Crispy Fish Tacos with Cilantro Lime Slaw
Golden, crunchy fish tucked into warm tortillas and topped with creamy, zesty cilantro lime slaw—these tacos are fresh, flavorful, and absolutely addictive!
Ingredients
- 1 lb white fish fillets (cod, tilapia, or haddock)
- 1/2 cup all-purpose flour
- 1 egg beaten
- 1 cup Panko breadcrumbs
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- salt & pepper to taste
- oil for frying
- 2 cups shredded green & purple cabbage
- 1/4 cup chopped cilantro
- 2 green onions sliced
- 1/3 cup mayonnaise
- 1 tbsp lime juice
- 1 tsp honey
- salt & pepper to taste
- 6 small flour tortillas
- lime wedges for serving
- extra cilantro for garnish
Instructions
- Step 1: In a bowl, whisk mayo, lime juice, honey, salt, and pepper. Toss with cabbage, cilantro, and green onions. Chill in the fridge while preparing the fish.
- Step 2: Pat fish fillets dry. Dredge in flour, dip in egg, then coat in Panko mixed with paprika and garlic powder.
- Step 3: Heat oil in a skillet over medium-high. Fry fish for 2–3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
- Step 4: Warm tortillas on a dry skillet for 30–60 seconds per side until soft and slightly toasted.
- Step 5: Assemble tacos by layering crispy fish, a generous scoop of slaw, and extra cilantro. Serve with lime wedges.
Notes
For extra heat, add sliced jalapeños or a drizzle of hot sauce. Fish can also be air-fried for a lighter option.
Nutrition
Calories: 400kcalCarbohydrates: 28gProtein: 25gFat: 22gSaturated Fat: 5gCholesterol: 95mgSodium: 520mgPotassium: 380mgFiber: 2gSugar: 3gVitamin A: 8IUVitamin C: 25mgCalcium: 10mgIron: 12mg
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