Crispy Fish Tacos Cabbage Slaw (Printer-friendly)
Golden fish fillets and vibrant cabbage slaw topped with zesty lime crema inside warm tortillas.
# What You'll Need:
→ Fish
01 - 1.1 lb white fish fillets (e.g., cod, tilapia), cut into strips
02 - 2/3 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup panko breadcrumbs
05 - 1 tsp smoked paprika
06 - 1/2 tsp ground cumin
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 2 tbsp vegetable oil for frying
→ Cabbage Slaw
10 - 2 cups finely shredded red cabbage
11 - 1 cup finely shredded green cabbage
12 - 1 medium carrot, julienned
13 - 2 tbsp chopped fresh cilantro
14 - 2 tbsp lime juice
15 - 1 tbsp olive oil
16 - 1/2 tsp salt
17 - 1/4 tsp black pepper
→ Lime Crema
18 - 1/2 cup sour cream
19 - 2 tbsp mayonnaise
20 - 1 tbsp lime juice
21 - 1 tsp lime zest
22 - 1 small garlic clove, finely minced
23 - Pinch of salt
→ To Serve
24 - 8 small corn or flour tortillas, warmed
25 - Extra lime wedges
26 - Fresh cilantro leaves (optional)
# How To Make It:
01 - Combine sour cream, mayonnaise, lime juice, lime zest, minced garlic, and salt in a small bowl. Cover and refrigerate until use.
02 - In a large bowl, toss red cabbage, green cabbage, carrot, cilantro, lime juice, olive oil, salt, and pepper until evenly combined. Set aside.
03 - Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with smoked paprika, cumin, salt, and pepper.
04 - Coat each fish strip with flour, dip in egg, then press into the seasoned panko mixture to adhere evenly.
05 - Heat vegetable oil in a large skillet over medium-high heat. Fry fish strips in batches for 2 to 3 minutes per side until golden and crispy. Drain on paper towels.
06 - Place several crispy fish strips onto each warm tortilla. Top with cabbage slaw and a generous drizzle of lime crema. Garnish with fresh cilantro and serve with lime wedges.
# Expert Tips:
01 -
- The fish stays crispy even after you dress it, which feels like a small miracle compared to soggy fish tacos.
- You can prep the slaw and crema ahead, then fry the fish right before serving so everything tastes fresh.
- It tastes elegant but comes together faster than ordering takeout.
02 -
- If your fish is soggy after ten minutes, your oil temperature was too low—medium-high heat means the coating should turn golden almost immediately, not slowly brown.
- Don't bread the fish and then wait; breadcrumbs get damp if they sit, so coat them right before frying for maximum crispness.
- Warm your tortillas right before assembling so they're pliable and everything stays together; cold tortillas will crack.
03 -
- Zest your limes before juicing them so you don't lose that fragrant oil to the juice; store zest in a small jar in the fridge if you're prepping ahead.
- If your slaw starts to wilt, a splash of fresh lime juice revives it right before serving, bringing back the crunch.