Description
Enjoy a burst of flavor and crunch with Crispy Fish Tacos topped with a refreshing cilantro lime slaw. Quick, easy, and perfect for taco night or casual gatherings!
Ingredients
Scale
- For the Fish:
- 1 lb fish fillet (cod, tilapia, or haddock)
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 2 large eggs
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil for frying
- For the Cilantro Lime Slaw:
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tbsp mayonnaise (optional)
- Salt and pepper to taste
- For Assembly:
- 8 small corn or flour tortillas
- Lime wedges (for serving)
- Additional cilantro (optional garnish)
Instructions
- Prepare the Slaw: Combine cabbage, carrots, cilantro, lime juice, and mayonnaise in a large bowl. Season with salt and pepper. Set aside.
- Prepare the Fish: Set up a breading station with flour, beaten eggs, and panko mixed with spices. Coat fish in flour, then egg, then panko.
- Fry the Fish: Heat 1/2 inch of oil in a skillet over medium-high heat. Fry fish for 3–4 minutes per side until golden and crispy. Drain on paper towels.
- Warm the Tortillas: Heat tortillas in a dry skillet for 30 seconds per side until warm and pliable.
- Assemble the Tacos: Place crispy fish in tortillas, top with slaw, garnish with cilantro, and serve with lime wedges.
Notes
Use any firm white fish or shrimp. For a lighter option, bake instead of fry. Add hot sauce or jalapeños for spice. Make vegetarian by using cauliflower or tofu. Slaw can be prepped in advance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 520
- Sugar: 4g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg