Crispy Fish Tacos with Cabbage Slaw
Crispy Fish Tacos
Crunchy white fish tucked into warm tortillas with cabbage slaw, avocado, cilantro, and a bright lime sauce.
These crispy fish tacos balance hot, crunchy fish with cool cabbage slaw and a lime sauce sharp enough to cut through the richness. The fish is coated in a lightly seasoned flour and panko mixture, then pan-fried until the outside is golden while the inside stays tender and flaky.
A simple slaw of shredded cabbage, cilantro, scallion, and lime juice keeps the tacos fresh instead of heavy. Letting the slaw sit for a few minutes softens the cabbage just enough while preserving the crunch that makes each bite feel lively.
The lime sauce comes together with sour cream, mayonnaise, lime zest, and a little hot sauce, giving the tacos a creamy finish without burying the fish. Warm corn tortillas, avocado slices, and extra lime wedges turn the separate parts into a complete dinner that is easy to serve straight from the skillet.
Cod, haddock, pollock, or any firm white fish works well here. Keep the pieces similar in size, fry in batches so the coating crisps instead of steaming, and assemble the tacos just before serving so the fish stays crunchy.
Nutrition (per serving)
Directions
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1
Stir the cabbage, scallions, cilantro, 2 tablespoons lime juice, 1/4 teaspoon salt, and a pinch of pepper in a bowl. Let the slaw stand while preparing the fish.
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2
Whisk the sour cream, mayonnaise, lime zest, remaining 1 tablespoon lime juice, hot sauce, and a pinch of salt until smooth. Refrigerate the sauce until serving.
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3
Pat the fish dry with paper towels and season it with 1/2 teaspoon salt and 1/4 teaspoon pepper.
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4
Place the flour in one shallow bowl. Beat the eggs in a second bowl. Stir the panko with smoked paprika, cumin, garlic powder, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a third bowl.
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5
Coat each fish strip lightly in flour, dip it in egg, then press it into the seasoned panko so all sides are covered.
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6
Heat the oil in a large skillet over medium-high heat until a breadcrumb sizzles on contact. Fry the fish in batches for 2 to 3 minutes per side, until deeply golden and cooked through.
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7
Transfer the fried fish to a rack or paper towel-lined plate and season lightly with salt while hot.
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8
Warm the tortillas in a dry skillet or directly over a low gas flame until pliable and lightly toasted.
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9
Fill each tortilla with cabbage slaw, crispy fish, avocado slices, and lime sauce. Serve immediately with lime wedges.
Ingredients
- Firm white fish fillets cut into 1-inch strips:1 1/2 lb
- Corn tortillas:8
- Shredded green cabbage:3 cups
- Thinly sliced scallions:2
- Chopped fresh cilantro:1/2 cup
- Lime juice:3 tbsp
- Lime zest:1 tsp
- Sour cream:1/3 cup
- Mayonnaise:2 tbsp
- Hot sauce:1 tsp
- All-purpose flour:1/2 cup
- Panko breadcrumbs:1 cup
- Large eggs:2
- Smoked paprika:1 tsp
- Ground cumin:1/2 tsp
- Garlic powder:1/2 tsp
- Kosher salt:1 1/4 tsp
- Black pepper:1/2 tsp
- Vegetable oil:1/2 cup
- Avocado sliced for serving:1
- Lime wedges for serving:4
Tips & Notes
- Use a rack instead of a covered plate for the cooked fish so steam does not soften the coating.
- If the panko starts to brown too quickly, lower the heat slightly and give the oil a minute to settle between batches.
- For a milder taco, leave the hot sauce out of the lime sauce and serve it on the side.
