These easy crispy fish tacos are a fun treat! They’re filled with crunchy fish and topped with a zesty cilantro lime slaw. Perfect for taco night or anytime you’re craving something bright and tasty!
I love how quick these tacos come together. Just fry the fish, toss together the slaw, and you’re ready to feast. Now, who’s ready for a taco party? 
Key Ingredients & Substitutions
Fish Fillets: I recommend using mild white fish like cod or tilapia for a light flavor. If you’re looking for a healthier option, grilled or baked fish can work too! For a vegetarian alternative, try using firm tofu or breaded cauliflower instead.
Panko Breadcrumbs: These add great crunch! If you can’t find panko, regular breadcrumbs will do but may not be as crispy. For a gluten-free version, use gluten-free breadcrumbs or crushed cornflakes.
Cabbage: Green and purple cabbage add color and crunch. If you prefer a different texture, consider using shredded Brussels sprouts or even a pre-packaged coleslaw mix for convenience.
Mayonnaise: It gives a creamy touch to the slaw. If you want to lighten it up, use Greek yogurt instead. For a vegan option, try using a vegan mayonnaise or even avocado mash!
How Do You Get the Fish Extra Crispy?
To achieve that perfect crispy texture, follow these steps for frying the fish. First, make sure to evenly coat the fish in flour, then egg, followed by panko breadcrumbs. This layering creates a delicious crunch. Here’s how to fry perfectly:
- Heat the oil until it’s shimmering; too cool and the fish gets soggy.
- Fry in small batches to avoid overcrowding, which can lower the oil temperature.
- Cook until golden brown and crispy, about 3-4 minutes on each side.
- Drain on paper towels right after frying to keep them crisp.
With these tips, you’re on your way to making tasty, crispy fish tacos everyone will enjoy!
Easy Crispy Fish Tacos with Fresh Cilantro Lime Slaw
Ingredients You’ll Need:
For the Crispy Fish:
- 1 lb white fish fillets (such as cod, tilapia, or haddock), cut into strips
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable oil, for frying
For the Fresh Cilantro Lime Slaw:
- 2 cups green cabbage, thinly shredded
- 1 cup purple cabbage, thinly shredded
- 1/2 cup shredded carrot
- 1/4 cup fresh cilantro, chopped
- 1/3 cup mayonnaise
- Juice of 1 lime
- 1/2 tsp honey or sugar
- Salt and pepper, to taste
Additional:
- 8 small flour or corn tortillas
- Lime wedges, for serving
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, and approximately 10 minutes of cooking, making a total time of about 30 minutes. It’s quick and easy for a delightful taco night!
Step-by-Step Instructions:
1. Prepare the Slaw:
Start by making the cilantro lime slaw. In a large bowl, mix together the shredded green cabbage, purple cabbage, shredded carrot, and chopped cilantro. This mix will add color and crunch to your tacos!
2. Make the Dressing:
In a small bowl, whisk together the mayonnaise, lime juice, honey (or sugar), salt, and pepper. Once you have a creamy dressing, pour it over the cabbage mixture. Toss everything well so the veggies are nicely coated, and set it aside to let the flavors meld.
3. Prepare for the Fish Coating:
Set up your crispy fish coating station. In the first shallow dish, add the flour. In a second dish, beat the eggs. For the third dish, combine the panko breadcrumbs, paprika, garlic powder, salt, and pepper. You’re ready to coat the fish!
4. Coat the Fish:
Take each fish strip and dip it first into the flour, shaking off any excess. Then, dip it into the beaten eggs, and finally coat it with the panko breadcrumb mixture, pressing the breadcrumbs onto the fish to help them stick.
5. Fry the Fish:
In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until it’s shimmering. Carefully fry the breaded fish strips in small batches, making sure not to overcrowd the pan. They should cook for about 3-4 minutes per side, until they’re golden and crispy. Once cooked, transfer them to a plate lined with paper towels to drain any excess oil.
6. Warm the Tortillas:
While the fish is frying, go ahead and warm the tortillas. You can do this in a dry skillet or microwave until they’re nice and pliable, making them easier to wrap around the filling.
7. Assemble the Tacos:
Now it’s time to put it all together! Lay a few pieces of the crispy fish on each tortilla and top generously with the cilantro lime slaw. How tasty does that look!
8. Serve and Enjoy!
Serve your delicious tacos immediately with lime wedges on the side for a fresh squeeze over the top. Enjoy your fresh, crunchy, and vibrant Easy Crispy Fish Tacos!
FAQ for Easy Crispy Fish Tacos with Fresh Cilantro Lime Slaw
Can I Use Frozen Fish for This Recipe?
Yes, you can use frozen fish! Just make sure to fully thaw it in the refrigerator overnight before starting the recipe. Pat the fish dry with paper towels to remove excess moisture for a better fry.
What Can I Substitute for Mayonnaise in the Slaw?
If you’re looking for a lighter option, Greek yogurt works wonderfully as a substitute for mayonnaise, adding creaminess and tang. For a vegan alternative, use a plant-based mayonnaise or mashed avocado instead!
How Do I Store Leftover Tacos?
To store leftovers, separately pack any uneaten fish, slaw, and tortillas in airtight containers. The fish is best eaten fresh, but leftovers can be kept in the fridge for up to 2 days. To reheat, warm the fish in the oven for crispiness.
Can I Prep the Slaw Ahead of Time?
Absolutely! You can prepare the slaw up to a day in advance. Just store it in the refrigerator in an airtight container. This allows the flavors to meld nicely, making it even tastier when ready to serve!
