Crispy Fish Tacos Slaw (Printable)
Golden crispy fish paired with red cabbage slaw and zesty crema for a vibrant, flavorful meal.
# What You Need:
→ Crispy Fish
01 - 1.1 lb white fish fillets (e.g., cod, tilapia), cut into strips
02 - 1 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup panko breadcrumbs
05 - 1 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - Vegetable oil, 0.4 to 0.8 inch depth, for frying
→ Red Cabbage Slaw
10 - 2 cups finely shredded red cabbage
11 - 1 small carrot, julienned
12 - 1/4 cup thinly sliced red onion
13 - 1/4 cup fresh cilantro, chopped
14 - 2 tbsp lime juice
15 - 1 tbsp olive oil
16 - 1 tsp honey
17 - Salt and black pepper, to taste
→ Crema
18 - 1/2 cup sour cream or Greek yogurt
19 - 2 tbsp mayonnaise
20 - 1 tbsp lime juice
21 - 1 tsp hot sauce (optional)
22 - Salt, to taste
→ For Serving
23 - 8 small corn or flour tortillas, warmed
24 - Lime wedges
25 - Extra fresh cilantro, for garnish
# Directions:
01 - Combine shredded cabbage, julienned carrot, sliced red onion, and chopped cilantro in a large bowl. In a separate bowl, whisk together lime juice, olive oil, honey, salt, and pepper. Pour dressing over vegetables and toss thoroughly. Set aside.
02 - Mix sour cream or Greek yogurt, mayonnaise, lime juice, hot sauce (if used), and salt in a small bowl until smooth. Refrigerate until needed.
03 - Place flour in one shallow dish, beaten eggs in a second dish, and combine panko breadcrumbs with smoked paprika, garlic powder, salt, and black pepper in a third dish.
04 - Dredge fish strips first in flour, then dip into beaten eggs, and finally press into the seasoned panko breadcrumb mixture, ensuring even coating.
05 - Heat vegetable oil to medium-high in a large skillet to a depth of approximately 0.4 to 0.8 inch. Fry fish strips in batches for 2 to 3 minutes per side until golden brown and cooked through. Drain on paper towels.
06 - Place several pieces of crispy fish on each warmed tortilla. Top generously with red cabbage slaw and a drizzle of crema. Garnish with extra cilantro and serve with lime wedges.
# Expert Tips:
01 -
- The fish gets impossibly crispy on the outside while staying tender inside—that textural contrast is addictive.
- The bright, tangy slaw cuts through the richness perfectly, making these tacos feel light despite the fried fish.
- Everything comes together in under 40 minutes, so you can have restaurant-quality tacos on a weeknight.
02 -
- Pat your fish completely dry before breading—any moisture will steam instead of fry, and you'll lose that crackling crust.
- Don't crowd the pan; fry in batches so the oil stays hot and the fish cooks evenly rather than steaming in its own moisture.
03 -
- Make the slaw and crema ahead of time; they both improve as the flavors develop, so you'll have less to do when you're ready to cook.
- If your fish fillets are thick, gently pound them to an even thickness so they cook uniformly without you having to babysit the pan.