Crispy Fish Tacos Cilantro Lime Slaw (Printable)
Golden battered fish fillets in warm tortillas with crunchy cabbage slaw, fresh cilantro, and tangy lime dressing.
# What you'll need:
→ For the Fish
01 - 1 lb white fish fillets (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 tsp chili powder
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 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 tbsp fresh lime juice
17 - 1 tsp honey
18 - 1/2 tsp salt
19 - 1/4 tsp 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)
# Directions:
01 - Combine green cabbage, purple cabbage, carrots, and cilantro in a large bowl. Whisk mayonnaise, lime juice, honey, salt, and pepper in a small bowl. Pour dressing over vegetables and toss to coat thoroughly. Refrigerate until ready to serve.
02 - Arrange three shallow bowls: place flour in the first, beat eggs in the second, and combine panko breadcrumbs, chili powder, cumin, garlic powder, salt, and black pepper in the third bowl.
03 - Pat fish strips dry with paper towels. Dredge each strip in flour, shaking off excess, dip into beaten eggs, then press into seasoned panko mixture to coat completely. Transfer breaded strips to a clean plate.
04 - 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 brown and cooked through. Remove to paper towel-lined plate to drain excess oil.
05 - Place crispy fish pieces in each warmed tortilla. Top generously with cilantro lime slaw. Add sliced jalapeños and extra cilantro if desired. Serve immediately with lime wedges on the side.
# Expert Suggestions:
01 -
- The contrast between that shattering crispy coating and cool tangy slaw is absolutely addictive
- Everything comes together in under an hour but tastes like it took all day to perfect
02 -
- Dry your fish strips thoroughly with paper towels before breading or the coating will slide right off in the oil
- Let the fried fish rest on a wire rack instead of paper towels to keep both sides crispy
03 -
- Keep fried fish in a 200 degree oven if youre frying in batches so everything stays hot and crispy
- The slaw actually tastes better after it sits for an hour, so make it first and let those flavors meld