Crispy Fish Tacos Cabbage (Print Version)
Golden crunchy fish strips in warm tortillas with a zesty cabbage slaw and creamy sauce.
# What You Need:
→ For the Fish
01 - 1.1 lb white fish fillets (cod, tilapia), cut into strips
02 - 3/4 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup panko breadcrumbs
05 - 1 tsp paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp salt
08 - 1/4 tsp freshly ground black pepper
09 - Vegetable oil, for frying
→ For the Cabbage Slaw
10 - 2 cups finely shredded green cabbage
11 - 1/2 cup finely shredded red cabbage
12 - 1 medium carrot, grated
13 - 2 tbsp chopped fresh cilantro
14 - 2 tbsp mayonnaise
15 - 1 tbsp lime juice
16 - 1 tsp honey
17 - Salt and pepper, to taste
→ For Assembly
18 - 8 small corn or flour tortillas, warmed
19 - Lime wedges, for serving
20 - Extra chopped cilantro, for garnish
21 - Sliced avocado (optional)
22 - Sriracha or hot sauce (optional)
23 - Pickled red onions (optional)
# Directions:
01 - Combine green and red cabbage, carrot, and cilantro in a large bowl. Whisk together mayonnaise, lime juice, honey, salt, and pepper in a small bowl. Pour dressing over vegetables, toss to coat thoroughly, and refrigerate until ready to serve.
02 - Arrange three shallow bowls: place flour in the first, beaten eggs in the second, and mix panko breadcrumbs with paprika, garlic powder, salt, and pepper in the third.
03 - Dredge each fish strip in flour, shaking off excess. Dip into egg mixture, allowing excess to drip off. Press into panko mixture to coat evenly on all sides. Place breaded fish on a plate.
04 - Pour 1/2 inch vegetable oil into a large skillet and heat over medium-high heat. Fry fish strips in batches for 2-3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
05 - Place crispy fish pieces on warm tortillas. Top generously with cabbage slaw. Add optional toppings as desired. Garnish with fresh cilantro and serve immediately with lime wedges.
# Insider Tips:
01 -
- The contrast between hot crispy fish and cool crunchy slaw hits every texture craving
- These come together faster than you can decide whether to call it dinner or a celebration
02 -
- Crowding the pan drops the oil temperature and makes the fish soggy, so fry in batches
- Let the fried fish rest for just one minute on paper towels before assembling so the coating stays crunchy
03 -
- Pat the fish completely dry before breading or the coating will slide right off
- Serve extra slaw on the side because people always ask for more