Crispy Fish Tacos Cilantro Lime (Printable version)

Golden fried fish in warm tortillas with tangy cabbage slaw

# What you'll need:

→ For the Fish

01 - 1 lb white fish fillets (such as cod, tilapia, or haddock), cut into 1 x 3 inch strips
02 - 1 cup all-purpose flour
03 - 2 large eggs
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 cilantro (optional)

# Directions:

01 - Combine green cabbage, purple cabbage, carrots, and cilantro in a large bowl. Whisk together mayonnaise, lime juice, honey, salt, and pepper in a small bowl. Pour dressing over vegetables and toss to coat. Refrigerate until ready to use.
02 - Place flour in a shallow bowl. Beat eggs in a second bowl. Combine panko breadcrumbs, chili powder, cumin, garlic powder, salt, and black pepper in a third bowl.
03 - Pat fish strips dry. Dredge each strip in flour and shake off excess. Dip in beaten eggs, then coat thoroughly in seasoned panko mixture. Place breaded strips on a plate.
04 - Heat 1/2 inch of 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. Transfer to a paper towel-lined plate to drain.
05 - Place a few pieces of crispy fish in each warmed tortilla. Top generously with cilantro lime slaw. Add jalapeños and extra cilantro if desired. Serve immediately with lime wedges.

# Expert Advice:

01 -
  • The crispy seasoned fish gives way to that cool tangy slaw in the most satisfying way possible
  • Everything comes together in under an hour but tastes like something from a beachside shack
  • The balance of textures—crunchy, soft, crisp—makes every bite interesting
02 -
  • Dry your fish thoroughly before breading or the coating will slide right off in the oil
  • Don't overcrowd the pan when frying—work in batches to keep the oil temperature steady
  • The slaw actually tastes better after sitting for at least 30 minutes, so make it first
03 -
  • The oil is ready when a small piece of bread sizzles immediately upon contact
  • Let fried fish rest on a wire rack instead of paper towels to keep both sides crispy

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