lime (about 2 tbsp)
1 tsp honey or agave
Salt and pepper to taste
For Serving:
8 small corn or flour tortillas
Lime wedges
Extra chopped cilantro
Hot sauce or chipotle mayo (optional)
Instructions:
1. Prepare the Fish:
Pat the fish dry and cut into taco-sized strips.
Season with salt, pepper, paprika, and garlic powder.
Set up a breading station:
Plate 1: flour
Plate 2: beaten eggs
Plate 3: panko + chili powder
Dredge fish in flour, then dip in egg, then coat in panko.
Heat about 1/2 inch of oil in a skillet over medium-high heat.
Fry fish pieces for 2–3 minutes per side until golden and cooked through.
Drain on a paper towel-lined plate.
2. Make the Cilantro Lime Slaw:
In a bowl, mix mayonnaise, lime juice, honey, salt, and pepper.
Toss in shredded cabbage and chopped cilantro until well coated.
Chill until ready to serve.
3. Assemble the Tacos:
Warm tortillas on a skillet or directly over a flame.
Add a layer of slaw, top with crispy fish.
Garnish with extra cilantro, lime juice, and sauces if desired. Nutritional Information (per 2 tacos):
Component Amount
Calories ~460 kcal
Protein ~28g
Carbs ~38g
Fat ~22g
Fiber ~3g
Sugar ~5g
Sodium ~520mg
Note: Nutrition will vary based on tortilla type, mayo vs. yogurt, and oil absorption. Q&A
Q: Can I bake the fish instead of frying it?
A: Yes! Bake at 425°F (220°C) for 12–15 minutes or until crispy, flipping halfway.
Q: Can I use frozen fish?
A: Absolutely—just make sure it’s fully thawed and patted dry before breading.
Q: What’s a good fish substitute for vegetarians?
A: Try crispy tofu or cauliflower florets prepared the same way.
Q: How long can I store leftovers?
A: Fish is best eaten fresh, but can be refrigerated for up to 2 days. Slaw keeps for 1 day before getting soggy.
Q: Can I make it gluten-free?
A: Use GF panko and corn tortillas, and substitute flour wit
h rice flour or GF blend.