Crispy Fish Tacos Cilantro Lime Slaw (Printable)

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

# What You'll Need:

→ For the Fish

01 - 1 pound 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, beaten
04 - 1 cup panko breadcrumbs
05 - 1 teaspoon chili powder
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon 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 tablespoons fresh lime juice
17 - 1 teaspoon honey
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper

→ For Assembly

20 - 8 small corn or flour tortillas, warmed
21 - Lime wedges, for serving
22 - Sliced jalapeños (optional)
23 - Extra fresh cilantro (optional)

# How-To Steps:

01 - Combine green cabbage, purple cabbage, carrots, and cilantro in a large bowl. Whisk together mayonnaise, lime juice, honey, salt, and pepper in a small bowl. Pour dressing over the vegetables and toss to coat thoroughly. Refrigerate until ready to serve.
02 - Arrange three shallow bowls for the breading process. Place flour in the first bowl. Beat eggs in the second bowl. Combine panko breadcrumbs, chili powder, cumin, garlic powder, salt, and black pepper in the third bowl.
03 - Pat fish strips completely dry with paper towels. Dredge each strip in flour, shaking off excess. Dip floured fish into beaten eggs, then press into seasoned panko mixture to coat evenly. Place breaded strips on a plate.
04 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry fish strips in batches for 2 to 3 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
05 - Place crispy fish pieces in each warmed tortilla. Top generously with chilled cilantro lime slaw. Add sliced jalapeños and extra cilantro if desired. Serve immediately with fresh lime wedges on the side.

# Expert Advice:

01 -
  • The contrast between hot crispy fish and cold tangy slaw is absolutely addictive
  • Everything comes together in under 45 minutes, even if you're a slow chopper like me
  • These tacos impress dinner guests but are easy enough for a random Tuesday
02 -
  • Don't overcrowd the pan when frying—work in batches so the oil temperature doesn't drop
  • Pat the fish extremely dry before breading or the coating will slide right off
  • Let the fried fish rest on paper towels for a minute so the crust stays crisp
03 -
  • Mix the slaw at least 30 minutes ahead so the cabbage softens slightly
  • Keep fried fish warm in a 200°F oven while you finish the rest
  • Use a splatter screen when frying unless you enjoy cleaning your stovetop

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