These crispy fish tacos are a game-changer. Perfectly golden fish paired with a zesty cilantro lime slaw and wrapped in warm tortillas—it’s the kind of meal that’s guaranteed to bring smiles to the table. Whether you’re serving them on Taco Tuesday or as part of a casual dinner party, they’re always a hit.
Why You’ll Love This Recipe?
There’s so much to love about these tacos. The crispy fish adds a satisfying crunch, while the creamy, tangy slaw provides the perfect balance of flavors. They’re quick to make, easy to customize, and packed with fresh, vibrant ingredients that make every bite a little celebration.
Ingredients You’ll Need
Here’s a quick rundown of what you’ll need to bring these tacos to life. The full list and exact measurements are waiting for you in the recipe card below.
- Fresh white fish (like cod, tilapia, or halibut)
- Flour, eggs, and panko breadcrumbs for the crispy coating
- Shredded cabbage for the slaw
- Lime juice, cilantro, and mayonnaise for the dressing
- Warm tortillas to wrap it all up
Directions to Make Crispy Fish Tacos with Cilantro Lime Slaw
Step 1: Prep the Slaw
In a large bowl, combine shredded cabbage, chopped cilantro, and freshly squeezed lime juice. Add a dollop of mayonnaise, season with salt and pepper, and toss until everything is coated. Set aside to let the flavors meld.
Step 2: Bread the Fish
Cut the fish into strips, about 1 inch wide. Set up your breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Coat each piece of fish in flour, dip it into the egg, and then press it into the breadcrumbs, ensuring an even coating.
Step 3: Fry the Fish
Heat a generous amount of oil in a skillet over medium-high heat. Fry the fish in batches until golden brown and crispy, about 2–3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
Step 4: Assemble the Tacos
Warm the tortillas in a skillet or microwave. Place a few pieces of crispy fish on each tortilla, top with the cilantro lime slaw, and drizzle with your favorite sauce (like a spicy mayo or avocado crema).
Step 5: Serve and Enjoy
Serve the tacos immediately, garnished with extra lime wedges and a sprinkle of chopped cilantro if desired.
Expert Tips and Tricks
- Use fresh fish for the best flavor and texture.
- Don’t overcrowd the pan while frying—this keeps the fish crispy.
- For an extra crispy coating, toast the breadcrumbs lightly before breading.
Recipe Variations and Possible Substitutions
- Make it spicy: Add a pinch of cayenne pepper or chili powder to the breadcrumbs for a kick of heat.
- Gluten-free option: Swap the flour and breadcrumbs for gluten-free alternatives.
- Lighten it up: Bake the fish in the oven at 400°F for 12–15 minutes, or air fry it for a healthier option.
- Switch up the slaw: Add shredded carrots or thinly sliced radishes for extra crunch.
Serving and Pairing Suggestions
These tacos pair beautifully with a side of Mexican rice or refried beans. For something lighter, serve them with a fresh fruit salad or chips and guacamole. A cold, refreshing drink like a margarita or a sparkling limeade is the perfect finishing touch.
Storage and Reheating Tips
Store leftover fish and slaw separately in airtight containers in the fridge for up to 2 days. To reheat the fish, place it in the oven or air fryer to maintain its crispiness. Avoid microwaving, as it can make the coating soggy.
FAQs
Q: Can I use frozen fish?
A: Yes! Just make sure to thaw it completely and pat it dry before breading to ensure a crispy coating.
Q: What’s the best type of fish for tacos?
A: Mild, flaky white fish like cod, tilapia, or halibut works best for this recipe.
Q: Can I make the slaw ahead of time?
A: Absolutely! The slaw can be made a few hours in advance. Just keep it refrigerated until you’re ready to assemble the tacos.
Q: How do I keep the fish warm while frying in batches?
A: Place the cooked fish on a baking sheet in a 200°F oven to keep it warm and crispy until you’re ready to serve.
Conclusion
Crispy fish tacos with cilantro lime slaw are the perfect blend of texture and flavor. They’re fresh, satisfying, and surprisingly easy to make. Whether you’re cooking for a crowd or just yourself, these tacos are sure to impress. Grab a tortilla, pile it high, and enjoy every bite!
Print
Golden Crispy Fish Tacos with Zesty Cilantro Lime Slaw
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 5 servings 1x
- Category: Main Course, Mexican
- Method: Fried
- Cuisine: Mexican
Description
These Golden Crispy Fish Tacos are a perfect combination of crispy, golden-coated fish and a zesty, refreshing cilantro lime slaw. The contrast of crunchy fish and tangy slaw creates a delicious bite every time, making these tacos an ideal choice for a flavorful and satisfying meal.
Ingredients
For the Fish:
- 1 lb white fish fillets (such as cod, tilapia, or halibut)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper (optional, for spice)
- Salt and pepper, to taste
- 1 egg, beaten
- 1/2 cup cold water
- 1/2 cup cornmeal
- Vegetable oil, for frying
For the Cilantro Lime Slaw:
- 2 cups shredded cabbage (mix of green and purple cabbage)
- 1/2 cup shredded carrots
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon lime juice
- 1 teaspoon honey
- Salt and pepper, to taste
For the Tacos:
- 8 small soft corn tortillas
- Lime wedges, for serving
- Fresh cilantro, for garnish
Instructions
- Make the Slaw: In a large bowl, combine the shredded cabbage, carrots, and cilantro. In a separate smaller bowl, whisk together mayonnaise, sour cream, lime juice, honey, salt, and pepper. Toss the cabbage mixture with the dressing until well coated. Set aside in the fridge to chill.
- Prepare the Fish: In a shallow dish, mix the flour, garlic powder, paprika, cayenne pepper, salt, and pepper. In another dish, whisk together the beaten egg and cold water to create a batter.
- Dip each fish fillet into the batter, then coat it with the seasoned flour mixture.
- Heat vegetable oil in a large pan over medium-high heat. Once the oil is hot, carefully fry the fish fillets for 3-4 minutes per side, until golden brown and crispy. Remove the fish and drain on paper towels.
- Warm the tortillas in a dry pan or microwave.
- Assemble the Tacos: Place a few pieces of fried fish on each tortilla, top with a generous spoonful of cilantro lime slaw, and garnish with fresh cilantro and a squeeze of lime juice.
- Serve immediately and enjoy!
Notes
- If you prefer a lighter version, you can bake the fish fillets in the oven at 400°F (200°C) for 10-12 minutes instead of frying.
- For extra flavor, add a drizzle of creamy chipotle sauce or avocado slices on top of the tacos.
- The slaw can be made in advance and stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 40mg