Crispy Fish Tacos with Cilantro Lime Slaw
A fun and delicious dish featuring crispy fish and a fresh, zesty slaw, perfect for weeknight dinners or gatherings.
Ingredients
For the Fish
- 1 lb white fish fillets (cod, tilapia, or haddock)
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1 cup Panko breadcrumbs
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt & pepper, to taste
- Oil, for frying Ensure the oil is hot enough for frying
For the Slaw
- 2 cups shredded green & purple cabbage
- 1/4 cup chopped cilantro
- 2 pieces green onions, sliced
- 1/3 cup mayo
- 1 tbsp lime juice
- 1 tsp honey
For Assembling
- 6 small flour tortillas
- Lime wedges For serving
- Extra cilantro for garnish
Instructions
Prepare the Slaw
- In a bowl, mix together mayo, lime juice, honey, salt, and pepper. Add in the shredded cabbage, chopped cilantro, and sliced green onions. Toss everything together and chill in the refrigerator.
Bread the Fish
- Pat the fish fillets dry with a paper towel. First, dredge each piece in flour, then dip in the beaten egg, and finally coat with Panko breadcrumbs mixed with paprika and garlic powder.
Cook the Fish
- Heat oil in a frying pan over medium heat. Fry the breaded fish for 2–3 minutes on each side until golden and crispy. Once cooked, remove the fish and let it drain on paper towels.
Warm the Tortillas
- Lightly toast the flour tortillas in a dry skillet until warm.
Assemble the Tacos
- Place crispy fish pieces onto the warm tortillas. Top with the cilantro lime slaw. Garnish with fresh lime wedges and extra cilantro.
Notes
Serve the tacos immediately while the fish is still hot. You can present them with lime wedges on the side for extra flavor. For a complete meal, consider serving with rice or beans. Leftovers should be stored separately in airtight containers.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 1gSodium: 500mgFiber: 2gSugar: 1g
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