Bang Bang Fish Tacos (Printable)
Crispy fish in warm tortillas with spicy-sweet bang bang sauce and refreshing creamy lime slaw.
# What You'll Need:
→ Fish and Marinade
01 - 1.1 lb firm white fish fillets (cod, tilapia, or haddock)
02 - 1 teaspoon paprika
03 - 1/2 teaspoon garlic powder
04 - 1/4 teaspoon cayenne pepper
05 - 1/2 teaspoon kosher salt
06 - 1/2 teaspoon freshly ground black pepper
07 - 2 tablespoons fresh lime juice
08 - 2 tablespoons olive oil
→ Breading
09 - 1/2 cup all-purpose flour
10 - 2 large eggs, beaten
11 - 1 cup panko breadcrumbs
→ Bang Bang Sauce
12 - 1/3 cup mayonnaise
13 - 2 tablespoons sweet chili sauce
14 - 1 tablespoon Sriracha (adjust to taste)
15 - 1 tablespoon honey or maple syrup
16 - 1 teaspoon fresh lime juice
→ Creamy Lime Slaw
17 - 2 1/2 cups shredded cabbage (mix of red and green)
18 - 1 medium carrot, grated
19 - 3 tablespoons mayonnaise
20 - 2 tablespoons Greek yogurt or sour cream
21 - 1 tablespoon fresh lime juice
22 - 1 teaspoon lime zest
23 - 1 teaspoon granulated sugar
24 - Kosher salt and freshly ground black pepper, to taste
→ For Serving
25 - 8 small corn or flour tortillas
26 - Fresh cilantro, chopped
27 - Lime wedges
# How-To Steps:
01 - Cut the fish fillets into bite-sized strips. In a mixing bowl, combine paprika, garlic powder, cayenne pepper, salt, black pepper, lime juice, and olive oil. Add the fish pieces and toss to coat evenly. Let marinate for 10 minutes.
02 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each marinated fish strip in flour, dip into the egg, and press into the panko until fully coated.
03 - Heat a thin layer of oil in a large nonstick skillet over medium heat. Fry the breaded fish in batches for 2 to 3 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
04 - In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice until smooth. Adjust the heat level to your preference.
05 - In a large bowl, combine shredded cabbage, grated carrot, mayonnaise, Greek yogurt, lime juice, lime zest, sugar, salt, and pepper. Toss thoroughly until the vegetables are evenly coated.
06 - Heat the tortillas in a dry skillet over medium heat or in the microwave until warm and pliable, about 30 seconds per side.
07 - Layer creamy lime slaw onto each warm tortilla, top with crispy fish strips, drizzle generously with bang bang sauce, and finish with chopped cilantro. Serve immediately with extra lime wedges on the side.
# Expert Advice:
01 -
- The bang bang sauce is the kind of thing you will start putting on everything from roasted vegetables to your fingers when nobody is looking.
- That creamy lime slaw cuts right through the richness and makes you feel virtuous about eating tacos on a weeknight.
- Forty minutes from cutting board to plate means this beats takeout both on speed and satisfaction.
02 -
- Do not crowd the pan when frying because the temperature drops and you end up steaming the fish instead of getting that shatteringly crisp crust.
- Panko that has been sitting open in your pantry for months will not crisp the way fresh panko does, so check before you start.
03 -
- Press the panko firmly onto each piece of fish instead of just dusting it, because a loose coating falls off the moment it hits the pan.
- Make the bang bang sauce first so it has time to sit and the flavors meld together while you handle everything else.