Crispy Fish Tacos with Cabbage Slaw (Printable Version)
Golden fish fillets in warm tortillas with zesty cabbage slaw, avocado, and fresh lime. A fresh, easy coastal-inspired meal for four.
# What You Need:
→ For the Fish
01 - 1 lb firm white fish fillets (cod or tilapia), cut into strips
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1 tsp smoked paprika
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 Cabbage Slaw
11 - 2 cups finely shredded green cabbage
12 - 1/2 cup finely shredded red cabbage
13 - 1 small carrot, grated
14 - 2 tbsp fresh cilantro, chopped
15 - 2 tbsp mayonnaise
16 - 1 tbsp Greek yogurt
17 - 1 tbsp fresh lime juice, plus more for serving
18 - 1 tsp honey
19 - Salt and pepper, to taste
→ For Assembly
20 - 8 small corn or flour tortillas, warmed
21 - 1 avocado, sliced
22 - Lime wedges, for serving
# How-To Steps:
01 - Pat fish strips dry with paper towels. Set up three separate bowls: one with flour, one with beaten eggs, and one with panko mixed with smoked paprika, cumin, garlic powder, salt, and black pepper. Dredge each fish strip in flour, dip in egg, then coat thoroughly in panko mixture.
02 - Heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Fry fish strips in batches for 2-3 minutes per side, until golden and cooked through. Transfer to a paper towel-lined plate.
03 - In a large bowl, combine green and red cabbage, carrot, cilantro, mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper. Toss well and set aside.
04 - Heat tortillas in a dry skillet or wrap in foil and warm in a low oven until pliable.
05 - Place a few pieces of crispy fish in each tortilla. Top with cabbage slaw, avocado slices, and a squeeze of fresh lime juice.
06 - Serve tacos immediately with extra lime wedges on the side.
# Helpful Tips:
01 -
- The contrast between the warm, crunchy fish and the cool, tangy slaw creates this perfect bite that somehow tastes like vacation, even on a Tuesday night.
- When life gets chaotic, this 40-minute meal feels like self-care disguised as dinner, with most components prepped while the oil heats.
02 -
- Patting the fish completely dry before breading is non-negotiable, or youll end up with steam pockets that make the coating fall off during frying.
- Making the slaw at least 15 minutes before serving allows the cabbage to soften slightly while still maintaining its crunch.
03 -
- When frying multiple batches, keep the first rounds warm in a 250°F oven on a wire rack, not a plate, so the bottom stays crispy instead of steaming.
- Double the slaw recipe and serve the extra as a side with grilled chicken or pork later in the week, its that good.