Pin Golden, crispy fish fillets nestled in warm tortillas, topped with a vibrant cabbage slaw and creamy sauce—perfect for a fresh and flavorful meal.
Fish tacos became a regular favorite in my kitchen after a beach vacation inspired me to recreate their irresistible mix of crunch and tang at home. Over the years, this recipe has become my go-to for casual dinners and quick gatherings with friends.
Ingredients
- White fish fillets (cod, tilapia, haddock): 450 g (1 lb)
- All-purpose flour: 75 g (½ cup)
- Large eggs: 2
- Panko breadcrumbs: 120 g (1 cup)
- Smoked paprika: 1 tsp
- Garlic powder: ½ tsp
- Salt: ½ tsp (plus more to taste)
- Black pepper: ¼ tsp
- Vegetable oil: For frying
- Green cabbage (shredded): 200 g (2 cups)
- Red cabbage (shredded): 50 g (½ cup)
- Carrot (julienned): 1 medium
- Fresh cilantro (chopped): 2 tbsp
- Mayonnaise: 2 tbsp (plus 3 tbsp for sauce)
- Plain Greek yogurt: 2 tbsp
- Lime juice: 1 tbsp (plus 1 tbsp for sauce)
- Honey: ½ tsp
- Salt and pepper: To taste
- Corn or flour tortillas (warmed): 8 small
- Avocado (sliced): 1
- Lime wedges: For serving
- Hot sauce (e.g., Sriracha): 1 tsp (for sauce, optional)
- Garlic powder (for sauce): ¼ tsp
Instructions
- Prepare the slaw:
- In a large bowl, combine green and red cabbage, carrot, and cilantro. In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper. Pour the dressing over the vegetables, toss well, and refrigerate until ready to use.
- Set up breading station:
- Place flour in one shallow bowl, beaten eggs in a second, and mix panko, smoked paprika, garlic powder, salt, and black pepper in a third bowl.
- Prepare fish:
- Pat fish fillets dry and cut into strips (about 2.5 x 8 cm / 1 x 3 inches).
- Bread the fish:
- Dredge each fish strip in flour, dip in egg, then coat in the seasoned panko mixture.
- Cook the fish:
- Heat about 1 cm (½ inch) of vegetable oil in a large skillet over medium-high heat. Fry fish strips in batches for 2–3 minutes per side, or until golden and cooked through. Drain on paper towels.
- Make creamy sauce (optional):
- Whisk together 3 tbsp mayonnaise, 1 tbsp lime juice, 1 tsp hot sauce, and ¼ tsp garlic powder.
- Assemble tacos:
- Place a few pieces of crispy fish in each tortilla. Top with slaw, avocado slices, and a drizzle of creamy sauce. Serve with lime wedges.
Pin Last summer, my family gathered around the kitchen, assembling tacos together and taste-testing each new topping combination. It was the perfect way to bring everyone to the table with a meal that's as fun to make as it is to eat.
Serving Suggestions
Pickled onions or jalapeños make great colorful toppings. Pair with a crisp lager or a refreshing citrusy white wine for a complete meal.
Allergen Information
Contains fish, eggs, wheat (gluten), and dairy (in slaw and sauce, can be substituted). Always check ingredient labels for unexpected allergens.
Nutritional Information
Per serving (2 tacos): 490 calories, 22 g total fat, 47 g carbohydrates, 26 g protein.
Pin Make these crispy fish tacos for your next dinner & everyone will be asking for seconds. Bright, crunchy, and utterly satisfying, these tacos never disappoint!
Recipe Questions
- → What type of fish works best for this dish?
White fish fillets like cod, tilapia, or haddock hold up well, offering a mild flavor and flaky texture ideal for frying.
- → How do I achieve a crispy coating on the fish?
Dredge fish strips first in flour, then beaten eggs, and finally panko breadcrumbs seasoned with smoked paprika and garlic powder for a crunchy exterior.
- → What’s the best way to prepare the cabbage slaw?
Combine shredded green and red cabbage with julienned carrot and cilantro, then toss with a dressing made from mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper.
- → Can the fish be baked instead of fried?
Yes, for a lighter version bake the breaded fish at 220°C (425°F) for 12–15 minutes, flipping halfway to ensure even crispness.
- → What are good serving suggestions with these tacos?
Serve with avocado slices, lime wedges, and a drizzle of creamy sauce. Pickled onions or jalapeños also add a nice touch, paired well with a crisp lager or citrusy white wine.