Pin It Golden, crispy fish fillets nestled in warm tortillas, topped with vibrant cabbage slaw and creamy sauce is a perfect choice for a fresh and flavorful meal.
The first time I made these crispy fish tacos, my family couldn&t stop raving about how all the flavors came together. The slaw and sauce elevated every bite and every taco disappeared in minutes!
Ingredients
- White fish fillets (cod, tilapia, haddock): 450 g (1 lb), cut into strips
- All-purpose flour: 75 g (½ cup)
- Eggs: 2 large, beaten
- Panko breadcrumbs: 120 g (1 cup), mixed with 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp salt, ¼ tsp black pepper
- Vegetable oil: for frying
- Green cabbage: 200 g (2 cups), shredded
- Red cabbage: 50 g (½ cup), shredded
- Carrot: 1 medium, julienned
- Fresh cilantro: 2 tbsp, chopped
- Mayonnaise: 2 tbsp (for slaw) plus 3 tbsp (for sauce)
- Greek yogurt: 2 tbsp
- Lime juice: 1 tbsp (for slaw) plus 1 tbsp (for sauce)
- Honey: ½ tsp
- Salt and pepper: to taste
- Corn or flour tortillas: 8 small, warmed
- Avocado: 1, sliced
- Lime wedges: for serving
- Hot sauce (Sriracha): 1 tsp (for sauce, optional)
- Garlic powder: ¼ tsp (for sauce)
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 dressing over vegetables, toss well, refrigerate until ready to use.
- Set up breading station:
- Use three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with smoked paprika, garlic powder, salt, and black pepper.
- Prepare fish strips:
- Pat fillets dry, 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 seasoned panko.
- Fry the fish:
- Heat about 1 cm (½ inch) of vegetable oil in a large skillet over medium-high heat. Fry fish strips in batches 2–3 minutes per side, 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 crispy fish in each tortilla. Top with slaw, avocado slices, and drizzle of creamy sauce. Serve with lime wedges.
Pin It 
This recipe brings memories of gathering around the table with my kids, laughing and stacking our tacos high. It&s always a hit for taco night and creates moments everyone enjoys.
Required Tools
Large mixing bowls, shallow bowls for breading, large skillet, tongs, paper towels, sharp knife and cutting board
Allergen Information
Contains fish, eggs, wheat (gluten), and dairy. All dairy can be substituted as needed. Always check product packaging if unsure.
Nutritional Information
Per serving (2 tacos): 490 calories, 22 g fat, 47 g carbs, 26 g protein
Pin It 
Let everyone build their own tacos at the table for a fun, customizable dinner that will quickly become a family favorite.
Recipe Questions & Answers
- → What type of fish works best for the tacos?
White fish like cod, tilapia, or haddock are ideal due to their mild flavor and flaky texture.
- → Can I bake the fish instead of frying?
Yes, the breaded fish can be baked at 220°C (425°F) for 12–15 minutes, flipping halfway, for a lighter alternative.
- → How is the cabbage slaw made vibrant and flavorful?
Combining green and red cabbage with julienned carrot, fresh cilantro, and a tangy dressing made of mayonnaise, Greek yogurt, lime juice, and honey creates a fresh, colorful slaw.
- → What gives the creamy sauce its mild heat?
A touch of hot sauce, like Sriracha, combined with lime and garlic powder, adds a gentle spicy kick.
- → Are there any suggested toppings to enhance the dish?
Avocado slices, lime wedges, pickled onions, or jalapeños add extra flavor and texture to the tacos.
- → What sides pair well with this dish?
A crisp lager or citrusy white wine complements the flavors and freshness nicely.