Description
Enjoy a delicious serving of Crispy Fish Tacos topped with a zesty and refreshing Cilantro Lime Slaw. This Mexican-inspired dish features perfectly fried white fish fillets coated in seasoned panko breadcrumbs, wrapped in warm tortillas, and garnished with optional creamy avocado, tangy queso fresco, and a squeeze of lime for a delightful burst of flavor. Perfect for a flavorful taco night, these tacos bring a satisfying crispy texture paired with a bright, creamy slaw.
Ingredients
Scale
Fish and Coating
- 1 pound white fish fillets (such as cod or tilapia)
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
- 8 small corn or flour tortillas
Cilantro Lime Slaw
- 2 cups shredded green cabbage
- 1/4 cup chopped fresh cilantro
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- Juice of 1 lime
- 1/2 teaspoon honey
- Salt and pepper to taste
Optional Toppings
- Sliced avocado
- Extra lime wedges
- Hot sauce
- Crumbled queso fresco
Instructions
- Prepare the Fish: Cut the fish fillets into bite-sized strips or chunks, ensuring uniform pieces for even cooking.
- Set Up Breading Station: Arrange three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, paprika, salt, and black pepper.
- Bread the Fish: Dip each piece of fish first in the flour, coating evenly, then into the beaten eggs, and finally into the seasoned panko breadcrumbs, pressing gently to adhere the coating.
- Fry the Fish: Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat. Fry the coated fish in batches for 2 to 3 minutes per side or until golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Prepare the Cilantro Lime Slaw: In a bowl, combine shredded cabbage, chopped cilantro, mayonnaise, sour cream, lime juice, honey, and salt and pepper to taste. Toss until everything is evenly mixed and let the slaw sit for 5 to 10 minutes to develop flavor.
- Warm the Tortillas: Heat the tortillas briefly in a dry skillet or microwave until warm and pliable.
- Assemble the Tacos: Layer the crispy fish pieces onto the tortillas, top generously with cilantro lime slaw, and add any desired optional toppings such as sliced avocado, hot sauce, or crumbled queso fresco. Serve immediately with extra lime wedges.
Notes
- For a lighter alternative, bake or air fry the fish at 400°F for 15 minutes, flipping halfway through.
- The cilantro lime slaw can be made ahead of time and refrigerated for up to one day to let flavors meld.
- Use fresh lime juice for the best tang and flavor balance in the slaw.
- Adjust the seasoning in the breadcrumb mixture according to your taste preferences.
- Warm the tortillas just before serving to keep them soft and flexible.
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 90 mg
