Crispy Fish Tacos Cilantro Lime (Printable version)
Golden fish fillets in crispy coating, served in warm tortillas with tangy cabbage slaw and lime.
# What You'll Need:
→ For the Fish
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→ For the Cilantro Lime Slaw
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→ For Assembly
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# 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 the vegetables and toss to coat thoroughly. 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 with paper towels. Dredge each strip in flour, shaking off excess. Dip in beaten eggs, then coat thoroughly with the 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:
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- The crunch from the panko coating against the cool tangy slaw creates the most incredible texture contrast
- These come together in under 45 minutes but taste like something from a beachside taco stand
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- Patting the fish completely dry before breading is the secret to getting the coating to stick properly
- Do not overcrowd the pan or the oil temperature will drop and you will end up with soggy fish
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- Let your breaded fish rest on the wire rack for 10 minutes before frying so the coating sets
- Season your slaw at least 30 minutes ahead so the cabbage slightly softens and absorbs the dressing